PIED-NOIR PIGS: TRADITION IS A LIVING THING

Black spots and floppy ears. And of course a 'pied-noir', which gives the name. Kintoa-pigs seem to look very cute. But they are a lot more than just this. In the Pays-Basque they are a very traditional farm animal. But even though they might be quite popular in connoisseur-circles for the distinctive and deep flavour of its charcuterie: Its hard to make a living out of this outstanding pigs. Todays customers demand white meat, nor fat or cholesterol. And this indeed is somethings the Kintoas cannot offer at all. Farmers like André Eyheramendy try to stand against those popular demands and hold on to their traditions.

45 GOATS PLUS ONE WOMAN, MAKES: BRILLIANT CHÈVRE!

She gave up her well-donated job as a teacher at the agriculture school. Just to build up a goatcheese farm. Anita Duhau now is living with 45 Pyreenian goats, two dogs and three cows, pigs, cats and some chicken. But most of all, shes is producing the best goat-cheese I tasted so far. Full of flavor, combining all the herbs the goats find on the grazing land around the farm. At first sight - pure idyll. But it's a hard job to bring out the most wanted chèvre in the Béarn.

A CHEESE LIKE A C-(D)-REAM

On their farm "Lait p'tits béarnais" Fanny and her husband Jean-Baptiste are making cheese. From their own milk which comes from their own cows. And of course, for healths sake, it's a raw milk cheese. That's as simple and expectable as can be. But behind this unagitated describtion lies the most creamy and best-in-taste cheese anyone can imagine. And the story of a passionate couple, finding a way to make a living.