Noir de Bigorre Pig

France

Languedoc-Roussillon-Midi-Pyrénées

Breeds and animal husbandry

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Noir de Bigorre Pig

The Noir de Bigorre pig is the oldest breed of pig known in France. Similar to the Spanish Iberico, this breed is deep black in color and originated in the foothills of the French Pyrenees in the area around Nébouzanne, which stretches between the departments of Haute-Garonne, Haute-Pyrénées and Gers. This robust and vigorous breed can handle hot weather and fares best when raised free-range on pasture. The Bigorre has small ears that stick out horizontally from the head and is an incredibly calm animal.
As with many rare breeds, the Noir de Bigorre pig grows much more slowly than most commercial breeds, increasing only 450g a day in weight, in contrast with the 800g a day of other modern breeds. This breed also has a much higher percentage of fat, with only 43% lean meat compared to an average of 56% among industrial breeds, and this abundant fat makes for exceptional flavor. The Noir de Bigorre pig is not adapted for intensive farming and therefore has been at risk of extinction, as farmers increasingly choose to maximize production over quality. In the 1930s, 28,000 head of Noir de Bigorre pigs grazed the pastures of the Pyrenees. 40 years later, only a few hundred remained. The breed also lost genetic integrity due to frequent interbreeding. In 1981, 34 heads of pure-breed Noir de Bigorre pigs were documented, and at that point, a group of agricultural technicians and breeders decided to join together to save the breed.
The Noir de Bigorre pig continued to be highly at risk throughout the 1980s, above all because it was difficult to convince breeders to use an animal that grew so slowly and offered few economic incentives for its breeding. The challenge, therefore, was to find new commercial outlets that would encourage farmers to raise Noir de Bigorre pigs. In 1992, the cooperative of producers began producing salami and cured prosciutto, and because of this initiative, as well as the clear economic benefits for pig farmers, Noir de Bigorre pigs now number 700 sows on 50 different farms.
The most important product made from the Noir de Bigorre pig is a ham cured from 18 to 24 months, cut into thin slices and served at room temperature. It has a long-lasting scent and flavor.
Other specialties made from Noir de Bigorre pig include cured sausage and rolled bacon, both of which can be aged or made into confits. The fresh meat of the Noir de Bigorre pig is also exceptional, and to best show its flavor, it should be cooked until just pale pink.

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There are around fifty breeders and producers of cured meat in the Consortium du Noir de Bigorre. Noir de Bigorre has a product certification (CCP), which correlates with a production protocol that outlines rigid rules for production and animal husbandry. Although this same level of certification does not govern the production of cured sausage and bacon, these products are always made from the meat of animals raised free-range all year long at a population density of less than 25 head per hectare.
Today, the center that the producers founded to produce ham and other cured meats processes the pork of 5,000 pigs (not exclusively Noir de Bigorre pig), but must double that amount in order to become self-sufficient.
The objective of this Presidium is to continue to promote and conserve the Noir de Bigorre pig breed through products like the Noir de Bigorre prosciutto, cured sausages, and fresh meat.

Production area
Haute-Garonne, Haute-Pyrénées and Gers departments, Midi-Pyrénées region

Presidium supported by
Région Midi-Pyrénées
The producers are gathered in the Consortium du Noir de Bigorre

Consortium du Noir de Bigorre
Marie-Claire Uchan, Direttrice
Pyrène Aéropôle
Louey
tel. + 33 (0)5 32 26 06 26
contact@noirdebigorre.com
http://www.noirdebigorre.com

Société du Porc Noir de Bigorre « Padouen, Collectif des éleveurs et des artisans »
Pyrène Aéropôle – Louey
tel : 05 62 56 32 98
fax : 05 62 56 32 99
contact@porcnoir.fr
www.porcnoir.fr

Producers who raise their own pigs:

Denise Cazaubon
Poueyferre
tel. +33 6 87 12 12 19

Earl de la Houssette
Heres
tel. +33 6 87 21 85 23

La Ferme Vignecoise
Jean-Michel Coustalat
Vignec
tel. +33 6 81 47 92 17
contact@lavignecoise.com
www.lavignecoise.com

La Ferme des Perilles
Les Coteaux
Gaussan
tel. +33 6 21 72 49 69
patrickdarne@orange.fr
www.ferme-perilles.fr

