Description The pink salmon (also known as the humpback salmon) is an iconic species of the north Pacific Ocean and is one of the most important fishery species throughout its range Although smaller than the Sockeye and Coho, Pink Salmon is very nutritious and packs just as much goodness like their larger cousins. Pink Salmon has a delicate and light flavour, with a rosy-pink coloured flesh with a texture that is more like trout than salmon. Origin Wild-caught and directly imported from Alaska. Recommendations This is a very versatile cut suitable for further preparation for a variety of dishes. Can be cut into strips and then baked in an oven, poached, pan fried, or grilled over open flame. Because of their milder flavour, they make an excellent vehicle for sauces. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Description Nicely portioned strips from the center of a Wild White King Salmon! Only one in a hundred of wild caught king salmon is white and is great rare treat. When stock is out we may not have it again for several years. Origin Wild-caught and directly imported from Alaska. Recommendations King or Chinook salmon is more delicate than chum or sockeye, and should be cooked at lower temperatures, and lightly pan-fried medium-rare is best for appreciated the soft juicy texture. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Description Of all the Alaskan wild salmons, the King Salmon is the most prized of all. The king is more fatty than the other wild salmon and while the texture is firm it melts in your mouth. Not available anywhere else in Thailand.Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon. Origin Wild-caught and directly imported from Alaska. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

We slow cure our hams using dark sugars and spices for two weeks. They’re then dried and slowly poached to produce a moist flavoursome ham.This is our half, on the bone ham, ready to carve or to skin and glaze in the ovenApprox. 4kg (+/- 300g)

We slow cure our hams using dark sugars and spices for two weeks. They’re then dried and slowly poached to produce a moist flavoursome ham.This holiday specialty item is fresh and kept chilled, and is good to eat till the 15th of January 2020.Approx. 7kg (+/- 500g)

A large cured boneless raw ham joint. We slow cure our hams using dark sugars and spices for two weeks. Perfect for those who want to roast/boil their own hams.3.5-4kg

We slow cure our hams using dark sugars and spices for two weeks. They’re then dried and smoked over beech wood to produce a delicious flavoursome hamApprox. 3kg

Homemade bone broth from organic veggies and wild-caught Alaskan salmon bones and skin. Simmered lightly for 3 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags. Since salmon is not a white meat fish, the flavour at thick concentration would be a bit 'fishy' so our chefs perfectly balanced the broth with herbs and just enough water for a very tasty liquid that is ready to drink right out of the pack. Since the collagen is relatively lower compared to our other broths, we priced this broth at a very friendly price :)When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Wild caught fish bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our wild caught fish bone broth is made in house using organic veggies and wild caught Cod or Alaskan Salmon. It's simmered for 3 hours at 232 degrees Celsius to extract all collagen and gelatin.

Homemade bone broth with organic veggies and wild-caught Pacific Cod bones. Simmered for 6 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Homemade bone broth with organic veggies and pasture-fed lamb bones from New Zealand. Simmered for 12 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Paleo Erik's notes The Centenario Malbec 2016 comes from the classic Mendoza wine area in Argentina and is a quintessential red wine alongside some tender grass fed steaks.Our price: 892 baht (guaranteed lowest retail price in Thailand)Others price: 1,485 baht Sommelier's Comments N/A Wine Profile Colour: Dark red violet.Aroma: red fruit with hints of oak and spices.Palate: smooth tannins.Finish: long complex.Pairing: Beef and pasta with sauces.Ageing: 6 months in oak barrels.Type: Red WineAlcohol: 13.0%Grapes: Malbec 100%Ageing: OakSugar: 4.2g/lYeast: ConventionalMore about the wineryFinca Flichman is a winery in Barrancas, in the Maipu Valley of Mendoza, Argentina. Is is named for Jewish-Polish immigrant Sami Flichman, a pioneering spirit who first planted grapes along the Mendoza river in 1873. The original winery at the foot of the Andes mountains was established in 1910.

Paleo Erik's notes A champagne has to come from the province Champagne, and from other provinces it's called a Cremant. This organic Cremant from the Alsace region is beautiful and perfect for by the pool or any not too serious social occasion. Sommelier's Comments N/A Wine Profile Country FranceRegion AlsaceVarietal Pinot NoirType SparklingVintage NVStyle SeriousSpecial interest Organic and moreSize 750 ml (Standard)Producer Valentin Zusslin

Paleo Erik's notes A serious champagne for the holidays with minimal chance of hangover as this bottle was made without any artificial sulphites (and is naturally low in tannins and histamines) and is one of the best organic champagnes available. Very tasty. Sommelier's Comments N/A Wine Profile Country FranceRegion ChampagneVarietal ChardonnayType SparklingVintage NVStyle SeriousSpecial interest N/ASize 750 ml (Standard)Producer Andre Beaufort

