The Nera Parmigiana has an ancient origin and several historical documents testify how pig breeding in the Parma area was a deep-rooted and documented activity already at the end of the 15th century and how black-coated pigs were particularly appreciated at that time. The first document that expressly mentions the Parmigiana breed dates back to 1820. It is described as an animal characterised by short limbs, almost no bristles, a brown skin colour tending to black, a considerable weight, compared to the others reared at the time, being able to reach 190-240 kg, and a producer of exquisite meat that could be easily preserved.
The replacement of the Nera Parmigiana with other breeds, the Large White in particular, led to its complete disappearance during the last century.
However, since the 1990s, attempts have been made to reconstruct this ancient breed by crossing various indigenous Italian breeds with Spanish breeds. One of the main players in this activity to recover the Nera Parmigiana is Massimo Spigaroli, of the Antica Corte Pallavicina, who with stubborn passion has set himself the ambitious goal of recreating the aromas and flavours of the cured meats he ate as a child. Reconstructing a lost breed is a long and tortuous process, but after years of attempts, it can be said that the Nera Parmigiana is to all intents and purposes back.
