Noir de Bigorre pork fat has a good balance between oleic acid (monounsaturated) – the main component of olive oil and a basic ingredient of Mediterranean cuisine and linoleic acid, a major nutritional asset.

This balance, the high proportion of oleic acid which generates pleasant aromas and the consumption of grass by the pigs, and therefore of vitamin E with anti-oxidant properties, explains the extremely white colour of the fat, and the absence of any rancid taste.
“Some find an almond flavour in the fine fat which protects the meat, while others can taste hazelnuts... 1 Protection and Management Body
2 Protected Designation of Origin