A gastronomic tradition going back 2000 years.

Entering into an oak wood in Abruzzo, less than 2000 years ago, it wouldn't have been unusual to come face to face with a black pig. Known also to the romans, the black pig was part of the peasant lifestyle not only for it's value as a food stuff but also as part of the myths and legends of local folklore.

Even though it is a fact that is often ignore and known by few, all Italian pigs are descended from an original blood line who's skin and hair was dark. Variations then evolved in the various regions in which pigs established themselves: some developed strips or spots or became smooth skinned, all however have the same origin - that of the black pig.

The black pig was probably imported by the romans when they conquered lands in Asia. The animals then turned feral thanks to repeated cross breading with native wild boars. The Abruzzo region and large parts of the south of the peninsular were therefore, with time, populated by dark or slate coloured animals with bristly hairs, large ears covering their eyes who rooted undisturbed in the florid Italian countryside.

For centuries Abruzzo has protected the black pig, for centuries the pig has been the focal point of the farming landscape and the local food culture until the 60's. At that point intensive pig farming methods preferred the white pig for it's faster growth and adaptation to cheaper foodstuffs and a battery method of rearing.

The black pig of Abruzzo seemed condemned to extinction due to it's inability to adapt to industrial method of production. Today however thanks to innovative breeding methods it is seeing a resurgence with all the authenticity of a historic rare breed.

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