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BLACK PORK FROM BIGORRE: PRAISE OF GOOD GRAS

visibility56044 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
BLACK PORK FROM BIGORRE: PRAISE OF GOOD GRAS
Pork and black ham from #Bigorre have made a place for themselves in the elite of meats and hams in Europe.
the Noir de Bigorre produces a very good quality fat due to a large amount of oleic and linoleic fatty acids.
These good fats have many physiological advantages: anti-cholesterol, prevention of cardiovascular diseases, actors of the immune system. These nutritional qualities are favored by the farming method and the feed chosen by the Noir de Bigorre collective.
This is about the real pleasure of eating to stay healthy, and taking pleasure in the intrinsic search for organoleptic qualities, linked to the origin of the Porc Noir de Bigorre.
Ah! The fat ! The great paradox of the Pork Noir de Bigorre which almost disappeared because of its high proportion of fat and was reborn thanks to the exceptional taste qualities of this same fat.
Making fat an asset and enhancing taste, the springs of the renaissance, is to pay homage to the history of the Black Pork of Bigorre and to the breeders who have raised it since the dawn of time in its environment. natural.
Result: its ham has a delicate and melting taste and connoisseurs love its exceptional meat, red, tender, juicy and intense.
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