Paleo Erik's notes Of the more than 300 wine-producing villages in Champagne, only 17 are categorised as “grand cru” (“great/best growth”) and 44 are listed under the marginally-less-extraordinary “premier cru” (“first growth”) label.Light, fresh and fruity, here's an easygoing Champagne yet with enough zip to leave a mouthwatering impression. A good aperitif. Drink now.Our price: 3,983 baht (guaranteed lowest retail price in Thailand)Others Price: 5,960 baht Sommelier's Comments Rogers Voss - 93 points"A blend of wine from four Côte des Blancs villages, this is crisp, very dry in the Lombard style while also smooth from the short wood aging. Mineral and tangy, it is a bottling (disgorgement January 2016) that could age a bit longer. Drink from 2017. "Isac James Baker - 92 points"Deep yellow color. So bright on the nose, with daisies, honeysuckle and orange blossom, with lots of chalks and sea salt, limestone dust, on top of lemon curd and apples. On the palate, pristine acidity, a bracing and dry appeal, with lots of up-front minerals, chalk and limestone dusty, mountain streams. Bright lemons and limes and green apples mix with complex ginger, sea salt, floral perfume and freshly-baked biscuits. Lots of depth but so lively. A blend of Chardonnay from Mesnil-sur-Oger, Chouilly, Avize, and Cramant, this was disgorged in June 2017" Wine Profile No sugar added, 100% Chardonnay, and bottled at the Grand Cru Lombard Chateaux. About the wine makerLombard & Cie founded in 1925 and is situated in Epernay the capital of Champagne. All the grapes come from selected areas of the highest quality due to their area and soil and exposure.The house sources grapes from more than 100 hectares of vineyards, farmed by growers throughout the various Champagne regions. They get Chardonnay from Grand Crus Mesnil-sur-Oger, Chouilly, Avize and Cramant, along with various Premier Cru villages, while the Pinot Noir is sourced largely from the east of the Montagne de Reims. The Grand Cru wines are aged at least 48-60 months before being disgorged, the Premier Cru a bit less. The house can trace its roots back to Robert Andrieu (grandfather of the current owner), who founded the Société Anonyme de Magenta-Epernay in 1925. Phillipe Lombard took over in 1960 and expanded the winery and cellars in Epernay in 1987. The company is now run by Thierry Lombard.

Paleo Erik's notes The Fontodi Chianti Classico 2015 is raved about by wine critiques, gets top tasting scores but it's still very decently priced. You can't go wrong with this Italian organic red from Tuscany.Our price: 1,981 bahtwine-now: 2,170 bahtwishbeer: 2,400 baht Sommelier's Comments 95 points in James Suckling "The purity of fruit here really makes an impression on you. The nose shines with freshly picked blackcurrants, dark plums, freshly cut herbs, cinnamon, raspberry cheesecake, glazed cherries, orange and lemon rind. The palate is so well-crafted with a silky ball of tannins surrounded by layers of blue and red fruit and enveloping acidity. A long finish. From organically grown grapes. Drink now or hold." Wine Profile Colour: Deep ruby red.Aroma: sour cherry, plums, leather and tobacco.Palate: Juicy fruit, supple tannins and silky-smooth.FinisH: great structure with a fine mineral.Pairing: first courses, risottos, meat sauce, mushrooms and grilled red meats.Ageing: in troncais and allier barrels for 18 months.Type: Red WineGrapes: Sangiovese 100%Alcohol: 14.5%Viticulture: OrganicAgeing: OakMore info about the wineryFontodi has belonged to the Manetti family since 1968. The family has been associated for centuries with another activity typical of the Chianti region, the production of its famous “terrecotte” tiles. And it is in the name of this strong link with the territory and a great passion for quality that the estate has moved successfully towards an ever more attentive cultivation of the vineyards and a more profound knowledge of the potential of Sangiovese in the zone of Panzano.

Paleo Erik's notes The famous Châteauneuf Du Pape area produces some of the worlds best wines and the "Tradition" is no exception. An excellent bottle of red to bring to any dinner party.Our price: 2,119 baht (lowest retail price in Thailand guaranteed) Sommelier's Comments N/A Wine Profile Colour: strong ruby red hue with a beautiful shine.Aroma: Very fine with superb black fruit and spicy.Palate: Delightful and intenseFinisH: Balance and great elegance.Pairing: Beef stew or casserole or mushroom risotto.Aging: in vats and in barrels.Type: Red WineAlcohol: 14.5%Grapes: grenache noir 60%, syrah 15%, mourvèdre 15% and cinsault 10%Viticulture: OrganicAgeing: Oak/ Stainless Stell

Paleo Erik's notes The Chateau Mazeyres Pomerol 2013 is my personal favourite French red for the 2019 Holidays. With only 1.7grams of Residual Sugar (RS) and 18ppm of Total Sulphite content this is one of our most healthy reds!Our price: 2,224 baht (Guaranteed lowest retail price in Thailand) Sommelier's Comments N/A Wine Profile Colour: raspberry red with purple glints.Aroma: Very intense, refreshing, fresh fruits(raspberry, cherry and wood strawberry) and delicate spicy hint of white pepper.Palate: elegant, tender structure and fresh.FinisH: nice balance and bright fruit.Pairing: white meats and omelette with truffles.Ageing: 14 months in oak barrels (40% new)Type: Red WineAlcohol: 13%Grapes: merlot 76%, cabernet franc 23% and petit Verdot 1%Viticulture: BiodynamicSugar: 1.7g/lYeast: NaturalAgeing: OakSulphites: 18mg/lVegan-friendly

Paleo Erik's notes Our price: 2,584 baht (lowest retail price in Thailand guaranteed) Sommelier's Comments James Suckling (95 score)"This is very fine-grained with such beauty and finesse. It seduces you with its polished and lovely fruit. Medium body. Wonderful length. Better after 2023, but already a joy to taste."Neal Martin (91 score)"The 2016 Chapelle de Labrie has a generous, pure bouquet of lush red cherry and strawberry fruit, though unlike some of its peers, there is focus and impressive delineation here. The palate is medium-bodied with fine-grained tannin, a smooth texture and a lightly spices, quite persistent, truffle-tinged finish. Excellent" Wine Profile Product DetailsVintage 2015OrganicRed40 years old vinesAged 18 months in new oak barrelsProduction only 4,000 bottlesSoil Type: Clay over limestoneHand picked and fully destemmed followed by a cold-soaking for 4 days. The fruit is vinified plot by plot. Different temperature levels are adhered to, but never higher than 26° C (79° F). The cap is punched down manually.Additional detailColour: light garnet.Aroma: red fruits and freshness.Palate: elegance, roundness and plum.Pairing: red meats, poultry, duck confit and cheese.Ageing: in french oak barrels during 18 months then in bottle for 9 months.Alcohol: 14%Grapes: merlot 90% and cabernet franc 10%Viticulture: OrganicAgeing: Oak/Bottle

