Pigs raised outdoors, on runs of grass, woodland and chestnut, and given the time to grow.
In the shop all year: fresh Iberian pork, Cul Noir Gascon and pork from the Auvergne. And as and when they come in, Kintoa from the Basque Country, Cul Noir du Limousin and suckling pig from the Larzac.
A pig raised outdoors, running on grass, and one that takes its time: its growing cycle is twelve months at the least.
It feeds on rye and barley. In season it eats grass, acorns and chestnuts, which is what builds its fat.
The meat is bright red and finely marbled. Rich in mono-unsaturated fatty acids, as olive oil is, it is eaten pink: quick, lively cooking brings out how soft it is.
PDO
Kintoa is the Pie Noir pig of the Basque Country. The breed came close to disappearing: by the late nineteen-eighties only around twenty sows were left, gathered in the Aldudes valley by a handful of farmers. It has held a protected designation of origin since 2017.
The animals live outdoors, under century-old oaks and chestnut trees, feeding through the seasons on maize, barley, peas, acorns and chestnuts. They are not slaughtered before twelve months, nor after twenty-four.
The name comes from the quinta, the tax Basque farmers paid the King of Navarre, from the thirteenth century on, to take their pigs up into the royal mountains.
In the shop, Kintoa comes fresh as and when it arrives, and all year round as dry-cured charcuterie: saucisson and dry hams.
Only purebred animals entered in the French herd book for local pig breeds (LIGERAL) are accepted on these farms. There is no artificial insemination.
Raised outdoors on runs that combine woodland and meadow, it makes the most of everything it finds there: grass, tubers, roots, and in autumn acorns and chestnuts.
It grows very slowly. That is what gives meat that is mature, marbled and unusually full of flavour.
Organic
A free-range suckling pig, raised organically. The holding keeps sixty sows at liberty on more than 80 hectares of the Larzac plateau, and produces around twenty suckling pigs a year.
Slaughtered between seven and twelve weeks, for a carcass of 12 to 20 kg, it has its mother’s milk, wide open space and wholly organic cereals. No castration, no tooth clipping, no tail docking.
Lean, with extremely crisp skin: the taste and the way it holds up to cooking are in a class of their own.
We sell it fresh, not only cured. Raised in the Iberian peninsula and finished on acorns, it gives dark meat with melting fat, eaten pink.
Fresh, it comes in the Spanish cuts: pluma, presa, secreto, the ribs. Cured, it is the famous pata negra.
A farm pig raised in the Auvergne, in the tradition of the hardy breeds of the Massif Central.
Want to taste it?
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
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