Basque Pig (Euskal Txerri / Pie Noir du Pays Basque)

Pig farming has been a common activity in the Basque Country since the time of the Celts. 

In the past, the three most common native breeds were the Baztanesa, the Chato Vitoriano (now both extinct) and the Euskal Txerria (whose name means simply “Basque pig”). In 1237, the King of Navarre decided to demand a fifth of every herd of this breed of pig in exchange for the farmers being allowed to graze their pigs in the royal mountains in the autumn. 

The tax was commonly known as “kintoa,” from “quinta,” meaning “fifth,” which eventually became the name of this area, particularly suited to pig farming.

The Basque pig has strongly built limbs, a silky coat with large black spots, a black head and rump, a convex back and large fat ears hanging over its eyes. It has a very docile temperament and grows slowly, putting on around 300 grams a day (in contrast, a commercial hybrid can grow a kilo a day on average).

The innate docility of this breed means it can be farmed outdoors in small herds, feeding only on acorns, chestnuts and ferns.