For more than a year, the INRAE organic pig experimental facility, #porganic, has been operating in Rouillé, France (Vienne-86). This study presents the technical and management choices made and some initial results. The farm has 48 farrow-to-finish sows and complies with organic-production specifications. All animals are raised on large straw-filled beds and have access to small courtyards. The sows are kept in four batches, spaced six weeks apart, which provide ca. 120 piglets at weaning for fattening experiments (four boxes of 30). The multiple of three weeks facilitates reintegration of females in case they failure to reproduce. The age at weaning is 49 days, which yields a high piglet weight and favourable digestive maturity, which decreases health problems post-weaning. Pregnant sows are reared in a dynamic group. Suckling sows join the group of pregnant sows at weaning time. The low stress caused favours a rapid return to oestrus. Male piglets are not castrated which increases performance during fattening. The mean number of pigs sold per sow per year is 21.2. The mean weight at weaning is 14.7 ± 3.7 kg. The low post-weaning mortality (0.83%) confirms good adaptation of piglets after this late weaning. The sows came back in heat quickly (ISO of 4.8 days), and 91.7% were mated after the first service. The percentage of odorous males detected at the slaughterhouse is 1.6%.