The Noir de Bigorre (NB) pork chain (pure Gascon breed) recently obtained the national “AOC” label required for further Protected Designation of Origin (PDO) registration, for both fresh meat and dry-cured hams. Pigs produced in extensive conditions (pasture, 20 pigs/ha) consume large quantities of grass and, depending on the season, acorns and chestnuts. Variations in feeding resources and climatic conditions along the fattening period can modulate animal growth, muscle and fat tissue properties, and therefore the intrinsic characteristics of meat and processed products. Within the European TREASURE project, we aimed at determining the average value and variability of various phenotypic traits of animals, carcasses and pork products from NB chain according to the pig’s finishing season (winter/spring/autumn). First results obtained on 25 pigs slaughtered at end of winter (168+17 kg live weight, 414+9 days of age) showed an average growth rate of 428+60 g/d during extensive rearing (64 to 168 kg live weight), and ZP-backfat and muscle depths of 45+6 and 67+6 mm, respectively. The few skin scratches and low plasma creatine kinase activity at slaughter indicate satisfactory conditions during pre-slaughter handling of pigs. Longissimus muscle exhibited 2.50+0.55% intramuscular fat, 5.56+0.07 ultimate pH, and 1.52+0.60% drip loss. Color parameters indicated low lightness and high redness of both loin and ham muscles. Further results on growth, carcass, meat traits and quality of dry cured-hams according to pigs’ finishing season will be useful to actors of the local NB chain to adapt pig management towards continued improvement of sensory quality and differentiation of pork products within the PDO specifications.