The Celtic pig is a breed of pig native to the autonomous community of Galicia in north-western Spain.

Though they were relatively common until the early 20th century, Celtic pigs had nearly disappeared by the 1980s. The breed is recovering and there are now more than 2 500 purebred sows.

Celtic pigs grow more slowly and develop more fat than modern breeds like the Large White, making them less well-suited to intensive commercial meat production, but ideal for the creation of cured pork products.