LE PORC NOIR

What LE PORC NOIR does

Le Porc Noir (legal entity: Société Le Porc Noir) is a privately held French corporation operating under the trade name "Le Noir de Bigorre," headquartered at 6 chemin de Bastillac, 65000 Tarbes, with operational and production facilities at Pyrène Aéropôle, Route de Lourdes, 65290 Louey. The company is structured as a collective of breeders and artisans (the "Padouen") that produces and sells premium pork products derived from the Noir de Bigorre breed, a heritage pig raised outdoors in the Bigorre region of southwestern France. The Jambon Noir de Bigorre holds an Appellation d'Origine Protégée (AOP) certification, which legally restricts production to the designated breed and geographic region and underpins the company's premium positioning.

The product portfolio is organized into four categories: Jambon (dry-cured ham in bone-in and boneless formats aged 20, 24, 36, or 48 months), Petites salaisons et conserves (chorizo, rosette, coppa, saucisson, ventrèche, andouille, terrines, rillettes, verrines), Charcuteries fraîches (cooked ham, andouille), and Viande Fraîche (filet mignon and other fresh cuts). Products are differentiated by the breed's distinctive intramuscular fat profile (comparable to olive oil in monounsaturated fatty acid composition), Himalayan-salt and Adour-basin salt curing, and extended dry-aging protocols. A 2024 launch, the Coffret Prestige gift box, bundles 20/24/36-month aged hams for the premium gifting segment.

Revenue mechanics are not publicly disclosed. Distribution combines dedicated direct points of sale targeting individual consumers and SMB buyers with professional butchery and delicatessen channels serving enterprise buyers (chefs, gourmet retailers) within France. Marketing is conducted through the corporate website, Instagram, email newsletter, and tutorial video content. Operating geographies are limited to France (single-country domestic), with no evidence of export operations despite the AOP-protected European designation. The company does not disclose headcount, ownership structure, or financials.

Name

LE PORC NOIR

Legal name

Société Le Porc Noir

Website

https://porcnoir.fr

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

Société Le Porc Noir (trading as Le Noir de Bigorre) is a French AOP-certified producer and seller of premium Noir de Bigorre pork products—dry-cured ham, charcuterie, fresh meat, and gift boxes—distributed through direct retail points of sale and professional butcheries across France.

Ownership category

akta.pro rank

Product category

Artisanal Pork & Charcuterie

NAICS

Meat Processed from Carcasses (311612), Animal Slaughtering and Processing (3116)

SIC

Sausages & Other Prepared Meat Products (2013), Meat Packing Plants (2011)

akta.pro primary industry

Pork Further Processing (Cured, Smoked, Ham, Bacon) (AFANABAE)

akta.pro secondary industries

Cured Meats (Dry-Cured, Wet-Cured, Hams, Bacon) (AFANAEAA), Pork Processing & Packing (AFAKALAB)

Keywords

• Premium pork products
• AOP charcuterie
• Dry-cured ham
• Artisan meat
• Heritage pig breed

Headquarters

HQ city

Tarbes

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2B and B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales, Others

Distribution channels2 records

Marketing channels4 records

Core offering

Le Porc Noir produces and markets AOP-certified Noir de Bigorre pork products, ranging from dry-cured ham aged 20 to 48 months (bone-in and boneless) to fresh meat cuts (such as filet mignon) and an extensive charcuterie portfolio including saucisson, chorizo, rosette, coppa, ventrèche, andouille, terrines, rillettes, and verrines. The company operates as a collective of breeders and artisans in the Bigorre region of southwestern France and distributes products through dedicated points of sale and professional gourmet buyers across France.

Product overview

Le Porc Noir is an agricultural food products company specializing in Porc Noir de Bigorre AOP (Appellation d'Origine Protégée), a premium heritage breed of black pig from the Bigorre region of southwestern France. The company operates as a collective of breeders and artisans, offering a comprehensive portfolio centered on dry-cured ham (Jambon Noir de Bigorre) available in bone-in and boneless varieties aged 20-48 months, fresh pork cuts (viande fraîche including filet mignon, échine, côtes, and rack), charcuterie products (saucisson, chorizo, rosette, coppa, ventrêche, andouille, terrines, and rillettes), and preserved products (verrines). The product line is organized into four main categories: Jambon (ham), Petites salaisons et conserves (small cured meats and preserves), Charcuteries fraîches (fresh charcuterie), and Viande Fraiche (fresh meat).

