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.

This charcuterie is made with Berkshire though.

Prosciutto is an Italian dry-cured ham made from pork hind legs, typically served in raw, paper-thin slices featuring a sweet, salty, and savory flavor. It is commonly used as a stand-alone antipasto, wrapped around fruit (melon, figs) or breadsticks, in pasta, on pizza, or paired with cheese.

Proscuitto made with nothing but salt and time.

Here are two recipes:

Chicken saltimbocca

This recipe for jump-in-your-mouth-chicken is perfect for a quick weekday dinner and fancy enough to serve to guests at a dinner party. We use chicken but this recipe is traditionnally made with veal.

I dare say, it is just as good as in Trattoria Lilli, a quintessential Roman eatery where tourists rarely venture.

- 4 Chicken breasts or 2 packages of thighs (juicier with thighs)- pound them with a mallet or rolling pin while still in package to thin them out.

- 2-3 packages of prosciutto

- Bunch of fresh sage leaves

- ¼ cup of white wine

- 3 garlic cloves, finely grated

- Zest and juice of 1 lemon

- 1 cup chicken broth

- Unsalted butter

- Tbsp flour

- Pepper to taste

Pepper chicken on all sides (no need for salt, the prosciutto will do the trick). Place two sage leaves on each piece of chicken and tap with rolling pin/mallet to make it stick. Wrap prosciutto around chicken (Or just place pieces on one full side to cover leaves and meat. Melt a knob of butter in pan and add chicken pieces sage and prosciutto side down. Cook for about 3 minutes, prosciutto will crisp up and hold the sage in place. Flip and brown the other side for a few minutes, making sure you don’t let it burn. Set aside under foil. In same pan, add garlic and fry until golden. Deglaze with wine and let alcohol cook down. Add lemon juice, zest and the cup of broth and let reduce on low. Add 2 tbsp of unsalted butter to make sauce glossy. Place chicken back in sauce and let it finish cooking and sauce reducing. Don’t cover chicken with sauce (should be about half submerged). If not thick enough mix a spoonful of butter to a tbsp of flour and add to pan while stirring. Serve with silky mashed potatoes.

Fig and proscuitto salad

- fresh figs/ 3 per plate

- ferme d’orée prosciutto (1 package for two plates)

- buffalo mozzarella 1/2 ball for two

- fresh basil leaves

-juice of half a lemon

-1 tbsp honey

-freshly ground pepper

-fleur de sel

Criss cross the figs but not quite to the bottom. Use your fingers and thumbs to squeeze them so they bloom. Place prosciutto slices and pieces of mozzarella around the figs, drizzle with mixed honey and lemon juice, salt and pepper and add basil leaves to garnish.