This is a very tasty, local black pig called Le Noir de Bigorre. Oh and it really is tasty, but oh so fatty. The meat makes American pork taste like chicken ( the other white meat ). If you will, check out that fat layer.

Too much fat for my modest roast pan, I cut the skin off for future crackling and trim the fat for future lard ( read pie crusts ).

After a soothing olive oil, thyme, crushed garlic, salt and pepper massage, stick it in a low heated oven for an hour or two. We served with mashed pots and juicy, oven roasted mushies. And onion gravy … I’m all about onion gravy at the moment.