Getting to know Pamora Farm at the Brasserie CiCou

It was a month ago when my family watched the Food, Inc. documentary. Shocking will not be the accurate word for it. I was left to dwell on it for days. The revelation of it all I did not come close to ingesting it all. When I got invited to Brasserie Cicou to meet with French businessman Gerard Pappillon and his Filipina wife, Tina Morados to tell us about Pamora Farm’s “real” free-range chicken, I could not have been more ready.

If free-range chicken sounds a bit of a jargorn, it is really just free-roaming chicken. Of course, when you buy it it’s not anymore.  But essentially, it was bred to roam around freely at the farm. Nothing of the above clip from Food, Inc., where chicken are considered full grown at 45 days!

Free-range Chicken

Pamora Farm’s freeroaming range chicken. Just the way chicken are supposed to be — to see the light of day, to learn how to walk. The farms shown in Food, Inc. showed us barns with tens of thousands of chickens that never learned how to walk!  Although there are brands that claim to be free-range, in its very sense of the word, they really are not.

The principle of free-range method is to allow the animals to live at their instinctual behaviour in a reasonably natural way instead of being contained in a cage like commercial broiler production where the chickens are forced to grow abnormally fast in just about 4 to 5 weeks (28-35 days).

Free-range chickens roam in a barnyard or field (range) to forage with a minimum of eight (8) hours daylight. Aside from the daily intake of milled yellow corn, they eat whatever organic food they could find on the ground like grass, insects, and the like.

Pamora Free-range chickens are grown at a minimum of 70 days. Having the chickens ranging for longer period gives the optimum natural chicken taste, firmer meat quality, and much healthier poultry meat with less fat content.

Gerard Papillon with Chickens
Gerard Pappillon at the Pamora Farm

Brasserie Cicou interior

Being foodies get us to swanky places like Brasserie Cicou. I love the feel of the restaurant! I love it better that I learned right there that I don’t have to spend so much to experience authentic french cuisine.

Pamora Farm Pate Variants 1
Our meal started off with this generous spread of everything Pate! In this order: Chicken Breast & Gizzard Pate, Chicken Liver Pate, Chicken Gizzard Pate, Chicken Breast & Liver Pate,  Chicken Breast Pate and Chicken Liver & Gizzard Pate. Each of them has this distinct, interesting and I want some more taste to it! I knew it wasn’t just me because my son loved each and every variant I got home with. 🙂

Chicken Liver Pate

This Chicken Liver variant won me over at first bite! I asked as soon as I had a taste of it where we can purchase. When Gerard said, Santis,  I knew I had more reason to go visit Santi’s more often. And they are only sold for P110! If you go to the Pamora Farm in Abra, then you’ll get it for only P80. It’s really the glass container that’s really costly in Pamora Farm’s Pate, Gerard Papillon said. Continue reading “Getting to know Pamora Farm at the Brasserie CiCou”

Mekeni Food Corporation Certifies Consumer Satisfaction

How do you satisfy consumers in a highly discriminating industry such as food? Just ensure safety and quality, which also includes taste, at all times from the sourcing of raw materials to testing, processing, packaging and transport until it reaches consumers’ dining table.

And this is what Mekeni Food Corporation assures consumers through its popular line of Mekeni products—ham, bacon, corned beef, their top-quality cured meat products such as tapa, tocino, longganisa, and of course its flagship brand, the Mekeni Picnic Hotdog. This particular product is slowly gaining ground in terms of awareness and preference among households today because of its taste that is already comparable to premium-priced brands in the market.

Continue reading “Mekeni Food Corporation Certifies Consumer Satisfaction”