Description Canterbury Prime Steer Ribeye has been our best selling steak for 7 years in a row now. Being extremely juicy, tender, lean and normally the first item in the basket for many of our customers. Each pack is one frozen steak that weighs around 250 grams. Origin 100% pasture-raised and only pasture-finished from the lush pastures of Silver Ferns Farms in New Zealand, guaranteeing that all of our steaks contain ZERO antibiotics or synthetic growth hormone promoters and that the meat from their cattle is never meat from corn-fed nor soy-fed animals.This wild lifestyle and diet give our ribeye a great omega 6:3 ratio of 1.7:1 which you can see in our lab test (shown to the left in our product images). Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more? Here's what Robbie wrote on the importance of grass-fed in 2017.Also another short post on the difference between grain-fed and grass-fed. How about the impact of grass-fed beef on the environment? Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy, Paleo Robbie

Description The 4cm thick version of our best selling beef steak! Our premium quality Ribeye Roll is second to none in taste, leanness and tenderness. This is a meat-lover's steak, with each pack weighing around 440-480 grams per steak. Origin 100% pasture-raised and only pasture-finished from the lush pastures of Silver Ferns Farms in New Zealand, guaranteeing that all of our steaks contain ZERO antibiotics or synthetic growth hormone promoters and that the meat from their cattle is never meat from corn-fed nor soy-fed animals.This wild lifestyle and diet give our ribeye a great omega 6:3 ratio of 1.7:1 which you can see in our lab test (shown to the left in our product images).Download the Canterbury brochure to find out more. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. As it's thicker than normally, you'd need to adjust the cooking time accordingly, reverse searing is a great technique to use with this steak. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more? Here's what Robbie wrote on the importance of grass-fed in 2017.Also another short post on the difference between grain-fed and grass-fed. How about the impact of grass-fed beef on the environment? Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy, Paleo Robbie

Description Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Comes in a pack of one steak weighing around 320 grams. Origin This ribeye is a cut from cattle that was raised on lush grasslands to be one step up in tenderness and marbling from our other beef ribeye offerings.Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices.They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== Click here for more information

Description This 4cm thick ribeye version was raised on lush grasslands and is our most premium offering in terms of tenderness and marbling. Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Comes in a pack of one steak weighing around 300-420 grams. Origin This ribeye is a cut from cattle that was raised on lush grasslands to be one step up in tenderness and marbling from our other beef ribeye offerings.Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices.They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. As it's thicker than normally, you'd need to adjust the cooking time accordingly, reverse searing is a great technique to use with this steak. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== Click here for more information

Description A premium cut delivering the distinct, creamy marbling and spectacular, bold flavour of New Zealand beef. This is a pack of one steak weighing around 275 grams per steak. Hand-trimmed by our experts to a steak-ready standard for optimal yield and more refined plate presentation. Origin 100% pasture-raised and only pasture-finished from the lush pastures of Silver Ferns Farms in New Zealand, guaranteeing that all of our steaks contain ZERO antibiotics or synthetic growth hormone promoters and that the meat from their cattle is never meat from corn-fed nor soy-fed animals. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== Download the Canterbury brochure to find out more.You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more? Here's what Robbie wrote on the importance of grass-fed in 2017.Also another short post on the difference between grain-fed and grass-fed. How about the impact of grass-fed beef on the environment? Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy, Paleo Robbie

Description This is the 4cm thick version of our striploin which is a premium beef cut delivering the distinct, creamy marbling and spectacular, bold flavour of New Zealand beef. This is a pack of one steak weighing around 500-600 grams per steak. Hand-trimmed by our experts to a steak-ready standard for optimal yield and more refined plate presentation. Origin 100% pasture-raised and only pasture-finished from the lush pastures of Silver Ferns Farms in New Zealand, guaranteeing that all of our steaks contain ZERO antibiotics or synthetic growth hormone promoters and that the meat from their cattle is never meat from corn-fed nor soy-fed animals. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. As it's thicker than normally, you'd need to adjust the cooking time accordingly, reverse searing is a great technique to use with this steak. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== Download the Canterbury brochure to find out more.You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more? Here's what Robbie wrote on the importance of grass-fed in 2017.Also another short post on the difference between grain-fed and grass-fed. How about the impact of grass-fed beef on the environment? Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy, Paleo Robbie

Description A striploin steak is also called a New York strip, perfect with those who appreciate a premium cut with a firmer and juicy texture. Origin This striploin is a cut from cattle that was raised on lush grasslands to be one step up in tenderness and marbling from our other beef ribeye offerings.Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices.They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. As it's thicker than normally, you'd need to adjust the cooking time accordingly, reverse searing is a great technique to use with this steak. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== Click here for more information

Description This is the 4cm thick version of our top of the range striploin which is a premium beef cut delivering the distinct, creamy marbling and spectacular, bold flavour of Tasmania. A striploin steak is also called a New York strip, perfect with those who appreciate a premium cut with a firmer and juicy texture. Origin This striploin is a cut from cattle that was raised on lush grasslands to be one step up in tenderness and marbling from our other beef ribeye offerings.Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices.They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Recommendations Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. As it's thicker than normally, you'd need to adjust the cooking time accordingly, reverse searing is a great technique to use with this steak. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience. ===For more information, please read below=== Click here for more information

Tenderloin. A premium cut saturated with bold flavour and fantastic melt-in-the-mouth tenderness that always delivers on promise. With distinct marbling and an unmatched leanness from grass-grazing, this supremely tender and succulent Eye Fillet delivers spectacular, bold beef flavour with a clean finish. Great as a whole piece for carving, or at its best as a classic Filet Mignon. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the Canterbury brochure to find out more.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Our most tender and premium Tenderloin steak. One step up in tenderness and marbling. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Universally recognized, the Beef T-Bone is considered one of the highest quality dinner table steaks. Its distinctive 'T' shaped bone is nestled between two steaks each themselves prized cuts of beef. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.Size of Tenderloin part varies.

