livar
Livar Pork is really different from any other pork. Five distinguished pig farmers from Limburg decided in 1999 that they no longer wanted to work on the system of pork meat to be delivered in a way that both the pigs and the farmers were not very happy. Where as the regular pork is produced as lean and neutrally tasting as possible they wanted to produce pork with a good life for the animal and a real rich taste for consumers. Inspiration they they found at pig farmers in Spain where fine breeds get a lots of space and are fed so that the meat offers real taste.
That's exactly what these farmers have managed to achieve. The crossing of beautiful and original pig breeds created a pig with more intramuscular fat and especially a better and fuller flavor. The grains used for feeding Livar Pigs come from the region and thus reduce the number 'food miles' needed for the production of this artisan meats.
Livar is really a product from Limburg region. Small-scale farmers are only allowed to join when they meet the strict standards that Livar drafted. The Abbot of the Abbey in Lilbosch oversees compliance with the Livar conditions and especially the person behind the Livar farmer. A Livar farmer should cares for animal welfare and true craftsmenship.
Livar pigs scurry off in a run. They have unlimited food and water available which brings the welfare of the animals to a high level. Inside they have more space and a large bed of straw.
The meat of the Livar Pig is more mature than you are used to. More intramuscular fat and a rich red color that reveals the presence of real taste. During preparation, you will notice the difference; Livar meat hardly loses weight where ordinary pork easily loses a quarter of weight and completely shrinks.
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