An almost extinct breed of pig from the Pyrenees and one of the best hams in the world
The black Bigorre pig from the Pyrenees (Porc Noir de Bigorre) was once a widespread breed, but then it was threatened with extinction: in 1981, only 34 sows and 2 boars remained, kept by 20 farmers in the highlands of the Hautes Pyrénées. Today, their numbers have increased again, and the wonderfully aromatic meat and fantastic ham of these special pigs are highly prized by gourmets and connoisseurs all over the world.
But why was the Porc Noir de Bigorre threatened with extinction in the first place? This was mainly because they grow too slowly for industrial farming, where the only goals are optimization and profit. Furthermore, their fat content is also too high for industrial farming compared to lean meat. The average customer simply wants lean meat above all else and not much fat. Yet it is precisely the fat of the Noir de Bigorre that is so special: it is of the highest quality and, as a carrier of flavor, contributes significantly to the exquisite aroma of the ham.
The Porc Noir de Bigorre represents a valuable cultural asset of the Pyrenees and its origins can be traced back to antiquity. Today, the designations "Jambon Noir de Bigorre" and "Porc Noir de Bigorre" are protected by the Consortium du Noir de Bigorre, which was founded in 1994 and is responsible for ensuring compliance with farming conditions (animal welfare and the preservation of its natural habitat) and quality control.
The Porc Noir de Bigorre lives freely in the Bigorre region, an idyllic hilly mountain landscape that extends from the Hautes Pyrénées, through the Gers, to the Haute-Garonne.
This breed of pig belongs to the Mediterranean pig family and is an "outdoor pig" that has always been accustomed to roaming around to forage for its own food. It therefore consists largely of whatever the pig finds in the wild.
These purebred animals, with their very calm and peaceful character, live in small herds on natural pastureland where they can graze and hunt small animals. They are also supplemented with grain (barley, triticale, wheat), peas, and—depending on the season—fruits such as acorns, chestnuts, apples, and sloes.
The climate in the Bigorre is very pleasant for the pigs—except for a short period in winter. When it gets too hot for them in summer, they seek shade under the oaks and chestnut trees.
The ham:
Air-drying has a long tradition in the Bigorre, as the microclimate is particularly favorable for it: wet periods alternate with very dry periods, and the Foehn wind always blows. In this environment, the ham matures particularly well and develops its special aroma. Just like the world-famous Iberian hams, the Jambon de Bigorre reflects the craftsmanship of its production and the highest quality of its ingredients. Its production follows 4 phases: salting, resting, drying, and maturation, which takes a total of between 20 and 36 months, or even longer.
The ham is a very elegant carmine red and is marbled with pale white fat and rosy highlights, with a melt-in-the-mouth texture. Its flavor is round, complex, and balanced, with distinct aromas of dried fruit that transport you straight to the fragrant forests of the Bigorre.
It owes this special flavor above all to its unique fat, which is particularly rich in monounsaturated fatty acids and practically melts on the tongue.
