Hure of Porc Noir de Bigorre PDO - Farmhouse head pâté

Domaine Rey

On the Rey estate, in the Gers and right in the heart of the Porc Noir de Bigorre PDO, the pure-bred pigs thrive in small herds and in the open air, in perfect harmony with the natural environment, eating the natural feed from their large expanses of grassland, and the hedges and trees that dot them, as well as the cereals produced on the farm. They are raised in accordance with the PDO specifications, which have been in place since 2017.

The preserved environment in which the pigs grow at their own pace allows them to develop a marbled meat and a unique quality of fat, for unparalleled flavours.

Hure is a traditional French pork delicatessen made from pig's head and vegetables. The tender and lean parts of the Porc Noir de Bigorre bring an inimitable taste to this terrine.

Exceptional meat and good old-fashioned taste, a marriage not to be missed!

Tasting advice

Before opening, keep in a dry and temperate place. After opening, keep in a cool place and consume quickly.

To enjoy this terrine to the full, serve it at room temperature, just put it down without spreading it, on nice slices of farmhouse bread or as an accompaniment to a green salad or a tomato salad.

Black Pork from Bigorre PDO

Native to the central Pyrenees, the Porc Noir de Bigorre has flourished there for centuries, since the Gallo-Roman period, through the Middle Ages when it was found in the Benedictine abbeys.

A true heritage of humble farmers handed down from generation to generation and the fruit of a rich natural environment with a mild climate, located between the Hautes Pyrénées, Gers and Haute-Garonne, the Porc Noir undeniably gives its letters of nobility to the tradition of pig breeding in France.

Since ancient times, the animals have made the most of the resources of the pastures of the hills and valleys between the Pyrenean Piedmont and the plains of the South West. In addition to the grasses and legumes naturally present in these rich pastures, they take advantage of the earthworms and other resources of the oaks, chestnut trees and shrubs of the numerous hedges. Cereals and peas produced in Bigorre complement this natural diet to offer you a meat with an incomparable marbled fat.

The meat of Porc Noir de Bigorre is recognised by chefs and gourmets for its gustatory qualities, all of whom delight in its tender and juicy texture and its authentic and delicate flavours.

What's more, the fat of the Porc Noir de Bigorre offers an excellent balance of fatty acids, between oleic acid, the monounsaturated fat of olive oil, and linoleic acid, a polyunsaturated fat and a major nutritional asset. Due to the majority of grass in the diet, this fat is very white, with no rancid odour, and some will find a nutty or almondy flavour among the pleasant aromas it offers to the palate.

The Rey family's black pig farm in Bigorre

The breeding of black pigs from Bigorre of the Domaine Rey can be summed up with their slogan: "The passion of a breeding, a soil, values for an exceptional taste". The promise of a great pleasure for the taste buds in just a few words!

And as good breeders of free-range PDO Black Pigs, their products have an exceptional flavour, linked to the well-being of the animals, their natural and varied diet and the qualities of the breed! As a guarantee of traceability and transparency, Nicolas and Marie Rey transform their products themselves to offer you a wide range of terrines and other delicatessen specialities, so that everyone can enjoy their work!