Jamaican beef stew
By Paloma Fecker
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This hearty Jamaican beef stew promises spicy fire and comfort – perfect for colder days!
By Paloma Fecker
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Gravy – the ultimate touch of every roasted meat and poultry dining party
By Farmy
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Gravy has been known to our ancestors at least as early as the 14th century when it first appeared in the famous English cookbook of the time, “The Forme of Cury”.
Schäufele – a unique treat from Southern Germany
By Farmy
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Schäufele is a popular choice of meal for Christmas in Germany and parts of Switzerland, comforting and filling while also festive and authentic.
BIOLogisch: the sustainable organic butchery
By Pearl Nebah
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They are characterised by genuine butchery: in 2023, our producer BIOLogisch celebrates its 80th anniversary. It goes without saying that a lot has changed since the company was acquired in 1943 – but at its core, the promise has remained the same: animal welfare, respect, health and sustainability. Daniel Naumann, head of BIOLogisch, gave us a tour of the family business and introduced us to one of their suppliers, Wendelinhof.
Happy Foie: the delicious and ethical twist on foie gras
By Farmy
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In the world of gastronomy, foie gras has long been celebrated as a culinary treasure, gracing the tables of fine dining establishments. However, the traditional methods of production, involving force-feeding, have raised ethical concerns among conscious consumers.
Our producer Happy Foie has emerged as a beacon of compassion and innovation, redefining foie gras production and elevating the dining experience to new heights. In this article, we’ll delve into how Happy Foie is revolutionising foie gras production by prioritising ethical practices and explore the unique experience it offers.
Sausages – a glimpse of a country’s culture and heritage
By Farmy
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The word sausage originates from the Latin “salsika”, which means “salted”, where salting is the most basic method of preserving perishable goods.