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 pastured pork rib roast is a tender flavorful and impressive bone-in cut with an elegant presentation.

Pork rack roast

• 2 tbsp Dijon mustard
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon or rosemary
• 2 garlic cloves
• Salt and pepper
• New potatoes halved and coated with olive oil, seasoned with salt and pepper

Whisk Dijon and herbs together and add salt and pepper. Rub the rack with the mix and let rest for 30 minutes on the counter. Preheat oven to 425F. You can sear the rack before placing in oven, but I didn’t and it was great nonetheless! Place rack in roasting pan and add your new potatoes. Roast pork for 1.5 hours or until internal temp reads 145F. Remove and cover with foil to rest for 20 minutes. Slice between bones and serve with a side of green beans or buttered cabbage! Beautiful!