The traditional feeding of these animals, which is a function of the exploitation of local resources, gives rise to very tender meat which is particularly succulent and soft and whose fat is consistent and does not ‘sweat’.
Ceux-ci reçoivent en effet une alimentation traditionnelle, issue des ressources locales, qui permet d’obtenir une viande fondante, particulièrement succulente, tendre et garnie d’une graisse consistante non exsudative.
