Basque
The Basque pig is an old black-and-white swine breed from the western Pyrenees, often associated with the French Pie Noir du Pays Basque or Kintoa pig. It has a dark head and rump, a pale body, medium to large frame, and long drooping ears that may partly cover the eyes. Historically it was a slow-growing lard and cured-meat pig suited to mountain foothills, woodland edges, and Basque farmsteads. Numbers fell sharply before coordinated recovery programs rebuilt breeding herds.
Most Basque pig production is outdoor or semi-outdoor, with pigs finished on pasture, cereals, acorns, chestnuts, or other regional feeds where available. The breed lays down more fat and takes longer to finish than many commercial white pigs, which supports traditional hams, sausages, and dry-cured products. Keepers need strong fencing, weather shelter, shade, and a plan for muddy ground because these are active rooting pigs. Breeding programs value the old coat pattern, regional identity, and pork quality together.
