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In Saint-Sauveur-de-Cruzières, the “Cochons des Cruzières” farm, grills, cold cuts, meats…

Pigs raised outdoors with lots of love by Barbara and Jantou Espérandieu. An open-air breeding farm on 2.7 ha. A large park with several small cabins in which the pigs sleep…

It is in this small hamlet, and here precisely, that Jantou was born. He renovated the house and the old pigsty that his dad had in the 80s…And in 2016, he decided to give up his job as a machine driver to devote himself fully to the farm and his family …and this, of course, with the consent of Barbara, his wife:

***”*And so, he got into the pig business because he always butchered the pig in the house. I was ok but I absolutely wanted the pigs to be free. So we combined our two ideas. He wanted to raise pigs, but I wanted there to be animal welfare, for them to be free, not to be stressed…I wanted them to have a good living environment. .” Excerpt from Barbara’s interview to be found HERE in full ????

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> To discover other Short Circuits in Drôme Ardèche click HERE

Pigs growing peacefully in the open air

“The pigs in supermarkets are between six and eight months old…it takes me fourteen months to have a pig. We don’t give them a lot of protein in their diet. This allows them to grow slowly. So when we cook a pork chop, it won’t release water, nor my roast…As there isn’t a lot of protein in it, the meat will stay as it is.”

Cruzières Pig Farm
Cruzières Pig Farm
Barbara and Jantou Espérandieu

Meats, grilled charcuterie without GMO

All the food at Cochons des Cruzieres is local: 80% barley, 15% wheat and 5% protein, chickpeas or corn, it depends on what the local farmers offer and you can feel it, their meat is marbled and everything in these pigs is really very good:

“We go from head cheese pâté to sausage…White ham, raw ham. For the summer, we make different sausages, with Roquefort, with goat’s cheese, with curry, plain and we make our Porc’guèz. We created our merguez but made from pork…we nicknamed them Porc’guèz.”

To find out more, listen to the full column HERE

Charcuterie platter from the Cochons des Cruzières farm
Charcuterie platter from the Cochons des Cruzières farm
Barbara and Jantou Espérandieu

All the information you need:

  • Pigs of Cruzieres – Barbara and Jantou Espérandieu
  • le mas guillaume 07460 Saint-Sauveur-de-Cruzières
  • 06 71 28 32 56
  • [email protected]
  • Facebook : pigsdescruzieres
The Pigs of Cruzières
The Pigs of Cruzières
Barbara and Jantou Espérandieu

-> Interactive map of Short Circuits in Drôme Ardèche

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William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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