We realized early on that if we want to create value for our clients, we must transcend marketing stories, practice truly sustainable agriculture and provide our clients with exquisite, unique products.
Regenerative or sustainable farmers make the following claims:
Economic impact: we produce high quality, exquisite products for a niche market. Clients pay a fair price. The value proposition must be balanced. Clients do not pay for our inefficiencies. Money flows into our community.
Environmental impact: efficient production minimizes waste and we maximize recycled inputs. Local production and sales means les pollution. We detail a agro-environmental plan for manure management.
Animal welfare impact: animals can express their natural behaviors. They have lots of space and live in a fitting environment.
Impact on climate change: more carbon sequestration because of intensively rotated pastures.
Social impact: no hidden costs that have to be carried by society or future generations. Honest relationships with suppliers and employees. Family farm.
Impact on consumer health: more omega-3, more CLAs. No antibiotics. No hormones. No synthetic pesticides. (We use some organic bio-pesticides on our veggies.)
Pork: we recommend Berkshire pork
Pastured Berkshire pork
Most people who taste our Berkshire pork, say that they never knew what pork was supposed to taste like! Tender, juicy and marbled. Raised sustainably from birth to plate.
Pastured Mangalitsa pork
If you want to taste something rare and exquisite try our Mangalitsa pork. Super marbling and 40% fat. Raised sustainably from birth to plate.
Economical pastured pork
If you want cheap pork raised on pasture, this is the pork for you. Half or whole pig only. Coming soon!
Beef: we recommend grass-fed-and-finished
Finishing beef without grain is really hard (especially in winter) because hay contains little energie for growth. We manage somewhat by recycling tonnes of recycled vegetable cuttings, but at a cost.
Economical grass-fed, grain-finished beef (without antibiotics and hormones)
You are not convinced that grass-fed-and-finished is more healthy or more sustainable, but you want high quality beef for a good price...this might be the beef you need. Quarters only. Coming soon!
Pastured lamb: we love it!
The way we do it, pastured lamb is so much leaner and more tender than muttony grass-fed lamb of New-Zealand or the fatty Suffolk crosses that is popular in Québec. But, it is a seasonal proposition.
Eggs and chicken: we recommend Ferme Rose de Vents
Ferme Rose des Vents Chicken
Raised indoors by the Ferme Rose des Vents, but very well done and without antibiotics...
We still have some Bresse chicken(which is very good but very expensive), but we return to a classic pastured chicken this summer.
Raised outdoors in our eggmobile until there is snow on the ground. In winter we need to bring them in. You will taste the difference.
Honey and veggies
Nothing destroys the taste of real honey like pasteurization and ultrafiltration. We do not!
Certified organic vegetable baskets
We are taking a sabbatical in 2020, but plan to be back in 2021.