Oronce became a breeder in 2010, six years after his first vinification in the heart of La Maison Romane.  Passionate about food and terroirs, it was only natural that he began his breeding with a few Corsican pigs.  He quickly became interested in genetics allowing him to raise pigs that would be as robust as possible.  The goal is to produce a meat with an exceptional fat, quite the opposite of the pink pigs of industrial farms.

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Oronce’s black pigs are raised in open air for a minimum of two years, and sometimes up to four years, and nourished with organically grown food.  This meat is enjoyed in great Burgundy restaurants, including le Comptoir des Tontons, les Caves Madeleine, la Dilettante and le Square (Beaune), l’Hostellerie du Chapeau Rouge** (Dijon), La Rôtisserie du Chambertin* (Gevrey-Chambertin), La Cabotte (Nuits-Saint-Georges) and even Aux Terrasses* (Tournus).

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