They both seem to be very lucky, André, the farmer from Pagolle and his pigs. They both stroll around in the woods around the little village. And even though their life ends on the plates of food connoisseurs - the pigs seem to be happy. Species-appropriate animal husbandry is the key-word. What André would call 'normal'. He lets his pigs run free.
|Sprout of Kintoas in the woods|
|Ready for the oven: Kintoa suckling pig roast|
The main problem: Marketing
In some way, Kintoa meat is quite popular. In London for example, you'll find ham and sausages out of Kintoa at really impressing prizes. Top chefs use Kintoa in their menues, presenting it in a luxury way. With appropriate prices. But this is far away from the receipts André gets for his pigs. The day-to-day business is a problem for him. In supermarkets around you don't find his meat - for the average customer its just too greasy and/or too expensive. Even in France, consumers more and more first look on the price of groceries. And the choice between Kintoa and cheap danish or german turbo-pigs is always decided from the point of economics. But André found a way out of this unwinable fight. He is delivering schools and kindergartens with his goods. Which also wasn't that simple, when you keep in mind the pan-european tender regulations.
|A real artisan farmer: André Eyheramendy (right)|
But artisans - and farmers as well - sometimes are quite clever. I don't tell you the trick - ask André, when you get to see him. And this could happen very easily. Guests are always welcome on his farm - as long as they apply their visit. Then you also can receive a traditional plate with all the goods the kintoa pig offers. Ham, sausages, roast, chops. A real insiders' tip, I can assure you.