This is what we stand for
Livar, since 1999
It has been quite some time now since five pig farmers from Limburg put their heads together. They kept pigs like any other pig farmer, but were not satisfied with their work and life. In the 1990s, the motto was "the leaner the meat, the higher the yield". Taste was no longer a priority. Small pig farms turned into farms with mega-stalls and mass production. For many farmers, this seemed the only way to survive. However, this was not the case for these Limburg farmers. They wanted to return to the core: quality meat brimming with flavour.
A real eye opener
Get inspired, just as we did at the time
A new start
The new pig breeds were kept according to a monastic vision of life on the monastery farm of Lilbosch Abbey, where animal welfare is paramount. The friars' austere way of life with respect for people, animals and the environment perfectly matched Livar's vision. All ingredients were present to develop the best quality and taste.
The growth to success
Livar pork became a household word and soon the accommodation at the monastery became too small. Other farms were sought where the pigs could live under the same conditions as on the monastery farm. There are now several farms where Livar pigs are kept. Since 2009, Livar has had its own butcher shop where the pigs are processed into the finest products. Ever since its origins, Livar meat has been loved by the better restaurants and butchers, after which it carefully reaches the end consumer: a true lover of good and tasty pork.
At the helm of Livar
Of the five Limburg pig farmers who left for Spain at the time to pursue their dream, only Frans de Rond is still involved with Livar.
Meanwhile, Abbey Lilbosch, Frank de Rond, Jos Tobben, Rik Verheijen and Merel Postma (from left to right) are Livar shareholders.
