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Le Porc Noir de Bigorre

In 1981, while threatened with extinction, the Noir de Bigorre (black pig) could be saved by a handful of breeders who strongly wished to preserve this symbol of their culture. It is in the Bigorre region, in the heart of the Pyrenees mountains, where these pigs are well-cared under severely controlled terms and conditions, in vast pastures, and fed with cereals and various peas. They offer a melting and coloured meat, which will give flavourful hams once the 20-months minimum curing process is complete. Thanks to their new protected denominations, the AOC “Noir de Bigorre Ham” and the AOC “Noir de Bigorre Pork”, ), these products now enjoy a deserved recognition ! 

To make your mouth water :
Rack, loin, roast, tournedos, cured ham…whole or pre-cut parts for food service. We offer the complete range of cured meat under the collective farmers’ brand Padouen : hams, blood sausages, head cheese, chorizo, cured sausages …

DOWNLOAD OUR BROCHURE (raw meat)

DOWNLOAD OUR BROCHURE(ham and cured meat)






Graphisme: Noun / Création du site internet Studio Miksy / Artisans Pyrénéens
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