Pierre Matayron
At this farm, two breeds reign supreme: Gascon black pigs and Gascon cattle. Based in Lasserade, in the Gers region, the farmer meticulously follows traditional farming principles throughout the production and butchering process. When giving birth, each sow has her own private shelter where she can welcome her piglets. The piglets can then roam freely across the estate as they grow. The result is high-quality meat that is sometimes melt-in-the-mouth (fresh Gascon black pork sausages), sometimes lean (dry-cured pork loin), but always delicious.
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