This article was translated by John R. Bopp

This isn’t the first time we’ve talked about the Basque pig, or euskal txerria or Kintoa here.

Once, we spoke about how they’re the protagonist of a short film north of the Pyrenees, but in most cases, the information we’ve found about them talk about their quality products or their survival as a race.

This time, we’re bringing you an article from the Belgian daily La Libre, which, taking advantage of a France Press article, tells its readers the story of the recovery of this porcine race.

The euskal txerria has been brought back from the edge of extinction, to the cheers of all those who enjoy preserving traditions, and as well to those who enjoy products like Txarriboda, or Bayonne ham.

We hope that soon, they will be able to get certification as a Protected Designation of Origin status for this part of our gastronomic culture, to protect this race, and its products, internationally.  That would be great news.

La Libre – 15/0/2016 – Bélgica

Mencé de disparition, le porc noir basque kintoa en pleine renaissance

Robe tachetée de noir, tête et cul noirs, le porc de race basque kintoa, menacé de disparition en 1981, est en pleine renaissance, grâce à l’opiniâtreté de quelques éleveurs de la vallée pyrénéenne des Aldudes, Pierre Oteiza en tête. Classé en voie de disparition en 1981 par le ministère de l’Agriculture, le porc basque kintoa vient d’obtenir, le 17 juillet 2016, le label d’Appellation d’origine contrôlée (AOC), “le fruit d’un travail collectif d’une trentaine d’années”, résume Christian Aguerre, éleveur de kintoa à Itxassou (Pyrénées-Atlantiques). “Mais ce n’est qu’une étape vers l’Appellation d’origine Protégée (AOP) qui nous protégera au niveau européen”, souffle-t-il.

(Continue) (Automatic Translation)

Last Updated on Dec 20, 2020 by About Basque Country


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