Kintoa

Kintoa pork comes from renowned pie noir du Pays Basque, farmed outdoors in small herds, feeding only on acorns, chestnuts, and ferns. The meat has a pronounced red color, marbled with white to pink intramuscular fat, and once cooked, it becomes very juicy, soft, and tender, with an intense flavor reminiscent of spices and nuts.

Due to a slow growth, this breed of pigs develops significantly more fat than other commercial breeds, which makes it excellent for curing - Kintoa pork is used to make famous jambon du Kintoa, or Kintoa ham, and many other traditional products such as boudin, chicons, bacon and cured jowl.