The origin of the Black Pig from Calabria remains shrouded in mystery, with two prevailing hypotheses circulating today. One theory suggests its roots trace back to Iberian stock, while an alternative narrative posits its descent from Roman lineage. Historically, these pigs roamed vast expanses of Calabria, where they diversified into several distinct local varieties, including Reggitana, Cosentino, Orielese, Lagonegrese, Catanzarese, Casalinga, and others.
Across these regional variations, a common thread emerged—their prized attribute of yielding lean, unfatty meat, making them ideal for sausage production, a hallmark of the area's culinary tradition.
Today, however, the breed's population is severely diminished, with only a handful of specimens resembling the original type. Despite their scarcity, these remaining examples offer lean cuts, with ham and shoulders boasting respectable sizes.
Characterized as medium-sized pigs, they exhibit a robust bone structure, albeit with muscles that are not fully developed. Their limbs are proportionate, with a frontal nose profile that is straight, complemented by medium to large ears that tilt forward. While the predominant color is black, occasional variations feature spots or white socks, adding to the breed's visual diversity.
Content and photo
source: agraria.org.
About Calabrese Pigs
