Nera Parmigiana
The Nera Parmigiana pig traces its origins back to ancient times, with historical documents showing that pig breeding in the Parma area was well established by the late 15th century. Black-coated pigs were particularly valued during this time. The first explicit mention of the Parmigiana breed dates back to 1820, describing the breed as having short limbs, minimal bristles, a dark brown to black skin color, and a significantly heavier weight compared to other pigs of that era, reaching 190-240 kg. It was renowned for producing high-quality, easily preserved meat.
The Nera Parmigiana was eventually replaced by other breeds, particularly the Large White, leading to its disappearance in the 20th century. However, since the 1990s, efforts have been made to revive this ancient breed by crossbreeding various indigenous Italian pigs with Spanish breeds. A key figure in this recovery is Massimo Spigaroli of Antica Corte Pallavicina, who passionately aims to recreate the flavors and aromas of the cured meats he enjoyed in his childhood. While reconstructing a lost breed is a complex and lengthy process, years of dedication have successfully brought the Nera Parmigiana back to life.