The history of Tenerife's black pig goes back more than 2,500 years, when it was brought to the island by the Berebers. Originally from north Africa, it was subsequently cross-bred with Iberian pigs brought by the Spanish "conquistadores". Nowadays, since it has only recently been retrieved, it is extremely rare, with some exceptional organoleptic qualities thanks to considerable fatty intramuscular infiltration, like Iberian pigs.

At Gastronomika, chef Erlantz Gorostiza, a man well acquainted with the species as one of the parties who helped recoup it with the assistance of the local "Cabildo" government in Tenerife, will describe the characteristics of this ancestral animal, and will touch on them in a lecture on the processing of its special meat, how it can be used in cookery, and its emerging role in the context of New Canary Islands Cuisine.