Véronique Genestin
7 Chemin Aries
Castelnau Magnoac
tel. +33 6 89 43 50 10
jean.blanc@free.fr

Julie et Pierre - Elevage Grau
Mongausy
tel. +33 6 89 86 41 68
elevagegrau@orange.fr
www.elevagegrau.fr

Marie et Nicolas Rey - Domaine Rey
"La Caberte"
Loubersan
tel. +33 6 22 80 10 42
info@porcnoir-domainerey.com
www.porcnoir-domainerey.com

Bernard Vedere
Poumarous
tel. +33 6 38 32 29 62
vedere.bernard@orange.fr

La Ferme des Quatre Grâces
Stéphanie et Christophe Masson
EARL au Tres Tillouls
Lieu dit Cassagnau
Quartier Cayron
Beaumarches
tel. +33 6 04 65 23 97
www.quatregraces.fr

Slow Food Presidium Coordinator
Jean-Louis Doux
tel. +33 624990121
jl.doux@club-internet.fr

Producers Presidium Coordinator

Marie-Claire Uchan
Consortium du Noir de Bigorre
tel. + 33 (0)5 32 26 06 26
contact@noirdebigorre.com
There are around fifty breeders and producers of cured meat in the Consortium du Noir de Bigorre. Noir de Bigorre has a product certification (CCP), which correlates with a production protocol that outlines rigid rules for production and animal husbandry. Although this same level of certification does not govern the production of cured sausage and bacon, these products are always made from the meat of animals raised free-range all year long at a population density of less than 25 head per hectare.
Today, the center that the producers founded to produce ham and other cured meats processes the pork of 5,000 pigs (not exclusively Noir de Bigorre pig), but must double that amount in order to become self-sufficient.
The objective of this Presidium is to continue to promote and conserve the Noir de Bigorre pig breed through products like the Noir de Bigorre prosciutto, cured sausages, and fresh meat.

Production area
Haute-Garonne, Haute-Pyrénées and Gers departments, Midi-Pyrénées region

Presidium supported by
Région Midi-Pyrénées
The producers are gathered in the Consortium du Noir de Bigorre

Consortium du Noir de Bigorre
Marie-Claire Uchan, Direttrice
Pyrène Aéropôle
Louey
tel. + 33 (0)5 32 26 06 26
contact@noirdebigorre.com
http://www.noirdebigorre.com

Société du Porc Noir de Bigorre « Padouen, Collectif des éleveurs et des artisans »
Pyrène Aéropôle – Louey
tel : 05 62 56 32 98
fax : 05 62 56 32 99
contact@porcnoir.fr
www.porcnoir.fr

Producers who raise their own pigs:

Denise Cazaubon
Poueyferre
tel. +33 6 87 12 12 19

Earl de la Houssette
Heres
tel. +33 6 87 21 85 23

La Ferme Vignecoise
Jean-Michel Coustalat
Vignec
tel. +33 6 81 47 92 17
contact@lavignecoise.com
www.lavignecoise.com

La Ferme des Perilles
Les Coteaux
Gaussan
tel. +33 6 21 72 49 69
patrickdarne@orange.fr
www.ferme-perilles.fr

Véronique Genestin
7 Chemin Aries
Castelnau Magnoac
tel. +33 6 89 43 50 10
jean.blanc@free.fr

Julie et Pierre - Elevage Grau
Mongausy
tel. +33 6 89 86 41 68
elevagegrau@orange.fr
www.elevagegrau.fr

Marie et Nicolas Rey - Domaine Rey
"La Caberte"
Loubersan
tel. +33 6 22 80 10 42
info@porcnoir-domainerey.com
www.porcnoir-domainerey.com

Bernard Vedere
Poumarous
tel. +33 6 38 32 29 62
vedere.bernard@orange.fr

La Ferme des Quatre Grâces
Stéphanie et Christophe Masson
EARL au Tres Tillouls
Lieu dit Cassagnau
Quartier Cayron
Beaumarches
tel. +33 6 04 65 23 97
www.quatregraces.fr

Slow Food Presidium Coordinator
Jean-Louis Doux
tel. +33 624990121
jl.doux@club-internet.fr

Producers Presidium Coordinator

Marie-Claire Uchan
Consortium du Noir de Bigorre
tel. + 33 (0)5 32 26 06 26
contact@noirdebigorre.com

Other info

CategoriesBreeds and animal husbandry