As suggested by its name in French, the breed is piebald, black and pink.

[1] Though they were relatively common in the early 20th century, Basque pigs had nearly disappeared by 1981,[1] with fewer than 100 breeding sows left.

[2] Today, the breed is preserved by small farmers in France and Spain who are dedicated to traditional Basque foods.

[3][4] Basque pigs grow more slowly and develop more fat than modern breeds like the Large White,[5][6] making them less well-suited to intensive commercial meat production, but ideal for the creation of cured pork products such as Bayonne ham.

[2] Basque sows have smallish litters of about nine young, but have a strong maternal instinct and are good mothers.