We are a family of farmers located in the French Riviera, and for the past 11 years, we have raised free range pigs. We have had the honor of serving distinguished chefs and tables (Alain Ducasse, Arnaud Tabarec, Château de Berne…) and we are very proud to be part of the French gastronomy.

Initially founded by Isabelle, who managed this activity while raising her four children, it is now our 25-year-old son Corentin, who wishes to take over the family farm. But this future is threatened by the growing risks of forest fires in the area. Two years ago, dozens of acres have simply vanishing only 1 mile away from our farm; all of our animals had to be urgently evacuated. This dangerous situation is no longer sustainable.

In order to keep the farm running, we are forced to carry out emergency material, to comply with the evolving rules of protection against forest fires. Without this, we will not be able to install a breeding tunnel, which is necessary to shelter the piglets, and protect them against predators and risky weather.

Two 2800-cubic-feet tanks are required, representing an investment of a bit more than $38,000 (€34,000). This amount, which is simply enormous for a family-owned farm, is not financially bearable for our son Corentin, and would mean the end of our farm.

For several years, numerous fellow Americans have visited us, and have tasted our high-quality products, here at the farm. Today, our entire way of working is threatened. This is why we are turning onto you, and asking for your help, in order to salvage this know-how and this legacy.