Universally recognized, the Beef T-Bone is considered one of the highest quality dinner table steaks. Its distinctive 'T' shaped bone is nestled between two steaks each themselves prized cuts of beef. It has a small tenderloin part. Size of Tenderloin part varies. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the brochure to learn more about the origin.

In house marinated pasture-fed ribeye from New Zealand. Marinated in Italian Parsley, Garlic, Shallot, Apple Cider Vinegar, Dried Chili Flakes, Lemon Zest, Sea Salt, Oiive Oil, Black Pepper and Oregano.Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.

In house marinated pasture-fed prime ribeye from New Zealand. Marinated in Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper.

In house marinated pasture-fed prime rib-eye from New Zealand. Marinated in Black Pepper Crushed, Garlic, Coconut Oil, Sea Salt, Prunes Puree and Ginger.Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.

1) Marinated Pasture-fed Ribeye Beurre Cafe de Paris(Ingredients: Pasture-fed Prime Ribeye, Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper)2) Marinated Pasture-fed Ribeye Chimichurri(Ingredients: Pasture-fed Prime Ribeye, Italian Parsley, Garlic, Shallot, Apple Cider Vinegar, Dried Chili Flakes, Lemon Zest, Sea Salt, Oiive Oil, Black Pepper and Oregano)3) Marinated Pasture-fed Ribeye Ginger Cracked Pepper(Ingredients: Pasture-fed Prime Ribeye, Black Pepper Crushed, Garlic, Coconut Oil, Sea Salt, Prunes Puree and Ginger)

Breakfast Steaks! What better way to start the day with steak and eggs. These are also known as minute steaks. Thinly slices of striploin that you can cook under a minute. Wellington prime striploin is pasture-fed on the North-Island of New Zealand delivers a great flavor. Wellington Prime Striploin is firmer and leaner than our Canterbury Prime Steer Striploin. Enjoy!Pasture-fed, antibiotic and synthetic growth hormone-free.

Description Collar steaks are boneless steaks cut from the pork collar. An excellent and beautifully marbled cut of pork, packed with flavour and makes for very juicy steaks. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. Recommendations The pork collar steak is a slice of very versatile meat high in intermuscular fat, allowing it to be cooked in many different ways. Great when pan-seared or grilled but can also hold up well with slow-roasting or braising. We recommend pan-searing with ghee or lard at high heat, then adding a crushed clove of garlic, thyme and grass-fed butter towards the end and basting the steak, then allowed to rest for 5 minutes. Experiment seasoning with large salt flakes at the end for a nice texture contrast. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Succulent and juicy. The natural grazing of New Zealand lamb maximizes the natural flavors and juices of this amazing steak.Sliced from a boneless lamb leg. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Pure South

Pasture-raised veal is our most tender beef cut. Our Grade B means it's the last chop from the top end of a rack and only has one flat side, but you get more meat for money:)Exclusive to Paleo Robbie and a one-time special (limited stock). This is the best value French-Cut Veal Chop which you can easily cook like a steak (Grade B has only one flat side).Cut from a full rack, each chop is frenched and looks like a 'mini-tomahawk' steak.The tenderness of grass-fed and grass-finished beef often varies due to the seasons and because the animals are healthier and roam freely the muscles have a firmer texture. However our free-raised veal is incredibly tender year-round.Pasture-raised veal is milk and grass-fed veal and is not reared in a confined space, but lives outdoors not separated from their mother. Pasture-raised calves are raised alongside their mothers, and always have access to their mothers' milk.

We make this ground beef in house from 50% chuck beef and 50% topside. We grind the whole cut and pack them in vacuum bags without adding anything to it. The chuck and topside we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.

We make this ground beef in house from 50% topside and 50% Brisket Beef. We grind the whole black angus beef cuts and pack them in vacuum bags without adding anything to it except for 5ml of our single estate EVOO. The topside and brisket we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.

We make this ground beef in house from chilled chuck beef. We grind the whole cut and pack them in vacuum bags without adding anything to it. The chuck we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

In house ground prime beef packs of 500gr made exclusively from prime steer ribeye. The beef used comes from our Silver Fern Farms steaks, which are of course pasture-fed. Prime Beef is perfect for making the ultimate burger at home. No added fat. All fat occurring comes naturally from the cut of meat itself. More information about Silver Fern Farms.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Inhouse made ground lamb from 100% New Zealand Pasture-fed Lamb Leg. No added fats and no gristle. The Lamb Leg comes from Ovation farms in New Zealand and has been dry-aged for just 4 days to increase the flavour. This version of ground lamb is lean. No antibiotics or growth hormones are used. The lamb roam on pasture at all times, even winter. ===Did you know that cows consume 90% grass and 10% brush and forbs, whereas a sheep's diet is about 70% grass and 30% forbs? The number of forbs in a wild pasture can play a role in the taste of the meat.Lamb meat contains a type of fatty acid that beef doesn't have. It's called branched-chain fatty acid. This is something that humans can detect at tiny levels. It's what gives lamb this gamy, more earthy taste than beef.Our sheep are never fed soy, corn or anything else which you cannot find in wild pastures.Studies have shown that eating food unnatural to their diet can lead sheep and cows to become ill, known in the industry as grain poisoning, grain overload or lactic acidosis.This occurs when sheep who are not accustomed to eating grain is moved to a grain-based diet ( source).If you regularly order our pasture-raised beef, we are confident that you'll love our pasture-raised lamb.Lamb contains a similar nutrient profile to beef making lamb high in vitamin B12 and iron, with a number of our lamb items being on the bone giving a softer and juicer flavor.

