Our Animals
Diversification on the farm
Discover our animals
On our farm, we follow the principles of regenerative agriculture. The starting point is the soil: the focus is on the humus layer and water retention, so that periods of drought can be better withstood. The animals, especially the cows, are grazed using "mob grazing," a method of frequent rotational grazing to prevent overgrazing and strengthen the humus layer.
Regenerative agriculture
53 Rainbow chickens
7 Black Angus cows
29 Poitevine dairy goats
free range Pigs expected in 2025
By using different types of grazers, we help prevent diseases among the animals, and the cows, goats, and chickens all have their own food preferences. For example, goats particularly enjoy sorrel, nettles, and bramble leaves. Animal welfare is a priority: we raise them as they are meant to be — in herds and, as much as possible, grazing in the fields. This grazing helps maintain pastures rich in herbs and flowers. The fields are fertilized only with solid manure from our own animals.
The different animals
We are fully committed to planting orchards and food forests. On the hilly pastures, we use “swales”: shallow ditches that collect rainwater and help trees and shrubs survive extended periods of drought.
Agroforestry
In a well-enclosed area of the farm, these beautiful black pigs roam and root around freely. Pigs deserve just as much care and attention to enjoy a good life until they go to the butcher. Our pigs are fed as much as possible with leftover streams, such as the whey from cheese-making.
Free-range Black Pigs
We started with a small herd of Black Angus cows, all either with a calf or pregnant. The Black Angus, also known as Aberdeen Angus, is originally an Irish breed known for its outstanding meat quality — marbled with fine lines of fat. Fat has the unique ability to retain flavor. The Black Angus, which can also be dark brown, is a calm and naturally hornless breed.
Black Angus Cows
The Poitevine goat is a large, robust, dark brown goat with fine white markings and prominent horns. This breed is a rare French dairy goat, also notable for its high casein content — the key protein for cheese-making. The goats spend as much time as possible outdoors, ideally every day, all year round. They graze not only in herb-rich meadows but also among various shrubs and thickets. In spring, the goats give birth and nurse their kids themselves — a task they take very seriously. The remaining milk is used to make the most delicious cheese!
Poitevine melkgeiten
Our animals
Photo taken by Joel Estrade
Meat chickens are bought as day-old chicks, and once they are strong enough and fully feathered, they are moved to a mobile pen in the pasture to satisfy their natural scratching behavior as much as possible. Since meat chickens are not very fast, they stay in the pen to protect them from birds of prey. They are not force-fattened, but grow more slowly and naturally — resulting in tastier chicken meat.
Meat Chickens
Our free-range chickens lay the most beautiful colored eggs — and they’re absolutely delicious too! They live in large flocks out in the pasture, protected by electric netting from predators such as foxes. They have mobile, well-ventilated coops where they sleep safely at night. Every year, a large number of chicks are raised to keep egg production steady. Young roosters are raised and eventually used for meat.
Free-range Chickens & Rainbow Eggs
