Organic pork loin steak 

THE SPECIAL FLAVOUR

YOU CAN TASTE THE SKILL IMMEDIATELY

Good ingredients are one thing, masterful processing is quite another. In the case of excellent sausage, both complement each other. This shows what a butcher can really do. Here, inventiveness and a wealth of experience come together in the top league. 

Time and again, we are inspired by the wide world, try out new creations and put our products to the test. With a critical mind, sharp tongue and constructive spirit. The result: around 350 delicacies that deserve their name.

Breed & Haltung

The regional breed is a three-breed cross of stable Edelschwein, robust Duroc and vital Pietrain. These pigs cope very relaxedly with the harsh climate of the lowlands. They like to move around outdoors and structure their habitat in extensive plots: here they wallow, there they sleep. The sows can retreat into small shelters with their piglets. There are additional stables to protect against threats.

Shelters from infections

African swine fever (ASF) is one such danger. It spreads in the wild – even through ticks – is extremely contagious and deadly. In order to protect the pigs during such epidemics, extensive outdoor farming sometimes has to be dispensed with for a certain period of time. The animals are still given plenty of space and can still get fresh air – at any time, but in controlled areas. Responsibility must be taken.

Slaughter

After the final fattening with apple pomace – the press residues from the production of apple juice – the Havelland organic apple pig is slaughtered at the age of seven to nine months and a weight of around 130 kilograms.

Biomanufaktur Havelland GmbH
Havelring 17, 16727 Velten

Organic inspection body no.: DE-ÖKO-039
Organic control number: DE-BB-039-5312-OBOD