Livar meets Big Green Egg

If you own a Big Green Egg, then you have brought home a top-quality kamado and no doubt you also want to work with top-quality pork. After all, quality pork means tasty and tender, which, in combination with the Big Green Egg, is the basis for a successful dish. If possible, choose home-grown meat, such as Livar; an abbreviation for meat from the Limburg Monastery pig. This is known for its beautiful fat marbling and old-fashioned delicious taste. The result of a traditional way of keeping pigs with respect for the animal.

Livar meat is meat with a story. In 1999, pig farmer and founder Frans de Rond, together with some fellow farmers, started looking for a way to keep pigs in an animal-friendly way. The goal was to offer the animals a good life with tastier meat as a result. To achieve this goal, the pig farmer sought contact with Father Abbot, head of Lilbosch Abbey in Echt, Limburg. The abbey's monks had been keeping pigs for many years and could use some help in marketing the meat. Keeping pigs the way they did at the abbey was what Frans and his colleagues had in mind. By forming a partnership, the farmers and the monks launched unique pork under the name Livar in 2000!