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.

Ground pork is popular enough to be in several recipes. Here is one:

Stuffed cabbage rolls

- 1 green or Savoy cabbage

- 1 lb ground beef

- 1 lb ground pork

- 2 teaspoons salt

- 3 teaspoons pepper

- 2 small onions, chopped

- 2 cups white rice, rinsed

- 1 cup milk

- 3 cloves garlic, chopped

- 2 eggs, beaten

Sauce

- olive oil

- 1 onion, finely chopped

- 2 garlic cloves, finely chopped

- 1 large can of good tomatoes

- 5 Italian tomatoes, diced

- 2 tablespoons cider vinegar

- 2 teaspoons Worcestershire

- 1 tablespoon brown sugar

- Salt and pepper to taste

Preheat oven to 350F. Bring a large pot of salted water to a boil. Cut out the heart of the cabbage and plunge it into boiling water for 5 minutes. Take out and carefully remove the leaves, leave to cool and cut off the center rib for easy rolling.

Mix meat, salt, pepper, onions, rice, milk, garlic and eggs together.

In a medium saucepan, heat 2 tablespoons of oil and sauté onion for 3 minutes. Reduce the heat and add the garlic. Cook for one minute, stirring constantly. Add tomatoes, cider vinegar, sugar, and Worcestershire. Simmer for 10 minutes.

Place about 4 tablespoons of the meat mixture on a cabbage leaf. Roll into a cigar shape and tie or secure with a toothpick. Repeat.

Place a thin layer of tomato sauce in an ovenproof dish. Place the cigars side by side in the dish and cover with the remaining sauce. Cover with aluminum foil and bake for 90 minutes.