title

Ferme d'ORée Farm

Sustainable agriculture


nous
Sarah, Gert, Rosalie & Camille


We realized early on that if we want to create value for our clients, we must transcend marketing stories, practice truly sustainable agriculture and provide our clients with exquisite, unique products.

Regenerative or sustainable farmers make the following claims:

Economic impact: we produce high quality, exquisite products for a niche market. Clients pay a fair price. The value proposition must be balanced. Clients do not pay for our inefficiencies. Money flows into our community.

Environmental impact: efficient production minimizes waste and we maximize recycled inputs. Local production and sales means les pollution. We detail a agro-environmental plan for manure management.

Animal welfare impact: animals can express their natural behaviors. They have lots of space and live in a fitting environment.

Impact on climate change: more carbon sequestration because of intensively rotated pastures.

Social impact: no hidden costs that have to be carried by society or future generations. Honest relationships with suppliers and employees. Family farm.

Impact on consumer health: more omega-3, more CLAs. No antibiotics. No hormones. No synthetic pesticides. (We use some organic bio-pesticides on our veggies.)





Information for butchers and restaurants



Photo: Who said pork is less noble than beef?



We produce pastured Berkshire and Mangalitsa pork and grass-fed (Limousin and Angus) Beef for sale to butchers and restaurants. Our products are of constant and exceptional quality, in terms of taste, animal welfare, environment and service. Our prices reflect this quality.

We deliver only carcasses and half carcasses. We can use part of your carcass to make smoked bacon and ham, with our without nitrites. At the moment, we do not offer boxes. We deliver every week in Montreal.

In principle, every order needs to be placed at least four weeks in advance for beef and two weeks for pork.
We can smoke your bacon and ham, but it takes 2 to 3 weeks. Smoking must be delivered with another order, 2 to 3 weeks later; and this to save on transport costs.

In reality, we try to offer more flexibility. We know that it is hard for you to foresee demand, so we try to always have surplus animals at the abattoir.


All our prices include butchering and transport.

Berkshire an Mangalitsa pork


Known as Kurobuta in Japan, the Berkshires breed provides a very different kind of pork with its unique marbling, its short muscle fibres and its low acidity. It likely does not resemble any pork that you have ever tasted before! And the fat is just as delicious! If this is the best pork in the world, it is because we take care of all the details!

Mangalitsas, or woolly pigs, are a rare luxury product, despite excessive marbling and 40% fat. They take more than 2 years to finish at 140-175 kg carcass, and ideal for making exclusive charcuterie.

Photos: Berkshire (left) and Mangalitsa (right) pigs on pasture

We hired an animal nutritionist to formulate a diet that enhances quality. We only buy the very best ingedrients (especially wheat) on the market and mill the feed on the farm. We make 10 different recipes because growing pigs have requirements that vary with age.

Our farm tests negative to all major swine diseases.

A year before your pig is ready, we inseminate its mother. Our line of Berkshire pigs is quite notorious (Peter Lad x Ambassador x Beach Boy) and is responsible for the quality (and profitability) of our pork. After almost four months, around 8 babies are born and they grow under heating lamps with their mother until they are eating enough solid food. We do this in the barn to provide the best conditions for the baby piglets.
The pigs stay in the barn until they weigh about 35 kg. Their digestive system cannot handle pasture very well much before that. While they stay in the barn on a deep bed of sawdust and straw, we also give them some toys to play with and some hay to eat.


Photo: Genetics matter even on pasture!

Come spring, we send the pigs out to pasture. We are not talking about a mud lot adjacent to the barn, as is common. We fence dozens of acres. To keep the pigs healthy without chemical dewormers (we use turmeric as prevention), it is essential to pasture every year in a different field. In fact, we rotate the pigs through several small fields before they run out of grass or clover and do too much damage. We then reseed these mini-fields right away and they often become the best fields for our cows later. In the winter, our pigs rotate through deep straw in the barn. If the weather is nice, we sometimes take the pigs out on an asphalt pad behind the barn. In winter, our pigs have about 3 times more space than organic factory pigs, in summer about 100 times.
It is easy to underestimate how expensive pasturing, barn space and straw are. The last month or so, the pigs root in the woods. This adds even more complexity to the taste.

