Livar, the Limburgian monastery pig

Who's behind it

Livar began in 1999 when five Limburgian pig farmers joined forces with Lilbosch Abbey in Echt. The inspiration came from Spain, where they saw in the nineties how you could raise pigs more slowly and with more space. The Trappist abbey, with its tradition of simplicity and care for the environment, gave the initiative a home and a name. Today, monastery pigs run on multiple Limburgian farms, including on the abbey's own grounds.

Since 2009, Livar has had its own slaughterhouse close to the farms. That keeps the chain short and the meat traceable, from barn to cut piece.

Time and genetics

A Livar pig is a cross of robust breeds, selected for resilience. The animal gets eight to ten months, while a standard meat pig needs about six, and goes to slaughter at around 140 kilos. In those extra months it lays down fat right into the muscle. The meat is marbled, dark in colour and firm in structure.

Livar holds three stars from Beter Leven, the highest category. The pigs have straw, choose between inside and outside, and root and wallow in Limburg soil. A fattening pig has at least 1.3 square metres inside and one square metre outside. The feed is regional grain, often home-grown.

In the kitchen, the meat holds its moisture. Low shrinkage gives you more yield per kilo, and the meat stays juicy through long cooking.

In your kitchen

Name the pig on the menu: from Echt, three stars Beter Leven and a slaughter age of eight to ten months.

The procureur and the belly are made for long, slow cooking. The ribeye and loin are there for quick work. To serve it all year, add the sjink, coppa and salami, so one producer fills both your main course and your snack board.