In 2014, David turned to the specialization of porc meat and cold cuts. More than a hundreds of pigs are raised in open-air, with healthy and non-treated food. The farm was rewarded twice ( 3rd and 2nd place) at the international agricultural show in 2017 and 2018. Sausages, dry sausages, chorizos and figatellis « home-made » are refined in the farm sausage dryer. Terrine, headcheese, sausage and cooked ham are also produced as the cold cuts speciality of the Étable Montilienne.