The development of the ham muscles is complete when the pig weighs 130 kg (100 kg carcass). We notice that most of our clients prefer heavier, fattier carcasses. We load without stress and pay for custom transport. The hot carcass, that will be dry-aged for a week, weighs around a 100 kg for Berkshires, and more for the Mangalitsas. A professional charcutier smokes the hams and bacon. With or without nitrites.

We only work with the best.


Photos: Berkshire (left) and Mangalitsa (right). Yup, it is pork!

Some of our Berkshire pork is sent fresh to specialized butchers and restaurants, the rest is cut, vacuum packed and frozen at the abattoir for direct sale to our clients. We do not sell boxes!

In our minds it is obvious, but we should probably mention that we do not use any antibiotics, growth hormones, etc.

Grass-fed Limousin or Angus beef, 40 month old Wagyu


We produce high quality grass-fed and -finished beef.


Photo: spring is calving time on the farm!

We know that Angus is very popular and excessive marbling is the fashion now, so we use bulls that end in the top 1% for marbling when we do Angus!

Yet, we believe that marbling is not all there is to beef quality.
Limousin beef is tender (thanks to short muscle fibers) but low fat and considered the best in Europe. It will dress-out more than 10% better than Angus, with more valuable cuts, but much less marbling.

Whether it be Limousin or Angus, we can only do great grass-fed beef because a substantial part of our ration consists of vegetable cuttings that we recycle from a small local vegetable processing plant. These vegetable cuttings provide much-needed energy in winter.


Photo: Our cows winter outside

Mast of our herd consists of very performant Angus-Simmental cows. We look for the perfect match for each cow. We inseminate with several of the world's top bulls using artificial insemination. That is about three years before our meat ends up in your store. We focus mostly on Angus and Limousin, with some Simmental and some Wagyu.

Since optimal finishing depends on frame size, using different bulls helps us to optimally finish year-round, while keeping the herd synchronized.

Photos: Angus-Simmental calf on the left, Limousin calves on the right

Our calves are born on pasture in the spring. It is not cold or muddy and the cows really need the best spring grass when the calves are drinking. Calves stay with their mothers for 5 to 6 months before they are weaned. A good cow on great pasture provides enough milk to get the calf to 600 or 700 pounds.

Since our cows and calves only eat grass, we import huge quantities of manure and match it to soil samples and forage growth curves to keep the grass growing. We move the animals to a new pasture every two to three days to keep the grass at its growing peak.

Our calves winter outside. They do have a well-bedded three-side barn, an asphalted exercise yard and a winter-pasture. This keeps the animals as clean as possible. This is the season where our vegetables come in handy.
For insemination, pregnancy testing and shipping, we use a Bud Box. The Bud Box is a corral that uses the animals' natural instincts to guide them into the cattle squeeze where they can be weighted, sorted or inseminated. There is no cussing, no cowboying and no stress!


Photo: Red Angus calves with a dash of rare Red Charolais

While supermarket beef travels about 1500 miles in its lifetime, we bring the calves to a clean, local, inspected abattoir. The abattoir is set up to dry-age the carcass for 3 weeks to tenderize the meat. About half of our production goes to neo-butchers and restaurants in Montreal. The rest is vacuum-packed and frozen by a certified butcher.

We sell this meat directly to our clients via our website www.fermedoree.com, either per quarter or by-the-cut. We deliver at several drop-off points in and around Montreal, in Quebec and along highway 10, with a freezer box on our truck. We always keep a few grass-fed beeves in our freezer.


Photo: Angus-Limousin on the left, Limousin on the right.