The Ferme d’ORée pigs are not like other pigs. Raised on pasture (when the circumstances allow), they are free to express their natural behavior, to root, to roll in the mud, and play with others. Instead of corn and soya, their diet consists mostly of barley and triticale. No antibiotics, growth factors. hormones or industrial byproducts of course. We raised Berkshire pigs for years, but now we work with a crossbreed with a very good meat quality and a better yield.

Atelier d'ORée's nordic take on Black Forest ham. Black Forest ham is distinct because it is a raw, bone-less, dry-cured ham that is cold-smoked for several weeks over coniferous wood (like fir) to create a nearly black, flavorful exterior. Originating from Germany's Black Forest region, it cures for weeks with juniper, garlic, and pepper, resulting in a dark, robust, and aromatic product that differs from wet-cured, light-colored deli hams.

Ingredients: pork, salt, spices, herbs, pepper, curing salt, brown sugar