The Lacombe pig breed is native to France. It is an ancient breed, believed to have been brought from Spain to France in the 11th century. The breed has a long and distinctive history, first appearing in writings from 1660. They were initially raised for food, but later developed to be more suitable for a variety of agricultural purposes.

The breed is medium-sized, generally weighing between 200 and 300 pounds, with a smooth, black coat. The Lacombe pig is a hardy breed, able to survive in a variety of climates and conditions. They are intelligent and easy to handle, making them a popular choice for farmers and hobbyists alike.

The Lacombe has a high fertility rate, usually producing a litter of eight to ten piglets. They are also known for their docility, which makes them a great choice for beginning farmers. They are also known to have excellent mothering capabilities and will nurse their piglets for several months.

Lacombe pigs are popular for processed meats such as bacon and ham, as well as for roasting and grilling. The pork from Lacombe pigs is said to be especially tender and flavorful. Additionally, the breed is valued for its excellent lard, which is used for a variety of products.

The Lacombe pig is an enduring breed and continues to be popular for hobby farmers, as well as for commercial use. They are prized for their intelligence, fertility, and flavor, as well as for their good temperament and excellent mothering capabilities.

Overall, the Lacombe pig is a unique breed with a long history in France. They are hardy and able to withstand a variety of conditions, and are prized for their high-quality meat, lard, and mothering instincts. They make an excellent choice for the small farmer or hobbyist, and they provide a unique flavor to processed meats.