Ktima Vavouraki rear their own free-range, organic pigs on Crete. They follow traditional Cretan recipes to make their sausages, which are smoked using olive wood and Cretan herbs such as sage, marjoram and thyme, along with stamnagathi, a leafy wild green that grows mainly in Crete and is considered to be one of the Cretans’ secrets for well-being and longevity. Vavourakis farm is located in the mountainous region of Lampini, in Rethymno Crete, away from human settlements. The untouched landscape, with its low, bushy vegetation is ideal for organic stock raising. In the 170 acres of the farm there are rocky areas, left in wilderness, and small plateaus. The pigs, grouped according to their age, live in the open. Little, movable huts are used for shelter. The pigs are free to move, to graze, dig, and do whatever keeps them happy. The animals diet is supplemented by certified, organic products: grain, fruits and vegetables, and Greek herbs, such as oregano, are used as a means of protection against diseases.