Black pork dry-cured ham from Bigorre AOC 20 months with bone ±9kg

The black pig of Bigorre, with its characteristic black coat and horizontal ears, roams freely in its original territory, Bigorre, at the foot of the Pyrenees. Considered obsolete and unsuitable for industrial farming, it has been brought up to date by the Padouen collective, thanks to its exceptional and tasty fat. Its meat is appreciated for its intense red color, its tenderness and juiciness, and is dried in the open air in a unique microclimate.