The project, which was initiated more than 30 years ago, aimed to preserve the Noir de Bigorre Pig in its natural historic environment, and to rear and process it using ancestral know-how.

Today, the animal, its original terroir and the expertise of the farmers and artisan pork butchers and meat curers form the basis of the initiative to obtain AOP recognition for two products: the AOP “Noir de Bigorre Ham” and the AOP “Noir de Bigorre Pork”.