OUR BREEDERS
The source of the products
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Our Noir de Bigorre meats come from the Padouen collective.
The Padouen collective brings together 60 breeders from Gers, Haute-Garonne and Hautes-Pyrénées who believe that excellence only exists through unique extensive breeding.
The Padouen spirit is an irreproachable quality that has led to the creation of two Protected Designations of Origin: “Jambon Noir de Bigorre” and “Porc Noir de Bigorre”.
A PDO guarantees the authenticity of the products through the link to the land, the ancestral know-how of women and men, the cultural and heritage dimension.
Too fat, too slow, too unproductive, unsuited to intensive breeding conditions and industrial consumption standards, the Noir de Bigorre breed almost disappeared after the Second World War. In 1981, there were only 34 sows and 2 males left!
Thanks to the hard work of a handful of enthusiasts, the Black Pig of Bigorre has taken up the challenge of its sustainability. In order not to distort the original qualities of the product, the breeders have made no concessions regarding the breeding and feeding conditions.
Today it is enjoying growing notoriety, with the Jambon Noir de Bigorre being recognised as one of the greatest European hams.
Learn more about the Padouen collective
Instagram Black of Bigorre AOP
Our terrines, rillettes, sausages, chorizos and Noir de Bigorre hams come from Vignécoise, Maison Coustalat.
The Coustalat family took over the family farm in 1985 with a breeding of fattened ducks and cattle, then moved towards the Noir de Bigorre pig around twenty years ago.
In order to put their products on the market, and more specifically the Black Pork of Bigorre, they created their own cannery and offer natural preserves, without additives, with authentic flavors of the Pyrenees, including various rillettes and terrines of Black Pork of Bigorre.
This farm with exceptional products plays a major role in preserving living heritage, like all the Noir de Bigorre breeders who have collectively created this sector of excellence. Jean-Michel Coustalat, head of La Vignécoise, is also the president of the Consortium du Noir de Bigorre and is part of the Padouen collective.
Learn more about Vignécoise, Maison Coustalat
Instagram La Vignécoise, Maison Coustalat
All our Iberian pork comes from Castro y González.
The Castro y González Bellota Iberian ham company is one hundred years old, dating back to 1910. It is a 100% family business run by the fourth generation of the family.
Castro y González was founded at the beginning of the 20th century by the great-grandfather of the current generation, when the business was limited to slaughtering two pigs a week for local sale.
From then on, the aim was to offer a very high quality product by rearing pure Iberian animals in the wild, fed on acorns and grass.
The company grew in the 1940s thanks to its founder, grandfather Aurelio Castro Benito, with an increase in national distribution through wholesalers.
The Castro and González family are committed to what is now their main motto: control of the herd thanks to a farm of their own Iberian dams, which guarantee quality and consistency in all the Iberian products they process.
All our Wagyu beef (except LA CAVE) comes from Wagyu Retamar.
Located in the heart of the authentic landscapes of Castile-La Mancha, in Orgaz (Toledo), Wagyu Retamar raises exceptional cattle with passion and expertise: 100% natural Wagyu beef, renowned for its incomparable marbling and legendary tenderness.
With over 20 years of expertise in the agri-food sector, Wagyu Retamar masters every stage of production, from breeding to distribution. Respect for the animals, careful feeding, and preservation of the environment are at the heart of their approach. The result is high-quality meat, free from additives and preservatives, that meets the most stringent standards.
All our Chianina cuts come from Società Agricola San Giobbe.
Founded in 2014, Società Agricola San Giobbe was born from the meeting of two regions rich in tradition: Venice and Valdichiana. Located in Chiusi, in the heart of the Tuscan hills, it embodies a modern and sustainable vision of livestock farming, while perpetuating the heritage of the prestigious Chianina breed.
On an estate covering more than 800 hectares, the farm operates on a closed-loop system: the crops feed the animals, and every stage—from breeding to processing—is carried out on site. This circular economy model guarantees total traceability, impeccable quality, and a deep respect for animal welfare.
The meat, certified I.G.P., is matured using a traditional dry aging process, revealing exceptional tenderness, low cholesterol content, and remarkable nutritional richness.
We are proud to offer this exceptional meat, the result of a sincere commitment to tradition, quality, and innovation.
All our LA CAVE selection Wagyu beef from Galicia comes from Nay Galicia.
Run by David Abella and his parents, Antonio and Julia, the company embodies a philosophy of respect for the land, transparency, and artisanal quality with a traditional and sustainable approach.
The farm controls the entire production chain:
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Genetic selection: local and crossbred cattle, chosen for their marbling potential and suitability for long maturation.
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Extensive farming: natural feed based on local cereals and fodder, without growth accelerators, ensuring optimal muscle development.
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Controlled fattening: extended final phase to promote intramuscular fat infiltration and flavor concentration.
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Dry aging: controlled process in cold storage for up to 120 days, with hygrometric and enzymatic monitoring to achieve complex organoleptic profiles.
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Custom cutting: each piece is processed according to gastronomic standards, with precise calibration and complete traceability.
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