La Singlarie
Place of the wild boar
La Singlarie produce
Beef
Our farm operates on principles that our animals live their lives as close to their natural state as possible. Their well being is our utmost priority. Our cattle are at liberty to graze our pasture which is free of any insecticide or chemical fertiliser. They are rarely confined indoors and during winter they still have access to fields for grazing. They are given only the hay that we harvest during June/July each year and an organic cereal mix (certified "AB" by Qualitie France) that we mill to a course flour at the farm.
La Singlarie organic beef is taken from our steers or "bœuf" that are at least 3 years old at slaughter and will have been fattened for approximately 3 months using the cereal mix. The carcasses are hung for 3 weeks before being butchered to produce well flavoured and tender cuts. Our butchery follows the French method to produce a larger range of cuts than with traditional UK butchery. The following table helps make the translation between the two methods. A selection from these cuts will be included within each pack (please note that filet steak is only included in the 10 kilo packs).
|
French cut |
UK equivalent |
Cooking tips |
|
Aiguillette |
Cut from the rump area |
Good for cooking on a griddle |
|
Basse cote |
Similar to entrecote from lower in the carcass |
Quick fry for slices, chunkier cuts are good for stewing |
|
Bavette |
Cut from the flank |
Good for cooking on a griddle |
|
Bourguignon |
Braising steak/rump |
For slow cooking e.g. casseroles/stews |
|
Collier |
Neck and clod |
For slow cooking e.g. casseroles/stews |
|
Daube |
Skirt |
For slow cooking e.g. casseroles/stews |
|
Entrecote |
Fore rib or rib- |
Mostly tender – benefits from trimming for cooking on a griddle, also good in pasties/pies and casseroles |
|
Faux Filet |
Sirloin |
Prime steak for cooking on a griddle |
|
Filet |
Filet |
Prime steak for cooking on a griddle or oven based recipes (e.g. encroute) |
|
Pot au feu |
Fore quarter flank (usually with a rib bone) and leg (without bone) |
Slow cooking in one piece |
|
Romstek |
Rump Steak |
Prime steak for cooking on a griddle |
|
Roti |
Roasting joint |
|
|
Steak noix |
Cut from lower portions of the sirloin and upper of flank |
Good for cooking on a griddle |
|
Steak sous noix |
Cut just below noix |
Good for cooking on a griddle – has a tender and slightly less tender portion |
Pork
Our pigs are kept out doors in large enclosures with plenty of shelter available when they need it. They are fed a variety of vegetation that we collect from around the farm in the growing seasons, beets and mangles that we grow for them and the same cereal mix, certified "AB" that we give to the cattle. Our pig herd consists of crossed animals with the main genetic strain being that of black Gascon pigs, the oldest known breed in France, originating from the foot of the Pyrenees.
They are slow growing, taking between 12 and 18 months to be ready for slaughter. Naturally inquisitive our herd spend their days rooting in their enclosures and woods for roots, grubs and other delicacies, or snoozing, often in a single pile of 8 or 9 animals. They are highly social and need the company of others to be content. We adopt the same standards of care and welfare as we give our cattle, providing them with a natural stress free environment in which to live their lives.
The pork has a terrific flavour not available from intensively raised, fast growing animals. It is available in mixed packs which usually contain:
Shoulder/leg roasting joints with crackling left on, diced pork for casseroles, pork cutlets/chops, belly (if specifically requested), minced pork and English style sausages. We also make traditional back bacon.
Chicken & other fowl
Our birds are free range and fed the same cereal mix as our cattle and pigs -
Prices and availability
|
Produce |
Price € HT |
Availability |
|
Beef
|
5 Kilo mixed pack - 10 Kilo mixed pack and above - |
Next consignment Spring 2012 |
|
Pork |
Mixed pack of pork cuts 7,90 € per kilo |
Available each month
|
|
UK Style sausages 9,90 € per kilo | ||
|
Back bacon 12,90 € per kilo | ||
|
Chicken |
6,80 € per Kilo |
Spring 2012 |
|
Eggs |
1,75 € for six |
Daily |
To order please contact us:
Ali & Jamie Stickler
Tel: 05 65 65 75 53
Email: biologique@lasinglarie.fr
La Singlarie
12270 Najac
Copyright La Singlarie 2012