Description Ground Free-Range Pork is one of our go-to staples as it's one of the most versatile and versatile meats to cook with! Great when made into chili, meatballs, ragu, as a filling for dumplings, tacos, stuffed peppers and anything else you can imagine, there is nothing so delicious, nourishing, easy to prepare and of course, sustainable! Also works great when combined with leaner beef cuts to give the stew, loaf, meatball or meat sauce for more flavour. In Italian as well as Scandinavian cooking, ground pork is always mixed with ground beef to give beef more flavour.Ground Free-Range Pork is a great alternative to chicken and beef as pork is simply delicious and juicy, hence the nickname "the other white meat". We highly recommend keeping a pack in your freezer at all times.Our ground comes from the very best cuts. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Local free-range chicken breast finely minced, lean. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Free-range chicken thighs(skinless) ground in house to a fine mince. Perfect for comfort food at home.Local free-range chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around. The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Piri Piri seasoned Angus Beef Patties. Made half from Chuck Roll and half from Topside for the perfect chunkier burger consistency. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings.Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, New Zealand pasture-fed Black Angus Topside, Jumbo Limes, Single Estate EVOO, Red Onion, Black Pepper, Cayenne Pepper, Paprika Powder and a two finger pinch of Fleur de Sel.

BBQ seasoned Angus Beef Patties. Made half from brisket and half from topside for the perfect American burger consistency. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand pasture-fed Black Angus Brisket, New Zealand pasture-fed Black Angus Topside, crush whole tomato, wild raw forest honey, oregano, garlic and Black Pepper Corn

Seasoned Angus Beef Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, Rosemary, Sea Salt And Black Pepper Corn====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Seasoned Lamb Leg Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand Pasture-fed Lamb Leg, Rosemary, Sea Salt And Black Pepper Corn

Seasoned Chicken Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Pasture-fed Ground Chicken Thigh, Smoked Paprika, Sea Salt And Olive Oil.

Seasoned Pork Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: Free-Range Ground Pork(Free of HGP or Antibiotics), Sea Salt, Black Pepper And Olive Oil.

Includes: 1) Pasture-fed Lamb Burger Pattie(Ingredients: New Zealand Pasture-fed Lamb Leg, Rosemary, Sea Salt And Black Pepper Corn)2) Black Angus Burger Pattie(Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, Rosemary, Sea Salt And Black Pepper Corn)3) Free-Range Pork Burger Pattie(Ingredients: Sloane's Free-Range Ground Pork, Sea Salt, Black Pepper And Olive Oil)4) Pasture-fed Chicken Burger Pattie(Pasture-fed Ground Chicken Thigh, Smoked Paprika, Sea Salt And Olive Oil.)

In house hand made mini beef patties. Ingredients: New Zealand pasture-fed Black Angus Chuck, Rosemary, Sea Salt And Black Pepper Corn.Antibiotic and HGP free. No preservatives or any additives are added to the meatballs. The above ingredients cover 100%. No hidden secrets.

Lean ground pasture-fed lamb mixed with the perfect spice and herb blend to make home-made kebabs. All you need to do is roll them onto a skewer and put them in the oven for a healthy and tasty kebab. Ingredients : Pasture-fed New Zealand Ground Lamb, Onion, Garlic, Italian Parsley, Allspice, Cayenne, Paprika, Cardamom, Nutmeg, Sea Salt And Black pepper

We made the perfect meatball for you! All that's left is taking it out of the bag and pan fry it to perfection according to your personal taste. Each meatball is handmade with pasture-fed beef and organic ingredients. Ingredients : New Zealand pasture-fed Black Angus Chuck, Onion, Almond, Pastured Fed Eggs, Garlic, Oregano, Paprika, Parsley, Sea Salt And Black PepperAntibiotic and HGP free. No preservatives or any additives are added to the meatballs. The above ingredients cover 100%. No hidden secrets.

Local free-range chicken breast. Antibiotic and growth hormone-free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around. The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

This is true pasture-fed chicken breast. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken breast with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Local free-range chicken thighs with skin. Antibiotic and growth hormone-free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

This is true pasture-fed chicken leg, with the bone in. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken leg with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

These are true pasture-fed chicken wings. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken wing with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Whole small chicken. Perfect for a small dinner. Suitable for 1-2 adults.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed. No Hormones, No Antibiotics. True Free-range and only natural feed.

Suitable for 2-3 adults.Whole pasture-fed Kai Tong chicken from Khao Yai. Part of the diet are larvae and termites for really healthy and happy chickens. When we say pasture-fed we mean it. Often free-range is an empty term, but these chickens roam around a huge fertile area with lots of food to be found. Kai Tong chicken is different from Kai Korat in the sense that the meat is slightly firmer, but not chewy. We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Whole pasture-fed capon chickens from Khao Yai. Suitable for 4 adults.What's a Capon chicken?Capon is a special type of chicken, bred to make the meat more flavorful than a chicken as well as a turkey, with tender and juicy meat that is void of any gamey taste.Capon chickens are much bigger and have more meat than normal chickens which makes for a more tender, flavorful meat that is a delight. Compared to rooster meat, which can be quite gamy, capon meat is tender and flavorful. It is full-breasted, relatively fatty, keeping what could become dry white meat nice and moist as it cooks, and has a high proportion of white meat (32.7 grams of protein!)Capons are well-mannered birds and can be safely raised in the same areas with other roosters without the fear of feathers flying (and bruised meat)! They are also less energetic than other poultry which helps their meat to stay tender.This poultry is considered a luxury and during the early twentieth century, the capon was the chosen bird for Christmas feasts.Traditionally, capons are roasted following the same recipes for roasting a regular chicken but due to its larger size, the cooking time will need to be adjusted to be slightly longer. It’s also great for braising such as the classic French dish, Coq Au Vin. You might worry that the meat won’t hold up but we assure you, they can handle a good braising.When we say that our capons are pasture-fed, we mean it. Often free-range is an empty term, but these chickens have access to huge expansive fertile areas to roam with lots of food to be found. Our capons are raised antibiotics and growth hormones free.

