If there’s one habit we all must acquire to improve our health, I can’t think of anything more important the way we think of, choose and buy our food. Okay, I know I may not be the best resource person to tell you this considering how I think of (or obsess about) food, but I am still in the learning and developing process though. After much thorough reading and learning about how our food is grown, processed and cooked before it arrives on our plate through documentaries and online research, I’d certainly prefer old-fashioned real food as against the instant and fast ones that is quite prevalent or sort of a fad these days. I recently met some real, honest and passionate farmers growing, producing and promoting organic foods. I am so happy to have met the wonderful Papillon couple of Pamora Farm. Ms. Arestina (who even shared with us a trivia on how she got her unique name) Morados-Papillon and her French husband, Mr. Gerard Papillon.
|The different variety of chicken pate from Pamora farm.|
|Healthy free range chicken eggs from Pamora Farm.|
For those who are not yet familiar with Pamora Farm, they started out in March 2000 as a small-scale farm raising free-range chicken. Pamora Farm stemmed from the first initial surnames of its owners, Papillon (Gerard) and Morados (Tina). Pamora Farm promotes their farming method among the people of Abra, providing livelihood opportunities for the community. Pamora Farm is a true hidden treasure. As it stands today, not too many people know about it, and those that do are already slowly spreading the word about its splendor. In fact, Pamora Farm is one of the best reasons you can have for driving all the way up to Abra. Although I haven’t actually been to their farm, I have seen the photos and with Ms. Tina around talking about it, the more I wanted to see the farm myself. Today, Pamora Farm has a world-class free-range chicken farm. In fact, Pamora Farm products are certified by the National Meat Inspection Service and Bureau of Food and Drugs.
|Pamora Farm's Pate is good afternoon snack paired with crostini.|
So what makes a free-range chicken different from commercialized ones? Free-range chickens are allowed to roam in the barnyard or field (range) to forage with a minimum of eight hours daylight. They take milled yellow corn, and eat whatever organic food they could find on the ground from grass, insects etc. Pamora’s free-range chickens are grown at a minimum of 70 days as opposed to the 26 days of commercial chickens. True, commercial chickens are grown faster what with a lot of growth hormones or chemical booster used, in turn, it’s like eating chickens infused with chemicals. Would you rather have a huge chunk of chicken with loads of growth hormones or booster medications or a juicy and tasty regular grown free-range chicken (with all the nutrients intact) on your plate? If you ask me, I’d certainly choose the latter, hands down. Having the chickens ranging for longer period gives optimum natural chicken taste, firmer meat quality, and much healthier poultry meat with less fat content. Where you get your ingredients really makes a difference. With careful attention to detail and emphasis on real, natural, organic, and freshness, one can get an intense flavor that only come from fresh and quality products such as Pamora’s free range chicken.
|The gracious owner of Pamora Farm, Ms. Arestina Morados-Papillon of Pamora Farm|
|Ms. Tina Papillon gives a thumbs up sign with Brasserie CiCou chef and her husband, Mr. Gerard Papillon|
I also had a taste of Pamora Farms’ meat and eggs products. If you’re fond of Pate—you know, that rich, savory paste made from finely minced ingredients, typically seasoned meat. You’d be glad to know that Pamora Farm has six varieties of their homemade pates made from free-range chicken. Mr. Gerard Papillon, made them using the family loved recipes of his grandmother. They’ve got Chicken Liver Pate, Chicken Breast and Liver Pate, Chicken Gizzard Pate, Chicken Liver and Gizzard Pate, Chicken Breast Pate and Chicken and Gizzard Pate. Pamora’s Chicken Breast Pate tops my list. It actually tastes like mackerel sans any ‘fishy’ aftertaste. For Filipinos, pate is like our brand of potted meat or liver spread. But pate is actually a traditional practice in France of preserving meat of any kind. Pamora Farm’s pate is exquisite. It is rich and dense, yet subtle. Together with crostinis, it is perfect for an afternoon snack. Their chicken burger is awesome too!
|Pamora Farm's frozen chicken burger and spring chicken.|
|Pamora Farm's spring chicken is tender and flavorful.|
As consumers, we have the power to change our life. Each time you go to the grocery store, you are voting with your shopping carts. I encourage you to buy food that’s healthier. Know what’s in your food. Read the labels. Buy only from companies like Pamora Farm that treat workers, animals and the environment with respect.
|Chicken liver pate from Pamora Farm|
|Pate from Pamora Farm has six variants|
The good news is you don’t have to go far or to Abra to taste the goodness of Pamora Farm products. Pamora Chickens, eggs and pate products are available at Santis Delicatessen, Terry Selections, Rustan’s Supermarket, Shopwise, 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, Ilustrado Restaurant (Intramuros), El Nido Resorts, Amanpulo, Saturday Market, Ayala Alabang Village and Golden Acres Farm, Inc. (distributor).
For more information, log on to www.pamorafarm.com or call (02) 759-2678/ (02) 506-1082/ (0917) 537-5639/(0917) 5917391.
Security Blanket thanks Ms. Nana Nadal, Mr. Gerard Papillon and Ms. Tina Morados-Papillon of Pamora Farm.
Disclaimer: I am not compensated for this post. Opinions expressed are my own.