What traditional dishes feature the black pork from these pigs?

The black pork from the native pigs, particularly those from regions like the Iberian Peninsula, is renowned for its rich flavor and tender texture, making it a staple in traditional dishes. One of the most celebrated preparations is "Iberico ham," which is dry-cured and often served thinly sliced. This delicacy is a highlight of Spanish cuisine, where the ham is typically enjoyed on its own, paired with bread, or as part of a charcuterie board, showcasing the pig's unique diet of acorns that enhances the meat's flavor profile.

Another delicious dish featuring black pork is "Pluma" or "Secreto," cuts that come from the shoulder or belly of the pig. These cuts are often marinated with a blend of spices and grilled to perfection, resulting in a juicy and flavorful meat that many locals enjoy with a side of roasted vegetables or potatoes. Additionally, "Cochinillo Asado," or roasted suckling pig, is a traditional dish in regions like Segovia, where the pig is cooked until the skin is crispy and the meat is tender, creating a delightful contrast of textures.

In the Azores, you can savor "Alcatra," a slow-cooked beef dish that also incorporates the region's black pork, giving it a unique twist. The pork is marinated with local spices and cooked in a clay pot, resulting in a hearty and flavorful meal that reflects the island's culinary heritage. These traditional dishes not only highlight the quality of the black pork but also celebrate the rich gastronomic culture of the regions they come from, making them a must-try for any visitor.