Starting out as a family backyard operation back in 2000 using just 1,000 square meters of land, Pamora Farm Inc has expanded from raising and growing free-range chicken for families and friends, to being sold in a plethora of dining and retail outlets scattered across Metro Manila.
Recently, Pamora Farm invited Expat to sample a spread of Pamora free-range chicken products prepared by The Peninsula Manila’s Executive Chef Franco Diaz. The sumptuous feast included Pamora Chicken Pate Bites, Pamora Chicken Adobo (using thigh and leg choice cuts), Pamora Sesame Chicken Salad (using breast choice cuts), Pamora Chicken and Waffles (using chicken oysters), and Pamora Tandoori Chicken (using wing and lollipop choice cuts), among a slew of other masterful creations using the premium organic poultry.
The result was a display of the many possibilities the free-range chicken farm allows.
“With Pamora free-range chicken, you will eat 100% chicken. No hormones, no antibiotics, no chemicals,” guaranteed General Manager of Pamora Farm, Tina Morados during the celebration of their 18 years in the industry.
Above industry standards
The Philippine National Standards for organic poultry requires only a minimum of 70 days for the chickens to grow. Pamora follows the French Label Rouge standards and grows their Premium chicken (1 to 1.85 kilograms) for a minimum of 81 days, and sometimes, up to 100. They also make sure not to inject hormones or other chemicals to rush the growing process.
“We allow the body of the chicken to develop naturally, so when you eat our free-range chicken, you’ll notice that the bones are stronger and do not break easily,” Morados explained.
As a pioneer in the free-range poultry industry, Pamora has invested on production process standardization that complies with both local and international standards. Pamora is the only dressing plant in the country that caters exclusively to free-range chickens, using an air-dry chilling process that is compliant with EU standards.
“Air-dry chilling maintains the freshness, meat quality, and taste of the chicken,” expounded Morados. “No water is absorbed by the chicken, meaning what you get is 100 percent chicken meat.”
Pamora’s product line includes whole dressed chicken in different sizes (400-600g Coquelet, 650-850g Spring chicken, 1-18.5 Premium chicken, 2kg up Capon, 1.8kg up Poularde), choice cuts (breast, legs, bone-in thighs, boneless thighs, wings, wing-lollipop, and chicken oyster), eggs, chicken burger, chicken nuggets, and chicken tocino.
Pamora also sells pate, which are creations of co-founder Gerard Papillion, using old fashion recipes from his grandmother Jeanne Papillon. The pate is available in six variants: Chicken Liver, Chicken Breast and Liver, Chicken Gizzard, Chicken Liver and Gizzard, Chicken Breast, and Chicken Breast and Gizzard.
The establishments that serve Pamora chicken include The Peninsula Manila, City of Dreams, Novotel Manila, Element Boutique Hotel, Marriott Hotel, Makati Shangri-La Hotel, James & Daughters by Le Jardin, Sagana Restaurant, and Guidivilla Inc.
For more information, visit www.pamorafarm.com or call (02) 257-6834 to 35, / (0917) 537-5639.
By VIA BAROMA