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.
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