Pasture-fed Duck Breast from Female Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. Female duck breasts are smaller than the male breasts, and are a bit less fatty.They do not receive hormones or antibiotics.

Pasture-fed Duck Breast from Male Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. The males are larger in size, and have a bit more fat which when cooked right can make the meat tastier.They do not receive hormones or antibiotics.

Pasture-fed Duck Breast from Female Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. Female ducks are a bit leaner and have less fat than their male counterparts.They do not receive hormones or antibiotics.

Pasture-fed Duck Leg from Male Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. The males are larger in size, and have a bit more fat which when cooked right can make the meat tastier.They do not receive hormones or antibiotics.

No hormones, no antibiotics and only natural feed.Comes as a whole duck with head and feet.

Local free-range chicken breast finely minced, lean. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Free-range chicken thighs(skinless) ground in house to a fine mince. Perfect for comfort food at home.Local free-range chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around. The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

This is true pasture-fed chicken liver. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken liver that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken gizzard. A bird organ they use for digesting their food.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken gizzard that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken heart. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken heart that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

These are true pasture-fed chicken feet. Great for stews and broths. Rich in collagen.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

A pack of 12 chicken eggs from our farm in Chachoengsao.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

The Hass avocado is the most common variety grown in Australia accounting for around 80 per cent of avocados available. Being a more robust fruit that can tolerate different climates they are able to be grown across most states of Australia.The Australian Hass avocado has the classic oval shape, a distinct pebbly textured skin that changes colours as it ripens - green to purple black. Premium and superiour taste with a smooth, creamy texture that is sure to satisfy you.To speed up ripening you can place in a paper bag together with a banana. For upcountry shipping we recommend to order our frozen ripened avocados.===Fats are a primary energy source for the body, and several types of fats are essential for survival. Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (( click here))

The Hass avocado is the most common variety grown in Australia accounting for around 80 per cent of avocados available. Being a more robust fruit that can tolerate different climates, they are able to be grown across most states of Australia.Best to eat right after thawing.We import unripened avocados from our supplier and once they turn ripe (the outside starts to turn soft), we freeze them to keep them in that ripened state. When frozen, the avocado can be kept for 3 months and more but we recommend to eat within 30 days for best taste experience. Once thawed the avocado is ready to eat right away.The Australian Hass Avocado can be identified by its classic oval shape, a distinct pebbly textured skin that changes colours as it ripens - from jade green to purple-black. Premium and superiour taste with a smooth, creamy texture that is sure to satisfy you.===Fats are a primary energy source for the body, and several types of fats are essential for survival. Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (( click here))

Bundle of 15 packs. Organic wild harvested açaí. Traditional non invasive harvest. Thick, nutritious, pure. An unsweetened puree for an authentic Brazilian açaí experience. Great for adding whole food nutrition to your bowl or smoothie without the added sugar.Acai Puree contains less than 1 gram of sugar per 100 and it's packed with nutrients and polyphenols.

Organic wild harvested açaí. Traditional non invasive harvest. Thick, nutritious, pure. An unsweetened puree for an authentic Brazilian açaí experience. Great for adding whole food nutrition to your bowl or smoothie without the added sugar.Acai Puree contains less than 1 gram of sugar per 100 and it's packed with nutrients and polyphenols.

Delicious firm berries with a subtle fruity flavor and attractive strong natural color. Recent reserach suggested wide ranging health benefits attributed to eating blueberries. Blueberries contain the highest antioxidant levels of all common fruits, and is the primary reason they are blue and purple in colour and have a slight kick to them.Did you know by freezing blueberries the anthocyanins (the main antioxidant in blueberries) are preserved really well especially when snap frozen at the source ( click here), making blueberries an excellent source of anti-oxidants year-round even in remote places like Bangkok. Frozen Blueberries contain more anthocyanin (the main antioxidant in blueberries) than regluar blueberries as the the ice crystals that form during freezing disrupt the structure of the plant tissue, making the anthocyanins more available. We've linked to an article ( here), should you want to learn more about the benefits of eating frozen blueberries.They are great to sprinkle on top of salads, to blend into smoothies, as toppings on desserts or eaten right out the bag, and in our opinion are one of the best-tasting fruits you can eat :) Origin of berries: Canada and New Zealand

Delicious firm berries with a subtle fruity flavor and attractive strong natural color. Recent reserach suggested wide ranging health benefits attributed to eating blueberries. Blueberries contain the highest antioxidant levels of all common fruits, and is the primary reason they are blue and purple in colour and have a slight kick to them.Did you know by freezing blueberries the anthocyanins (the main antioxidant in blueberries) are preserved really well especially when snap frozen at the source ( click here), making blueberries an excellent source of anti-oxidants year-round even in remote places like Bangkok. Frozen Blueberries contain more anthocyanin (the main antioxidant in blueberries) than regluar blueberries as the the ice crystals that form during freezing disrupt the structure of the plant tissue, making the anthocyanins more available. We've linked to an article ( here), should you want to learn more about the benefits of eating frozen blueberries.They are great to sprinkle on top of salads, to blend into smoothies, as toppings on desserts or eaten right out the bag, and in our opinion are one of the best-tasting fruits you can eat :) Origin of berries: Canada and New Zealand

If you're already a blueberry fan you're going to love these wild blueberries even more. They have half the sugar, double the fiber and double the anti oxidants. Enjoy Origin of berries: Poland

A delicious combination of succulent berries ready to use for desserts and exciting sauces. A blend of the very best of Sujon raspberries, blackberries, blueberries, boysenberries and strawberries. Ideal to enhance both the flavour and visual appeal of fresh fruit salads. Origin of berries: Canada and New Zealand

A delicious combination of succulent berries ready to use for desserts and exciting sauces. A blend of the very best of Sujon raspberries, blackberries, blueberries, boysenberries and strawberries. Ideal to enhance both the flavour and visual appeal of fresh fruit salads. Origin of berries: Canada and New Zealand

