We love Livar

Did you know you don’t have to cross the border to find great pork? Livar, the Limburg Monastery Pig, proves it. It all started in 1999 at Lilbosch Abbey in Echt, where pigs are raised with respect for people, animals and the environment.

The breed isn’t raised with the idea that pork should be as lean as possible. A little fat is welcome. In fact, that’s exactly what we want. Because fat carries flavor. And you can taste it.

Their diet plays a big part in that too. The pigs eat barley, rye and wheat grown in Limburg, cultivated on the abbey’s own land. Production is small-scale as well: around 200 Livar pigs per week, compared to roughly 300,000 pigs across the Netherlands. Small numbers, to say the least. And that’s exactly the point.

An ode to Livar deserves a celebration. That’s why we’re offering volume discounts all week: the more Livar pork you add to your cart, the more you save. Spend €100 and you’ll get €10 off. At €200, that becomes €25, and at €300, you’ll save €50. More Livar, more savings. Simple, right? Time to stock up that freezer!

Three-star Beter Leven: you see it on packaging, but what does it actually mean? The short answer: it’s the highest level of the certification from the Dutch Society for the Protection of Animals. The pigs have the most space, have access to the outdoors and live on straw. And with Livar, that doesn’t apply to just one farm, but to the entire chain. Something to be proud of!

What do three Beter Leven stars mean for a pig?

Let’s get specific, because numbers say more than pretty words. These are the requirements set by the Dutch Society for the Protection of Animals for three-star certification:

• More space. A pig raised for meat has 1.3 m² of space. In conventional pig farming, that’s 0.8 m².
• Access to the outdoors. The pigs have access to an outdoor run, and pregnant sows are allowed to go out into the pasture.
• More time with their mother. Piglets stay with the sow for an average of 42 days, and no piglet is separated before 39 days. That’s almost twice as long as in conventional farming.
• Tails stay intact. Tail docking is prohibited. Straw or hay gives the pigs something to do, helping prevent boredom and tail biting.
• Sows can move freely in the farrowing pen. Sows are allowed to move around freely after just three days, with 7.5 m² of space.

With Livar, it applies to the entire chain

Since 2016, Livar’s entire production chain has been certified with three-star Beter Leven. According to Livar, it’s the highest certification possible when it comes to animal welfare. That means no exceptions and no half measures.

But what does that actually look like in practice? Throughout the day, the pigs can choose whether they want to lie on the straw indoors or head outside. They drink fresh running water and eat grains grown in Limburg. A calm way of life, and one that fits the monastery pig perfectly.

Livar sausages from our own sausage kitchen

Why Livar is so special

Livar pigs are a cross between several older, robust pig breeds, with Duroc being the best-known name among them. These aren’t breeds that have been selectively bred to grow as quickly and as lean as possible, as is often the case in conventional pig farming. Quite the opposite: these breeds were chosen because they naturally develop more fat, which means more flavor. That takes patience when raising them, and that patience is exactly what they get.

You can see that patience in their age, too. A conventional pig goes to the butcher at around six months, simply because that’s the fastest and most cost-effective way to raise it. A Livar pig grows much more slowly and isn’t slaughtered until almost a year old, making it nearly twice as old. And that’s no coincidence: the older the pig, the more time it has to develop intramuscular fat. That’s the fine fat between the muscle fibers, also known as marbling. It’s exactly what makes the difference between tender and dry, between flavor and, well, not much at all.

That’s also why we’re so happy to see that layer of fat at The Butchery. It’s not a careless trim by the butcher. It’s proof that this pig has been given the time to become exactly what it’s meant to be. Fat carries flavor. And that’s precisely why Livar tastes so different from an ordinary piece of pork.

Recipes with Livar

Even the King and Queen were impressed

As if the awards and three-star certification weren’t proof enough: on May 19, Livar received a royal visit. King Willem-Alexander and Queen Máxima visited Lilbosch Abbey and the Livar monastery farm during their regional visit to Central Limburg, getting a behind-the-scenes look at the breed we’ve grown so fond of.

This wasn’t a quick photo opportunity, but a genuine conversation. In a relaxed setting, the royal couple heard the full story: from sustainable pig farming and distinctive quality to Livar’s roots in the region. Less obvious topics were discussed too, including legislation and regulations and the use of antibiotics. And, of course, the history of Livar itself, as well as the special partnership with the monks of Lilbosch Abbey that has been part of the story since 1999.

The best moment? It may well have been when Queen Máxima took plenty of time during the tour to pet a curious piglet. Spontaneous, completely unplanned, and exactly the kind of moment that shows this isn’t just a show for the cameras.