Black Alpine pig

In the Alpine region, there used to be numerous hardy breeds of pig that were perfectly adapted to the harsh climate and steep terrain. These animals were characterised by relatively short bodies, long legs and a coat that was usually black or black-spotted. Their long legs enabled them to move safely across rough terrain, whilst their dark coat colour protected them from strong sunlight.

However, with industrialisation and the emergence of high-performance breeds in the early 20th century, these original breeds were increasingly displaced. In Switzerland, all traditional breeds eventually became extinct. It was not until 2013 that a breeding programme was launched in Italy to bring together the remaining breeding animals from the last surviving lines. This led to the creation of the ‘black Alpine pig’ – a new breed in which the genetic heritage of the former mountain pigs lives on, including that of the Swiss breeds. 

The black Alpine pig is just as hardy as its ancestors and is exceptionally well adapted to mountain conditions. As well as providing meat, black Alpine pigs also make a valuable contribution to the ecological management of the Alps.

On land previously grazed by cattle, the soil becomes heavily compacted and the manure leads to over-fertilisation with nitrogen. Without targeted management, large, lush plants such as stinging nettles or alpine sorrel eventually take over, rendering the land unsuitable for grazing animals. Black Alpine pigs, on the other hand, can graze on these areas and, through their rooting, loosen the soil again – a natural form of landscape management that sustainably improves the ecological condition of the Alps.