We are one of the few…

who farm the goldenseal breed. It is characterised by its great adaptability to different environmental conditions and has a high resistance to disease.
This breed is distinguished by its very good meat quality because:

  • its texture is firm and flexible,
  • intramuscular fat content is adequate – 2-3%,
  • marbling of muscle tissue can be observed on it,
  • it is crisp, juicy and tasty, and after thermal processing it does not lose its aroma.

We also offer

Pulawska piglet

Its meat is characterised by its high taste and quality and is particularly suitable for the production of regional meat products

Polish White Hanging Pig

This pig breed is characterised by its high sensitivity to environmental factors and therefore requires good housing and proper nutrition.

University of Life Sciences in Poznań farming partner

We decided that we wanted to offer natural and healthy pigs as they used to be. That is why we have been breeding Złotnicka Pstra pigs for 3 years under the supervision of the Poznań University of Life Sciences.

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We are ecologically certified

We have taken it upon ourselves because our production is divided into a conventional and an organic part. The conventional part is entirely devoted to feed for pigs in eco-quality

Current certificate for 2022-2024 available in the attachments section

Only healthy food

We make every effort to be able to feed our animals with good and healthy food, which is why our production does not focus only on pig breeding, but also on growing plants to ensure the best quality of our products.

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AND HERE'S A TIP ON HOW TO COOK OUR PIG

So the first thing we should do is cure the pig a few days before roasting.
You need to gently cut the skin into a grid on the top, then rub half a kilo of pickling salt with
pepper and herbs. Then prepare the brine: for half a litre of water, add
30g of common salt and 30g of pickling salt. Inject the solution thus prepared evenly into
pig meat with a syringe and needle. Place the pig in a bag in the fridge to await roasting.

The next step will be to suspend the animal over the embers themselves.
After about 3 hours of turning the pig from side to side from time to time.
you could already cut the first layers with a delicious,
crispy crust. As it roasted, we reached with the slicing
to more and more areas of the meat, which you can clearly
The neck, bacon or ham tastes completely different.
After almost 10 hours of roasting, the remains of the carcass
were taken off the spit and stripped of all remaining meat.