Sometime last year, I got to visit an organic farm in Laguna where I learned a lot about the health benefits of eating organic produce and livestock. These days, with more and more people getting sick from new diseases coming out, studies are finding out that the chemicals sprayed on vegetables as well as the antibiotics given to animals may be the culprits that cause illnesses. This is the reason why, as much as possible, I support organic farming and try to buy ingredients that won't put my family's health at risk.
Last weekend, I got to meet the owners of Pamora Farm, Inc. a Filipino-European joint venture that operates a free-range chicken farm in Barangay Garreta, Pidigan, Abra. Pamora came from the surnames of husband and wife Gerard PApillon and Tina MORAdos.
Pamora Farm started raising free-range chickens in March 2000. Free-rang farming is a method where livestock are allowed to roam freely to allow them to live at their instinctual behavior in a reasonably natural way. Unlike in commercial broiler productions, free-range chickens are not cooped up in cages and are not forced to grow abnormally fast in just about 4 to 5 weeks (28-35 days).
We were told that Pamora chickens, which come from a colored breed from France, are grown at a minimum of 70 days to ensure that customers get optimum natural chicken taste, firmer meat quality, and much healthier poultry meat with less fat content.
Aside from free-range chicken farming for meat and eggs production, the farm is also home to organic fruits and vegetables for the owners' consumption and for their guests who stay in the farm. Pamora uses natural fertilizer from earthworm dung (vermin-culture) and composts from degradable farm wastes such as chicken manure. As a result, Pamora is able to produce fruitful and high quality crops. In addition, Pamora is involved in reforestation projects and plants high quality wood trees like Narra and Mahogany within the farm premises.
During our lunch at Brasserie Cicou in Greenhills, we got to sample the various Pamora pates that were created by Mr. Papillon using old-fashioned recipes from his grandmother. These traditional French home-made pates uses various parts of the free-range chicken (liver, gizzard, meat) blended with herbs, black pepper, and sea salt, into a paste and sterilized in glass jars. It was hard to choose among the six variants as they are all very tasty!
Lunch's main course was a crispy roasted coquette with rosemary, garlic, and mashed potato. For dessert, we had a trio of creme brûlée in vanilla, chocolate, and green tea flavors. The creaminess and lip-smacking tastes must be because of the Pamora eggs used in making them!
Give Pamora chicken, eggs, and pate products a try! They are available at Santis delicatessen, Terry Selections, Rustan's Supermarket, Shopwise, Metro Market! Market!, RFI Farm Outlet (Holy Spirit QC), Joji Berry (Crossroad 77 Mother Ignacia, QC), NCCC-Davao, Champetre restaurant (BGC), Brasserie Cicou (Greenhills), Resorts World Manila, Illustrado Restaurant (Intramuros), El Nido Resorts, Amanpulo, Saturday Market, Ayala Alabang Village, and Golden Acres Farm, Inc. (distributor).
For more information, please log on to www.pamorafarm.com or call (02) 759.2578 and 506.1082, or 0917.5375639 and 0917.5917391.
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