A traditional berry known for its distinctive flavor and bright red color. Grown to Sujons exacting quality standards and snap frozen to retain flavor and texture. Origin of berries: Chile and New Zealand

A traditional berry known for its distinctive flavor and bright red color. Snap frozen to retain flavor and texture. Origin of berries: Chile and New Zealand

A perennial favorite, Sujon strawberries are picked at their sweetest and snap frozen to retain flavor, sweetness and texture. Origin of berries: Chile and New Zealand

Opulent premium grade dark cherries. Rich dark red color and characteristic sweet flavour. Pitted(stones removed) for convenience Origin of berries: Canada and New Zealand

Large juicy succulent berries with unique distinctive flavor and deep red natural color. Harvested at the peak of perfection. Origin of berries: New Zealand

The traditional wild blackberry that grew in the hederows of Europe has been developed by careful breeding into a larger tasty cultivated fruit that thrives in the clear air and long summer days of New Zealand. Origin of berries: New Zealand

This fruit is ranked the highest for active anti oxidants and is increasingly popular. Gram for gram blackcurrants contain 4 times more vitamin C than oranges. It's excellent in smoothies, desserts(paleo of course) or just with some coconut butter. Origin of berries: New Zealand

Berry + Veg mix ready to blend. Grown in New Zealand, Chile and Canada. Comes in a carton with 3 servings each. Each of the four ingredients has been selected so both flavour and nutritional functionality are enhanced: the boysenberries add a deep rich tingling acidity and colour vibrancy plus folic acid; the raspberries both sharp sweetness and an aromatic boost that sings freshness; the blueberries a rounded sweetness that synergises with the other berries. And offsetting the sweetness and acid-freshness of the berries is the savoury, almost umami-like note, of the spinach along with its own goodness. A Wonderful anti-oxidant kickstart to your day! 50% Boysenberries 20% Spinach 20% Raspberries 10% Blueberries Canada Origin of fruits and veggies: New Zealand, Chile and Canada

Traditional North American favorite. Increasingly popular world wide. The tart flavor is great for sauces to accompany meat dishes such as stuffed turkey. Origin of berries: Canada and New Zealand

Richer, fuller flavoured and with a surprising intensity of sweetness, the so-called sour cherry is a more complex, grown-up treat than its sweet supermarket cousin. Perhaps best of all, for all the nutrients they offer, sour cherries are low in calories. Origin of berries: Poland

100% New Zealand grown. Pesticide free.The South Island grown Kale is picked at the perfect point of readiness before being carefully processed and snap frozen on the same day to retain its natural, earthy flavour and vital nutrients.

Green and oh so good, the Spinach soaks up all the nutrients from its rich Marlborough soil before being harvested during November/December; that’s when it’s at its peak. And to keep it that way, it’s processed into convenient cube portions and snap frozen all on the same day, ensuring ultimate freshness and flavour.100% New Zealand grown

Individually frozen baby carrots from New Zealand. New Zealand has very strict food growing and processing policies in place and are enforced tightly so we generally like to source our grass-fed steak from New Zealand, but they also grow lots of vegetables.Baby carrots are just smaller version of regular carrots and have roughly the same amount of nutrition per 100 grams, but many kids are 10x as likely to snack on these as they are sweeter and crunchier.

A herbaceous plant from the Polygonaceae family. Cultivated and used in Asia since ancient times, it was then used as a tonic and laxative remedy. Its leaves are toxic, only the stalks (petioles) are eaten raw or cooked. It has only been cultivated in Europe since the sixteenth century and it was only consumed two centuries later for its gastronomic value.Based on specifications drawn up with our trusted partners, the fruits are meticulously sorted, pitted, destalked and hulled.

Frozen Brussels Sprouts grown in Belgium.

The Bergeron variety, which grows on plantations often next the Hermitage vineyards, is known for its sugar-acid balance and its beautiful orange color.

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Description Rhonda Patrick's favorite; frozen broccoli sprouts. Grown for 5 days in rich peat soil by Maarten's Microgreens. Then frozen to increase the sulforaphane and packed in ziplock bags. Completely free from pesticides or fertilizers. Microgreens are nutrient and flavor packed young mini versions of fully grown vegetables. Chefs use microgreens to decorate their dishes. They make everything look better and fresh, but some microgreens are not just pretty. They have hidden powers!Broccoli microgreens for example are anti-inflammatory, anti-aging and help your body fight cancer cells. In broccoli microgreens the healthy, good-for-you, natural chemicals responsible for the health boost are far more concentrated compared to fully grown broccoli. Origin At Paleo Robbie, we source the best quality microgreens from Mr. Maarten’s Microgreens which are grown without pesticides, from safe seeds, grown in organic growing media. We freeze the greens for you so that it’s ready to use in smoothies. Recommendations Perfect for smoothies to get your extra kick of nutrients and sulforaphane. Broccoli microgreens have a very mild taste, so you can mix them easily with any smoothie or shake. Frozen in the blender is the best way to mix and to ensure you get the full potential of the sulforaphane. ===For more information, please read below=== Broccoli microgreens contain a lot of sulforaphane, a powerful anticarcinogen and antibacterial compound.At minus 20 degrees the level of sulforaphane is at its maximum. For an in-depth study regarding sulforaphane, we highly recommend you set aside around 45 minutes to watch the below highly educational and informative video by Dr. Rhonda Patrick on the health benefits and longevity benefits of sulforaphane;If you're short on time then we highly recommend watching this video where Dr. Patrick condensed the information to an easier to digest length;

