Königsberger Grazing Pigs
Freedom without limits Borders
The Grüner Kreis association manages three organic farms in the Bucklige Welt and dedicates itself to the breeding and preservation of old breeds of livestock. In addition to Tauernschecken goats, Aubrac cattle, Sulmtaler and Altsteirer chickens, the representatives of two original pig breeds cavort on 80 hectares of forest and meadow areas: the Porc Gascon and the Mangalitza pig. Both breeds are completely unsuitable for intensive husbandry. The animals live outdoors all year round and only spend the night in spacious free-range stalls.
The Porc Noir Gascon is an ancient breed of pigs from the Pyrenees, which outside of its French homeland can only be found on our farms. In a spacious forest enclosure, our pigs sometimes look for their own food and deliver meat with an incomparable aroma.
Porc Gascon
The existence of Porc Gascon has been documented for more than two millennia. The ancient historian Strabo praised the qualities of the black pigs from Gaul. With the industrialization of agriculture, this old cultural breed from the French Pyrenees was almost on the verge of extinction. Today the Porc Gascon has once again advanced to become a sought-after quality product even in the starred gastronomy.
Mangalitza Wool Pig
The Mangalitza pig is also one of the old pig breeds and was still a popular breeding pig at the end of the 19th century. However, the change in eating habits led to a dramatic reduction in the Mangalitza population. In the meantime, the woolly pig is enjoying great popularity in top gastronomy and quality-conscious consumers as far as America and Japan.
Buy organic meat from our grazing pigs
BOrganic meat directly from the producer
Let us know what you would like to order and collect your meat directly from us or from one of our partners. Take a look at our range, we would be happy to advise you personally.
Pork luck makes good bacon
Our animals live in a species-appropriate way in the family and feed next to everything edible, that in the forest and on the pasture is found exclusively from local organic grain. For health and ecological reasons, we do not use intensive feed, which is common practice in conventional pig fattening. A lot of exercise and natural feed allow the pigs to grow up slowly, but they favor the quality of the meat and bacon. Studies show that the meat from pasture-raised pigs is characterized by more valuable fatty acids, a more favorable n6 / n3 ratio and less cholesterol.
Even pork should mature
Grazing pigs are two to three times older than animals from conventional husbandry. The high level of activity results in stronger muscles and the characteristic dark color of the meat. In order to achieve the optimal enjoyment value, the meat of grazing pigs should be matured longer. We ripen the cuts at temperatures between 0 ° and 2 ° C for 9 days in a vacuum. This gives the meat its tenderness, aroma and taste.