Beneath the Pyrenean foothills' oak trees lives a pig from another era: the Noir de Bigorre, an ancient breed saved from oblivion, now one of the greatest French charcuteries.
History & Expertise
This dark-coated pig with a distinctive silhouette has populated the Pyrenean foothills since antiquity. Reared outdoors on the hillsides between the Hautes-Pyrénées and Gers, it grows slowly, with the rhythm of the seasons, feeding on grass, local cereals, and, in autumn, acorns fallen from the oak trees. This outdoor life and slow growth produce a deep, marbled meat, of a quality now protected by an appellation d'origine.
The resulting ham matures for long months in the Pyrenean air. The result rivals the greatest Iberian hams without hesitation: a dark red flesh, a melting, slightly nutty fat, an exceptional length on the palate.
Specialties
Sliced aged ham, sausages, and fine charcuterie: each piece tells the story of the marriage between a rustic breed and a farming expertise that almost disappeared in the 1980s, before a handful of passionate breeders relaunched the sector.
At FOODHUB, we serve Noir de Bigorre as it deserves: in thin slices, at room temperature, with simple country bread. It's one of those products that needs nothing more than to be tasted to convince.