The organoleptic qualities of the meat are recognised by chefs and gourmets and are specific characteristics of Noir de Bigorre Pork.
A tender and juicy texture commensurate with an average intramuscular fat content of 4%
An intense red colour linked to a very high myoglobin content…

When we eat a Noir de Bigorre shoulder chop, cooked pink as befits this delicate product, we are enjoying a gastronomic heritage which almost disappeared. Its tender and melting texture, with the presence of fat which stimulates the taste buds and the appetite, reminds you of the real pleasure in eating for health.