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Black Pig of Bigorre Cured Flat Ventreche IGP ( Pyrenean Black Pig Pancetta )

Nutty Elegance Meets Culinary Versatility

PHP 1,469.00
1
4 servings
Only 7 available
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(Wednesday Jun 19 , 2024)
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Introducing the Black Pig of Bigorre Cured Flat Ventreche IGP, a delicacy that combines the nutty flavor of Iberico with the fattiness of Guanciale, and hails from the same cut as Pancetta. This exceptional product brings a unique taste experience to your culinary creations.

Tasting Notes of the Curator

The Black Pig of Bigorre Flat Ventreche is an exquisite product, boasting a fattier and softer texture than Guanciale, and a nutty flavor profile reminiscent of Iberico. This versatile ingredient can be used in a variety of culinary applications, including:

  • Barding meats, poultry, and game to enhance flavor
  • Adding depth to fish and vegetable dishes
  • Serving thinly sliced like Lardo di Colonnata

The Ventreche is aged for six months, resulting in a savory, silky texture that is truly unparalleled.

Pairings and Suggestions

The Black Pig of Bigorre Flat Ventreche can be enjoyed in a multitude of ways:

  • Sliced thinly and served on bread or as part of a charcuterie board
  • Used to wrap small cuts of meat or poultry for roasting
  • Sautéed with eggs or vegetables

The Ventreche pairs exceptionally well with seafood, such as crayfish, scallops, and prawns, enhancing their natural flavors.

A Taste of Bigorre Tradition

The Porc Noir de Bigorre brand is part of the Padouen collective, which brings together farmers, butchers, and local charcuterie artisans who are dedicated to preserving the heritage of the Black Gascon Pig. This ancient breed, native to the central Pyrenean Piedmont, was nearly lost to intensive pig farming in the mid-20th century. Today, the Black Gascon Pig is raised in the Bigorre region of France, where it is fed on grass, GMO-free cereals, and natural resources such as acorns and chestnuts. This commitment to tradition and quality ensures a truly exceptional product, rich in good quality fat (oleic acid) and tender, marbled meat.

Storage Instructions

Store the vacuum-sealed Ventreche in a cool place. Once opened, keep it wrapped in plastic wrap or a clean cloth in the refrigerator for several months. If not used for an extended period, remove the first slice to reveal the fresh flavors beneath and use the slice in a cooked dish.

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