Differentiator

Problem solved

Functional benefit

Products and services

• Jambon avec os Noir de Bigorre AOP Bone-in Noir de Bigorre AOP dry-cured ham aged 20, 24, or 36 months, characterized by powerful taste, long finish, and Himalayan salt from the Adour basin for curing. Offered to professional buyers and consumers seeking authentic whole-ham formats.
• Jambon sans os Noir de Bigorre AOP Boneless Noir de Bigorre AOP dry-cured ham aged 20, 24, or 36 months, deboned with rind intact to preserve aromas. Designed for professionals with a slicer.
• Filet mignon Porc Noir de Bigorre AOP Premium tenderloin (filet mignon) from the Noir de Bigorre AOP pig, offering fine marbled red meat with rich flavor for fresh meat buyers, chefs, and home gourmets.
• Chorizo Droit à trancher Porc Noir de Bigorre Dry-cured straight chorizo for slicing, made from Noir de Bigorre pork. Approximately 1.2 kg per piece, vacuum packed (3 pieces per carton), 3-month shelf life.
• Rosette de Porc Noir de Bigorre Dry-cured rosette (large dry sausage) made from Noir de Bigorre pork. Approximately 1.2 kg per piece, vacuum packed (2 pieces per carton).
• Coppa de Porc Noir de Bigorre Cured pork neck (coppa) from Noir de Bigorre pork, boneless and salt-cured, aged 6 months. Approximately 1.5 kg, vacuum packed.
• Rillettes à trancher Noir de Bigorre Spreadable rillettes for slicing, made from Noir de Bigorre pork. Approximately 3 kg, vacuum packed, with 21-day shelf life.
• Terrine au Jambon Noir de Bigorre Terrine containing 20% Jambon Noir de Bigorre AOP. 180 g portions, cartons of 12 units, best served at room temperature.
• Trio de verrines Noir de Bigorre Trio of verrines containing terrine, boudin, and rillettes, all from Noir de Bigorre pork. 3 x 90 g sets, cartons of 12 trios.
• Ventrèche roulée Noir de Bigorre Rolled pancetta-style ventrèche from Noir de Bigorre pork, rindless and trimmed, aged a minimum of 4 months. Gently cured with Salies-de-Béarn sea salt and a touch of pepper.
• Ventrèche plate Noir de Bigorre Flat ventrèche from Noir de Bigorre pork aged a minimum of 6 months. Approximately 5.5 kg, comparable to lard de Colonnata. Available in whole, quarter, or eighth cuts.
• Andouille béarnaise Porc Noir de Bigorre Traditional Béarn-style andouille sausage from Noir de Bigorre pork. 400 g portions, vacuum packed (5 pieces per carton).
• Saucisson de Porc Noir de Bigorre Dry-cured saucisson from Noir de Bigorre pork. 230 g portions, cartons of 20 pieces.
• Jambon cuit Noir de Bigorre Cooked ham produced from Noir de Bigorre pork. Approximately 7 kg per piece, with a 30-day shelf life.
• Jambon Noir de Bigorre AOP avec os avec coffret Supreme Premium gift-set offering bone-in Jambon Noir de Bigorre AOP aged 24, 36, or 48 months, presented in a Supreme gift box with average ham weight of 10 kg. Positioned as a showcase product for high-end gifting.
• Coffret Prestige Premium gift box launched in 2024 featuring Jambon Noir de Bigorre AOP aged 20, 24, and 36 months, designed as a ready-to-give premium gift format for luxury food gifting.

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature1 record

Recent moves5 records

Expansion highlights4 records

Direct peers

• Pierre Oteiza: French producer of Kintoa pork, another heritage French breed (Basque) with IGP/AOP-style regional protection. Most directly comparable to Le Porc Noir in business model, breed heritage, premium positioning, and direct artisanal production.
• Maison Kintoa: Producer/brand of Kintoa AOP pork from the Basque country, sold as premium charcuterie and fresh cuts. Direct peer in heritage-breed, AOP-certified, premium French charcuterie segment.
• Maison Loste: French charcuterie producer of premium and traditional cured meats including dry-cured hams. Comparable in product range (charcuterie portfolio), French specialty retail and food service channels, and premium positioning.
• Joselito: Spanish Iberico ham producer with global premium distribution. Direct peer in the top tier of heritage-breed cured ham with extended aging and high-end gastronomy positioning.
• Consortium du Jambon de Bayonne: IGP-certified dry-cured ham from the French Basque region; competes in the same premium French cured-ham category as Jambon Noir de Bigorre with overlapping restaurant and specialty retail customers.
• Consorzio Prosciutto di Parma: Italian DOP consortium governing Prosciutto di Parma production. Comparable as a regional-designated cured ham with long aging, premium positioning, and chef/gourmet retail channels.
• Fleurs d'Aubrac: French producer of premium pork from the Aubrac region, sold as fresh meat and charcuterie. Comparable in terroir-driven breed positioning, French artisanal model, and premium retail/restaurant distribution.
• Cinco Jotas (5J): Spanish producer of 100% Iberico acorn-fed ham. Comparable in heritage-breed positioning, long aging cycles, AOP-equivalent Denominación de Origen protection, and premium chef/gift distribution.
• Speck Alto Adige Consortium: Italian PGI consortium governing Speck Alto Adige production. Comparable as a regionally-protected dry-cured pork product with extended aging, premium positioning, and chef/specialty retail distribution.

Broad incumbents

• Aoste (Cooperl): Major French charcuterie brand owned by Cooperl, covering ham, saucisson, and other cured meats at scale across retail. Broad incumbent in the same cured-meat category, but mass-market rather than artisanal AOP.

Market position

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/le-porc-noir

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about LE PORC NOIR