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.

Here is a recipe:

Vietnamese inspired caramel pork

- 100gr brown sugar

- 1tbsp water

- 2 lb pork shoulder in pieces or 2 lb pork belly in cubes

- 1.5 cups coconut milk

- 1 shallot sliced thinly

- 2 garlic cloves minced

- 1.5 tbsp fish sauce

- ¼ tsp white pepper

-sliced red chilli

-cilantro chopped

Place sugar and water in a large pot over medium heat. Stir until sugar is melted and bubbling then add all the rest of the ingredients except for the chilli and cilantro. Stir and adjust heat to simmer energetically. Simmer for 90 minutes uncovered. Stir a few times while cooking. When liquid has reduced and pork is tender, fat will separate- stir and pork will brown and caramelise in fat. Once liquid is stuck on pork pieces, it is ready! Serve with rice and garnish