The happiest pigs in Switzerland?
Chasseron pigs, introduced by Bianchi: Farmer Karlen feeds them bread, cheese – and even chocolate!
An insider tip among connoisseurs. Mount Chasseron, at 1608 meters, is well-known among hikers in the Vaud Jura. Chasseron pigs, however, are still more of an insider tip for connoisseurs. This regional specialty, distributed by Bianchi Comestible, is appearing on more and more menus in good Swiss restaurants. And there are good reasons for this, as a visit to the breeder shows.
Pigs are sociable animals. In Vuiteboeuf (VD), at the foot of Chasseron, Romain Karlen has been raising 1500 of these pigs for a year. They are animals of the Duroc and Premo breeds and related lines. The farmer cares for them to the best of his ability. The animals visibly live happily, in groups of about twenty peers, in clean and comfortable pens with indoor and freely accessible outdoor areas. „We try to stress them as little as possible,“ explains the breeder.
Hay for the Chasseron pigs is grown on 25 hectares of land.
Hay for the Chasseron pigs is grown on 25 hectares of land.
Underfloor heating included. A few examples of the animals‘ stress-free life? They are never separated from their companions, staying in the same pen their entire lives. These pens are even equipped with underfloor heating! The enclosures are thoroughly cleaned every morning, and the pigs receive self-produced hay from the farm’s 25 hectares. In hot weather, a mister provides pleasant cooling. The young breeder even goes so far as to supplement his animals‘ feed with probiotics, i.e., gut flora bacteria, to support their digestion. „It costs more, but they feel better for it,“ says the pig breeder.
The breeder and his happy pigs.
The breeder and his happy pigs.
The pigs are playful and curious towards visitors.
The pigs are playful and curious towards visitors.
„Milk soup“ for the animals. Romain Karlen is particularly proud of how he feeds the animals. The feed is indeed the unique selling point of the Chasseron pigs: He prepares „soup“ for them, which is distributed four times a day. The ingredients? Instead of the usual grain meal from industrial rapeseed or soy, the breeder relies on „real“ products. Main components are bread (including hardened Zopf!), whey, supplemented with cheese scraps, pizza dough – or even chocolate, depending on the season and the animals‘ needs! Pigs fed with chocolate: That probably only exists in Switzerland.
Unsold bread is used as „soup“ for Romain Karlen’s pigs.
Unsold bread is used as „soup“ for Romain Karlen’s pigs.
The pigs receive Zopf & chocolate that did not pass quality control.
The pigs receive Zopf & chocolate that did not pass quality control.
Zero Waste. Critics might remark that this is waste. But by no means, this feeding based on „by-products“ is actually a clever way to utilize food that would otherwise be destroyed: The bread comes from retail surpluses. Romain Karlen processes about one ton of it daily. The whey comes from the dairy industry, the chocolate from production lines that did not meet certain quality criteria. „We produce an enormous amount of waste in food production in Switzerland – it makes sense to utilize it. And this feed is tastier and better for the animals,“ says Romain Karlen. Is it any wonder that his pigs gain almost a kilogram daily? The breeder’s effort, however, is considerable. With the support of nutritionists, he adjusts all the ingredients of his soup three times a week on the computer to provide the animals with all the nutrients they need for healthy growth – proteins, fats, fiber. The young farmer says he could make his life easier and feed them grain: „But buying rapeseed or soy from Brazil – that’s not for me.“
The Western Swiss Bianchi team visiting the breeder: Alexandre Sergeat, Romain Karlen, Nico Leininger & Massimo Trazza (from left).
The Western Swiss Bianchi team visiting the breeder: Alexandre Sergeat, Romain Karlen, Nico Leininger & Massimo Trazza (from left).
With Naturaplan label! With its specifications, Romain Karlen’s farm positions itself in the top segment of efficient but quality-oriented animal husbandry – including certifications like IP Suisse and Naturafarm. The regionality and accessible premium quality caught the attention of Nico Leininger, Bianchi’s Director for Western Switzerland: „We want to supply hosts and communal catering with pork and poultry from local producers,“ he explains. „The advantage for chefs working with Bianchi: They easily get high-quality products that are well-received by guests.“
16-point chef Philippe Deslarzes is convinced by the Chasseron pig.
16-point chef Philippe Deslarzes is convinced by the Chasseron pig.
His pork chop Nordic style, simply served with mustard seed pickles.
His pork chop Nordic style, simply served with mustard seed pickles.
Even star chefs are impressed. Philippe Deslarzes from the 16-point restaurant Njørden in Aubonne VD can be mentioned as an example. In the bistro, which also belongs to the restaurant, the Swiss-Swedish chef has put Chasseron pork on the menu – with a distinctly Nordic twist: Chops cooked at low temperature are served with pickled mustard seeds. „My main product here, of course, remains fish, but I love this pork,“ says the star chef. He reminds us that „pork is the most consumed meat in Sweden.“ As a loyal Bianchi customer for seafood and fish, Philippe Deslarzes tried Chasseron pork out of pure curiosity and has not regretted it: „An excellent product, with an excellent price-performance ratio, I don’t need foreign goods for that.“