This week I took an hour drive Northeast from our house in the Pyrénéan foothills to the beautiful Gers region of Southwest France. The Gers is a beautiful, lush and vibrant farming area with stunning scenery, rolling hills and picturesque views of the Pyrénées. The farming is diverse and it’s where, among other things, Gascon Black Pigs are raised.

The farm Enjouanisson is home to Louisa and Stuart Hallewell who moved to France from the UK in 2007 to live a more rural and sustainable lifestyle. They became accidental farmers when they bought and developed a “small” 120 acre farm which has beautiful views of the Pyrénées mountains on one side and rolling countryside on the other. It’s here, along with their children, Harmonie and Phoenix that they rear Gascon Black Pigs as part of their sustainable lifestyle.

Cute 2 week old bunnys!

Then there are the pigs

The Gascon Black Pig is friendly and docile but full of cute piggy character. They are, as their name states, black skinned and have wiry black hair with big floppy ears that cover their eyes protecting them from brambles and thorns as they forage. They are a rustic breed, a descendant of the wild boar and they live outside all year round baring the swing in seasonal temperatures. The meat is darker than normal pork and it is well marbled with a fuller flavour. It isn’t gamey as one would think but rich and it’s this exceptional flavour that makes Gascon Black Pork a sought after delicacy. The jewel in the crown is "charcuterie" made from the pork; most noteworthy are the dried hams which are aged for 15-20 months and which have a fine, delicate flavour with a long lasting aroma. Restaurants worldwide search for this charcuterie and as production is so small it has an almost boutique like cult following. If you find a good producer, especially one with such an outstanding ethos as Enjouanisson, get it, you won’t be disappointed. It’s like gold!

On the day I visited the farm it was a hot 25°c, the pigs were sleeping off their lunch under trees or in the shade. Despite the heat they each made the effort to come and say hello with a grunt and sniffle then retreated to the nearest water trough or muddy puddle for a wallow.

The pigs are divided into dedicated pastures depending on which part of their “cycle” (breeders, fatteners, youngsters etc...) they are in. All of the areas are huge with tons of space for them to forage around digging for acorns and other piggy delicacies whether in the forest or out in the open.

When the pigs are ready, they are taken for slaughtering to a certified Organic abbatoir and then Stuart and Louisa cut and process the all meat themselves. About half of the pig is used as fresh meat and the rest used for charcuterie or saussison, which is then dried in their drying rooms and sold. 

Not content with just rearing organic pigs, chickens, ducks and rabbits, Stuart and Louisa also offer cooking courses and language classes at the farm. How cool would it be to learn how to make your own sausage or haggis? You can even stay overnight at the farm, experience the morning chorus of the animals and take in some of the most stunning scenery I have ever seen.

The are happy for people to visit Enjouanisson but prefer a heads up phone call or email to let them know as they are always busy. Louisa attends many markets in the region throughout the summer months where she sells the dried meats and sausage that she makes. She also sells to local restaurants. So, if you are looking for something incredible to try in the pork department, try Gascon Black Pork.