The recovering of this native race it is like travelling back in time during the Roman Empire, which is precisely where the black Pork from Parma has its origin.
This race is characterized by its black coat and long wattles, the life in the wild for approximately 2 years in the woods of Parma hills, the extended seasoning (more than 6 months) are aspects which mark the Q+ line of black pork from Parma.
Salamis of black pigs have a bright red colour and a full taste. They recall the fragrance of woodlands and have a deep sweetness that comes from the type of breeding the outdoors feeding.