The Corsican pig, endemic to the island, has been recognized in 2006 and is known as “Nustrale” pig, which means “ours” in Corsican. Whereas pig farming in metropolitan France turns to industrialization in the 50’s, it remains traditional in Corsica and falls back on natural methods to this day. In the summertime, pigs feed on grass in the mountain pastures and on acorns and chestnuts during fall and winter. They are slaughtered in winter, when they reach 14 to 24 months of age.