We have launched the production of high-quality domestic poultry of controlled origin, the so-called Farm-raised poultry or Free-range poultry. This product line is characterized by high quality meat obtained through adapted, lower-intensity nutrition and longer breeding duration.
Our story about farm farming sounds very simple because it is. By putting effort and care into the nutrition of the poultry and allowing them to spend time in nature, the quality of the meat is guaranteed. In the initial stage of farming, the poultry is kept indoors and fed a mixture with a high grain content. In the later stage, when they are kept outdoors on the farm, they also consume corn and grass from grazing.
The video clip on this page shows our farm with water lagoons made for ducks and geese and canopies made for animals to stay in poor weather conditions.
Free-range poultry meat is characterized by the finest muscle fiber structure, low fat content and a significant proportion of high-value proteins, which results in a perfect natural taste.
Greens on the farm guarantee that poultry grows in a natural environment just as our ancestors once did. Try this product line and feel a touch of the past prepared in a modern way on your table.
With our breeding method:
- ducks grow between 80 and 100 days
- geese grow for a minimum of 100 days, and the highest quality meat is obtained only after 4 to 5 months of breeding
- chickens grow for 80 days
- roosters grow for 150 days
CHICKEN
The main characteristic of free-range chickens is the structure of the meat, which distinguishes them from classic broiler chickens. Their meat is more muscular and sticks strongly to the bones, and is characterized by a high protein content and a low fat content, which makes free-range chicken meat nutritious and healthy. Chicken meat is also rich in iron and zinc.
Chicken has gained its popularity thanks to its excellent nutritional properties and a variety of cooking methods. It goes well with other types of meat, so be creative and you won’t go wrong.
YOUNG DUCK
Ducks from farm farms are distinguished by the quality of their meat, and the care that is devoted to their breeding is visible through every part of the duck as a delicious meal suitable for your family, dear guests and business partners. Ducks grow between 80 and 100 days, and spend every day in nature and swim in water lagoons. By growing them for a longer period and allowing them to stay in nature, we achieve high quality duck meat.
We recommend that you prepare ducks on a spit because they are rich in fat, so during roasting their fat drains and thus lubricates the entire duck, which gives it excellent juiciness and softness.
YOUNG GOOSE
Geese belong to the same family of animals as ducks. They spend a minimum of 100 days on the farm, and high-quality meat is obtained only after 4 to 5 months of breeding. Geese are true guardians, they recognize the one who feeds them and takes care of them, and therefore they are happy to approach him. The main goose often likes to hiss at all other people to defend the area in which it lives. Due to the longer breeding and the texture of the meat, geese are different from ducks, so we recommend that you add goose fat from our offer before any heat treatment so as not to spoil the taste by using fat of another origin.
ROOSTER
Rugani roosters or “pevci” in Podravina and Zagorje or “pivci” in Dalmatia are a highly prized delicacy that is increasingly difficult to find these days. Our roosters regularly crow, and they stay on the farm for a minimum of 4 to 6 months, while sometimes we also raise one-year-olds, for which only true gourmets know the value of such meat grown in a natural way.
We recommend that you prepare the rooster under the baking sheet so that its meat softens and retains its juiciness and natural flavor.
DUCK BREAST WITH SKIN AND BONELESS
Duck breasts prepared on a wood-fired grill stand up to much stronger competition from various steaks, popular today.
Juicy and delicious, they are a real treat for all lovers of good meat, and are recommended by famous world chefs as a first-class food.
Be sure to bake duck breasts with the skin on, and find a great recipe in our recipes.
DUCK LEG
We recommend pairing drumsticks and thighs with various red wine-based sauces. The number of ingredients you can combine with drumsticks and thighs is as unlimited as your imagination. Find more recipes on the “Recipes” page.