In the early twentieth century the "vezeira" was put into practice, using large areas for feeding the pigs. The animals walked large distances eating from the oak trees, acorns and grasses they found. Today we can affirm that the Bísaro pig is reared in a semi-extensive system in which all breeders have pigsties where the welfare conditions for animals have been approved. These pigsties are characterized by the use of adequate areas for the development of animals in cages, with no gestation cages and all of them use the land adjacent to the parks where the animals are most of the time, except during periods of birth and lactation, in which mothers and piglets are found in maternity wards. Some farmers use the outdoor system (camping) throughout the production cycle, the use of shelters and maternity time in heated isolation. The Bísaro pig is exploited in four aspects, i.e., all farms are engaged simultaneously in raising sows, boars, piglets and in the fattening of pigs.

The food has always been conditioned by the resources available from local agriculture, fuelled mainly by the farm crops. The regular diet consists mainly of a base composed of a mixture of cereals, supplemented with a variety of foods (tubers, fruits and vegetables) throughout the year. The use of compound feed is done at times such as weaning off or nursing.

Today, the pork of the Bísaro pig is valued as raw material for smoking regional certificate product, as is the case with sausages from Vinhais, ham, fresh sausage, botillo, all with the IGP certificate of Bísaro Transmontano Beef DOP.