An Exploratory Study on Farming System and Meat Quality of Black Alpine Pig

This study aimed to provide the first characterization of the traditional farming systems and meat quality traits of the Black Alpine pig (BAP), an ecotype under recovery originating in the Italian Central Alps, reared under real, actual conditions. Productive and reproductive data were collected through on-farm visits from six BAP farms located in Northern Italy. Longissimus dorsi (LD) muscle and backfat samples from BAPs were collected in the same farms and analyzed for color, tenderness, proximate composition, and fatty acid profile. For exploratory purposes and to provide a descriptive benchmark of commercial pork (CP) quality, loin samples were purchased from the retail market. PLS-DA served as a discriminant model between BAP and CP meat samples on a multivariate data matrix. BAP farming was characterized as an <i>en plein air</i> system with high outdoor access and reliance on natural vegetation. BAPs showed high rusticity and slow growth. The LD muscle was characterized by a firm texture, an intense dark-red color, and a high proportion of polyunsaturated fatty acids, reflecting traditional rustic meat features associated with the interaction between dietary, environmental, and genetic factors. Our preliminary results provided novel insights into BAP farming practices and meat quality, supporting the maintenance of this genetic resource through traditional farming and the preservation of biodiversity in alpine livestock, offering exploratory evidence of the current BAP farming system.