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.

Traditional Genoa salami is a fermented, air-dried pork sausage originating from Italy’s Genoa region, characterized by a coarse grind, mild tangy flavor, and high fat content (typically 80% lean to 20% fat). It is traditionally seasoned with garlic, white pepper, salt, and red wine, then air-dried for weeks to achieve a soft, slightly greasy texture.

Ingredients: pork, spices salt, curing salts, dextrose, pepper, garlic, raw sugar, bacterial culture