The Majorcan Black Pig is the only autochthonous pig breed from the island of Majorca (Spain). It is characterised by a medium size body (160 kg), slate-grey skin colour, and concave profile of the nose, large pendulous ears and tassels on the bottom neck. It is well adapted to the low-level breeding and feeding conditions of the traditional extensive management on the island. It is the base of some traditional high quality products such as the “sobrasada”, sort of red highly seasoned sausage that can be spread over bread, for which there is a good demand in the Spanish market. The Majorcan Black Pig breed played an important social and economic role until the 1960s, which then declined with the introduction of the intensive production systems and foreign breeds. The Majorcan Black Pig Association was founded in the early 1980s by a group of private farmers to recover and conserve the breed. Recently, this association has been officially recognised and the official Majorcan Black Pig Herd Book set up. At present, there are more than 600 animals registered.
