Discover the Basque Iberian Ham: Euskal Txerri, Spain’s Secret Delicacy
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Hidden in the lush valleys of Northern Spain, between green apple orchards and ancient oak forests, lives a pig unlike any other: the Euskal Txerri, also known as the Basque Iberian pig.
This unique breed is acorn-fed, free-range, and deeply rooted in Basque culture, yet it remains one of Spain’s best-kept culinary secrets. While Iberian ham (jamón ibérico) is widely known, the Basque version is far rarer—and arguably even more exquisite.
THE EUSKAL TXERRI PIG
Basque pigs with black and white patches raised ethically on acorns and herbs.— with heart, mind, and palate open.
The Euskal Txerri is easily recognized by its distinctive black and white patches, long ears, and strong, stocky frame. Unlike the typical Iberian pig from southern Spain, this breed has adapted to the cooler, wetter climates of Navarra and the Basque Country. They graze freely among beech and oak forests, feeding on wild herbs and acorns, which gives their meat unparalleled marbling and deep, nutty flavor.
Once nearly extinct, this heritage breed has been brought back to life thanks to a few passionate farmers in the Mugiro province of Navarra, who have combined traditional farming methods with ethical animal husbandry.
The Euskal Txerri ham and pork cuts are now celebrated in haute cuisine for their tender texture, rich umami, and diverse culinary applications—from slow-cooked cheeks to thin-sliced ham aged to perfection.
At our private farm tour, we explore this rare breed up close and enjoy a 14-course tasting menu featuring every cut of this extraordinary pork—from juicy loins to cured belly and sausage—each prepared by local culinary experts using traditional Basque techniques.
Northern Spain Travel invites you not just to visit, but to experience the careful craft behind each cut of meat with rich marbling and natural flavor.
Want to discover the flavors of the Basque Country?
Contact us to book your seat on this unforgettable gourmet experience.
Surrounded by rolling green hills, we continue our journey to a nearby artisan cider house, where guests can sip on organic Basque cider straight from the barrel while soaking up local life in a charming mountain village.
Then, we drive up the mountain range to visit the stunning Hermitage of San Miguel de Aralar, perched high above the valley. This 12th-century Romanesque sanctuary offers breathtaking views of the Pyrenees and is steeped in legend—said to be the site where Saint Michael slayed a dragon.
At Northern Spain Travel, we offer exclusive access to this once-in-a-lifetime experience:
✔️ Guided day trip through Navarra
✔️ Private farm visit and 14-course tasting menu
✔️ Local cider house digestif
✔️ Visit to San Miguel de Aralar Hermitage
✔️ Round-trip transportation with expert guide
This is more than a food tour—it’s a journey into the heart of Basque identity and tradition.
The Enduring Legacy of the Euskal Txerri: Rescuing the Basque Pig from Extinction
The Euskal Txerri pig, also known as the Basque pig, is the only native pig breed of the Basque Country and one of the oldest in Europe. Its origins trace back centuries, with references found as early as the 13th century in documents from the northern regions of Navarra and the French Basque provinces. Traditionally raised by small family farms in mountainous and forested terrain, the Euskal Txerri was highly valued for its flavorful, fatty meat, ideal for making cured products. However, with the rise of industrial farming and more commercially viable breeds in the 20th century, the Euskal Txerri population plummeted, placing the breed on the brink of extinction. Thanks to a handful of passionate farmers and conservationists, the breed was brought back from the edge in the 1980s and is now celebrated for its unique genetics, exceptional taste, and cultural importance.
The Euskal Txerri is not just a pig—it’s a symbol of Basque heritage and agricultural resilience. Unlike more industrially raised breeds, these pigs grow slowly and naturally, resulting in meat with exceptional depth of flavor and intramuscular fat that melts beautifully when cured or cooked. Their traditional diet of wild herbs, chestnuts, and acorns enhances the meat’s complexity, giving it a buttery, nutty quality prized by chefs and food lovers alike. Because of their limited numbers and the meticulous care required to raise them, products made from the Euskal Txerri are considered artisan delicacies, rarely found outside the region, making any encounter with them a truly exclusive experience.
Photos by Stephanie Mutsaerts