Our

farmers

Visiting Hovelange

Every year around 10,000 piglets are born at the Loutsch family pig farm. Around 1,500 of these quality piglets

Visiting Dippach

At the Witry organic farm, the 45 dairy cows, 30 beef cows, 15 calves and one bull spend most of the year out in the surrounding meadows.

Visiting Huldingen

For the Siebenaller family in Huldingen, the working day begins at 6 a.m., when Kim, who runs the business with her husband and

visiting Kahler

Laying hens and Limousin suckler cow husbandry are the main operations of this farm, which is run by third-generation farmers Lynn, Bob and Pol Jemming, with help from their parents Marie-Antoinette and Jean-Marie...

visiting Bastendorf

Egg production at the “Meyrishaff” farm in Bastendorf, Luxembourg, is hard, manual work. The eggs, which are mainly laid by the hens in their nests, have to be collected by hand...

Visiting Grevenmacher

Laurence Duhr's workplace is the vineyards: together with employees from the "Château Pauqué" wine estate, based in Grevenmacher, she cultivates 10 hectares spread over 40 kilometres, whilst her father, Aby Duhr, handles the production in the winery...

Visiting Pfaffenthal
Consultant for solidarity-based agriculture at Oekozenter

Community-supported agriculture (CSA) enables foodstuffs to be produced and marketed at a regional level. Through CSA, the added value created stays in the region...

Visiting Pintsch

The very first thing that David L’Ortye does each morning is to check on his Limousin cattle. His holding in Pintsch specialises in suckler cows and is farmed on an extensive basis. In winter...

Visiting Contern

In summer, Jean-Claude Muller and his co-workers are already to be found in the field at sunrise, watering the fruit and vegetables under cultivation before the heat arrives. Strawberries, cherries, mirabelles, apples, quinces, ...

Good food, fresh from the farm

Yogurt and milk, apples and lettuce, cheese and ham, eggs and flour, honey and rapeseed oil ... an abundance of local foods is available. Which of these foodstuffs originate in the region and how are they produced? Local farmers give an insight into their work and the production of high-quality food.