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In the nineteenth century the English novelist Gissing wrote that "here, wherever I turned, I met black and thin pigs that grunted, scampered and screamed.
The black pig is distinguished from others by its rustic nature, in fact it is kept in the wild, or at most semi-wild.
This grazing propensity and this autonomy of food are among the causes of greater sexual vigor of the boar and a remarkable prolificity of the sows, which have a strong maternal instinct: they give birth twice a year from seven to nine pigs, much smaller if compare with others.
As a result, the growth times are lengthened, but they are more in tune with the natural laws of growth, this brings it closer to the boar than to other pigs. They are slaughtered at two years, providing high quality and lean meat, thanks to the presence of a greater number of unsaturated fats than saturated fats. Moreover, the geographical isolation of these territories, has made sure that it has not come into contact with other races: in this way has kept unchanged its instinct and its genetic heritage. Today there is also a new cross between the Hungarian black and a local boar, but to recognize the Calabrese there is still another clue: the presence of wattles, or daisies, on the sides of the neck, or two protuberances in the rind.
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