TREASURE project aims to develop sustainable pork chains based on European local pig breeds. The Porc Negre Mallorquí (Majorcan Black Pig, MBP) is an untapped pig breed from Mallorca, in the Balearic Islands, included in the project due its high rusticity, adaptation to the environment and meat quality differentiation. Particularities of MBP are mostly unknown out from Mallorca, with only one representative meat product, the ‘sobrassada de Mallorca de Porc Negre’, a fat-rich cured sausage owning a PGI trademark. Carcass, meat and fat quality of MBP was evaluated, according to a standardised toolbox of parameters. The toolbox aimed for a harmonised knowledge of untapped breeds, made from the contribution of researcher’s expertise and the literature. The mean values and standard deviation for carcass traits (n=29) were: 156.8±11.8 kg for live weight, 125.3±12.9 kg for carcass weight, 75.1±3.2% for carcass dressing, 88.7±3.7 cm for carcass length and 55.2±10.1 mm for ZP fat. The most remarkable results for the meat quality parameters toolbox (n=58) were an ultimate pH of 5.58±0.12 and electrical conductivity of 6.99±3.44 mS, a lightness value (L*) of 44.10±3.59, a drip loss of 1.49±1.46%, a shear force of 3.46±1.07 kg, and an intramuscular fat (IMF) content of 6.11±3.09%. The maximum value of IMF was 19%, a hint of the wide variability within this untapped breed, representing a disadvantage for the product standardisation in case of fresh meat, but not for ‘sobrassada’, mainly made of grounded ham, shoulder and loin. The results for the major fatty acid (FA) groups in back fat (n=48) samples were 41.00±1.42% of saturated FA, 51.27±1.64% monounsaturated FA and 6.88±0.71% polyunsaturated FA. ‘Sobrassada’ includes 40-50% of back fat, thus the FA composition is critical for product quality. The FA composition, with a high proportion of MUFA and low of PUFA contributes to an optimal technological quality of MBP back fat. Funded by European Union’s H2020 RIA program (grant agreement no. 634476).