Organic meatsOrganic meats

All of our beef comes from our own farm, supplemented by produce from a select few local organic farms. This ensures full traceability from farm to fork. Our beef and pork are slaughtered in a local abattoir and hung for a minimum of 2 weeks, and more often 3 weeks. Our beef is fed on clover grass and organic corn from our own farm.

We do not use any hormones and antibiotics are only used in medical emergencies. The quality of our beef can only be judged by its taste and aroma. Our ground meat is sourced from the highest quality lean meat.

Our corned beef and seasoned beef are produced by drying selected premium cuts, such as the eye of the leg and silverside. The drying process means that there is no added water or phosphates in our products. Only a small amount of sodium nitrite (less than 50mg/kg) is added to the curing mix.

Our pork is sourced from selected local organic farms, again ensuring full traceability. The lamb is slaughtered and hung for 1 week in our local abattoir. All our lambs are fed clover grass and we use no grain to fatten the lambs.

We source our pork from a select few organic pork producers and hand dry the pork ourselves for our organic bacon.

Organic pork and bacon will be slightly fattier than conventional ‘factory’ pork or bacon, but the difference in taste is incomparable. Our pigs are also slaughtered in a local abattoir (O’Gorman Meats, Castledermot, Co. Kildare).

We make our own sausages which are almost 90% premium beef and pork. We dry dry our bacon and ham which means there is no added water, unlike a lot of bacon and most hams on the shelves.

Our organic chickens come from our own farm, located in the beautiful and healthy Roztocze Park region.

We deliver our organic meat throughout Poland and many countries in Europe.