Cows, chickens, pigs and calves are raised in a species-appropriate way and form an essential part of the natural balance. They provide milk, eggs and meat while also contributing to the natural fertilization of the fields. This creates a harmonious relationship between animals, soil and plants.

The cows’ milk is delivered to the dairy, where it is processed into high-quality products such as hay milk, mozzarella, yogurt, cream and more. Meat and eggs, on the other hand, go directly into the farm kitchen.

The true heart of the farm is the kitchen garden. Seasonal vegetables, fruit and aromatic herbs grow here, freshly harvested and carefully processed into spreads, juices or dried herbs for teas and spices. From leaf to root, everything is used. Vegetable and herb leftovers are happily eaten by the chickens, while the rest goes to the pigs. Organic waste is kept to a minimum – instead, leftovers are turned into something valuable.

This philosophy is also reflected in the kitchen: preserving, pickling and fermenting make food last longer, reduce packaging and preserve full flavor.

For visitors, the farm becomes a place of experience – and perhaps they take home not only fresh products, but also a bit of inspiration.