PIG PRODUCTION

We source our pork from our pig-rearing farm. We offer a variety of fine cuts from all parts of the pig.

 – Our primary cut of pork is the shoulder. Due to common exercise by the animal, this part tempers the meat into tender and tough meat in equal measure. It is a perfect choice for any roast that requires slow cooking. The same case applies to shoulder-made stew. 

 – We also offer the loin which is one of the tenderer parts of our pork. Physically, this is a flat chop from the upper flank of the pig. It is available in multiple cuts including tiny bits of steak, huge slabs, and ground meat. The slabs do a perfect job for preparing stuffed meat with the bones removed. We also have the chump chop from the other parts of the pig’s flank. It occupies the region around the hip and is available with the bone or without.

 – Our pork cut is never complete without the fillet, another word for the tenderloin. It is the meat that is caught between the ribcage and the muscles protecting the internal organs. It works best in marinated or fried form. Its opposite is the rib chop, which comes in the form of whole meat that is entrapped in ribs. It makes for a good barbeque over a slow grill.

 – Our pork also comes in the form of legs, organs, and skin. If going for the leg, then you are in for a feast with lean meat with surprisingly low fat. The opposite is the organs and belly cross-sections that feature liver and kidney racks. We provide the whole belly cut with its consistent, tender, fatty but aromatic meat.

 POULTRY PRODUCTION

We offer a variety of chicken products from farm which includes;

 – Kienyeji (free range) Chicken Meat 

 – Broiler Chicken Meat

 – Hybrid Chicken Meat

 – Chicken Eggs