Our

farmers

Visiting Fouhren

In the canton of Vianden, walnuts have always played a major role. André Zewen was aware of this when he planted his first walnut trees over 40 years ago.

visiting Holler

The Ludivig family’s farm in Holler has for many years been engaged in, amongst other things, dairy cattle farming and potato cultivation.

Visiting Beyren

On his farm in Beyren, Marc Rollinger keeps mainly pigs and suckler cows. The pork meat is produced for the Marque nationale.

Visiting Weiler-la-Tour

With a flock of 40 East Frisian dairy sheep, Tanja Conter and her mother-in-law Fernande Conter-Lehners made their first experiences in sheep farming.

Visiting Colpach

The list of vegetables that Thierry Garlemant grows together with his girlfriend in the cooperative “Koulbicher Uebst a Geméis” is long: tomatoes, peppers, cucumbers,...

visiting Imbringen

Fresh milk, direct from the cow, can now be bought from seven farmers who have installed milk vending machines on their farms.

visiting Berdorf

Every morning at 6 o’clock, Monique Schmalen fetches the animals’ milk from the Hammhaff, the family farm managed by her brother Patrick and his wife Anne, and brings it to the dairy in Berdorf.

Visiting Rosport

The “Tudorsgeeschter” (Tudor spirits) were brought to life in his grandfather’s distillery. In the business now run by Georges Schiltz, the fruit brandies and liqueurs...

Visiting Roodt

Christian Hahn grows no fewer than 156 different varieties of pumpkin at the agricultural holding he took over from his parents.

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...

#regionalsaisonal

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.