Description Rhonda Patrick's favorite; frozen broccoli sprouts. Grown for 5 days in rich peat soil by Maarten's Microgreens. Then frozen to increase the sulforaphane and packed in ziplock bags. Completely free from pesticides or fertilizers. This is a bundle of 8 individual packs of 40 gram portions each.Microgreens are nutrient and flavor packed young mini versions of fully grown vegetables. Chefs use microgreens to decorate their dishes. They make everything look better and fresh, but some microgreens are not just pretty. They have hidden powers!Broccoli microgreens for example are anti-inflammatory, anti-aging and help your body fight cancer cells. In broccoli microgreens the healthy, good-for-you, natural chemicals responsible for the health boost are far more concentrated compared to fully grown broccoli. Origin At Paleo Robbie, we source the best quality microgreens from Mr. Maarten’s Microgreens which are grown without pesticides, from safe seeds, grown in organic growing media. We freeze the greens for you so that it’s ready to use in smoothies. Recommendations Perfect for smoothies to get your extra kick of nutrients and sulforaphane. Broccoli microgreens have a very mild taste, so you can mix them easily with any smoothie or shake. Frozen in the blender is the best way to mix and to ensure you get the full potential of the sulforaphane. ===For more information, please read below=== Broccoli microgreens contain a lot of sulforaphane, a powerful anticarcinogen and antibacterial compound.At minus 20 degrees the level of sulforaphane is at its maximum. For an in-depth study regarding sulforaphane, we highly recommend you set aside around 45 minutes to watch the below highly educational and informative video by Dr. Rhonda Patrick on the health benefits and longevity benefits of sulforaphane;If you're short on time then we highly recommend watching this video where Dr. Patrick condensed the information to an easier to digest length;

The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange colour due to the vitamin content of their feed. Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Description Nicely portioned strips from the center of the wild sockeye fillet. Perfect for cooking a single serving. The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange colour due to the vitamin content of their feed. Origin Wild-caught and directly imported from Alaska. Recommendations This is a very versatile cut suitable for further preparation for a variety of dishes. Can be baked in an oven, poached, pan fried, or grilled over open flame. Also suitable for curing such as the Swedish classic; gravlax. Your imagination (and cookbook!) is your only limit. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Description Nicely portioned strips from the center of a Wild White King Salmon! Only one in a hundred of wild caught king salmon is white and is great rare treat. When stock is out we may not have it again for several years. Origin Wild-caught and directly imported from Alaska. Recommendations King or Chinook salmon is more delicate than chum or sockeye, and should be cooked at lower temperatures, and lightly pan-fried medium-rare is best for appreciated the soft juicy texture. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Description Wild Sockeye Salmon Steak Cubes were made from the fillet strips that were to small to be full size strip.The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange colour due to the vitamin content of their feed. Origin Wild-caught and directly imported from Alaska. Recommendations Great for Fisherman Pies, DIY nuggets, and chunky soups. Let your imagination run wild! ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Cured wild caught sockeye salmon from Alaska. 200gr of generously sliced gravlax is the perfect appetizer.Unlike other other curing methods we do not use any sugar. Ingredients: Sea Salt, Black Pepper, Coriander Seed, Caraway Seed, Cardamom, Dill, Wild Alaskan Sockeye.

Description Of all the Alaskan wild salmons, the King Salmon is the most prized of all. The king is more fatty than the other wild salmon and while the texture is firm it melts in your mouth. Not available anywhere else in Thailand.Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon. Origin Wild-caught and directly imported from Alaska. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Description The pink salmon (also known as the humpback salmon) is an iconic species of the north Pacific Ocean and is one of the most important fishery species throughout its range Although smaller than the Sockeye and Coho, Pink Salmon is very nutritious and packs just as much goodness like their larger cousins. Pink Salmon has a delicate and light flavour, with a rosy-pink coloured flesh with a texture that is more like trout than salmon. Origin Wild-caught and directly imported from Alaska. Recommendations This is a very versatile cut suitable for further preparation for a variety of dishes. Can be cut into strips and then baked in an oven, poached, pan fried, or grilled over open flame. Because of their milder flavour, they make an excellent vehicle for sauces. ===For more information, please read below=== Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (Click here for the source).In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (Click here for the source), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (Click here for the source). Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.Sockeye salmon is one of the lowest mercury fish available. We have also listed a neat chart that lists which fish have a lower mercury rate compared to others.Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Fished from Alaska’s natural, pristine environment, Wild Coho Salmon Steaks capture their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative.Perfect for grilling, baking, frying or on the BBQ. These 100% wild, pure salmon have a bright orange flesh, firm texture and delicate flavor.*Salmon steaks have the pin bone in and unlike fillets still contains bones in the flesh*==Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishFinally, wild-caught salmon tastes much better and has a better texture than farmed.

The collar is between the head and the body of the wild salmon, and is perfect for soups and making broth.Fished from Alaska’s natural, pristine environment, Wild Coho Salmon captures their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative.

These homemade Wild Salmon nuggets are gluten-free and "picky kid" approved!Paleo Robbie wild salmon nuggets are a healthier alternative to what you find at fast food joints. Ours is loaded with omega 3's, vitamin A and K and absolutely packed with protein. But most importantly, they are 100% whole foods without anything artificial.Our wild salmon nuggets are already cooked, so all you have to do for a great healthy snack at home: 1. Defrost nuggets in the fridge overnight, or on the kitchen counter for 1-2 hours. 2. Preheat a frying pan or deep fryer to 180 celsius or medium to high heat 3. Place the nuggets inside your healthy oil of choice and they'll be good to go as soon as the crust is golden brown. Ingredients: Wild Alaskan Coho Salmon, Grounded Almond, Tapioca Starch, Black Peppercorn, Fleur De Sel (Evaporated Sea Salt).

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100)

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100)

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100) Comes as a whole smoked fillet. Great value for the wild salmon enthusiasts.

Homemade bone broth from organic veggies and wild-caught Alaskan salmon bones and skin. Simmered lightly for 3 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags. Since salmon is not a white meat fish, the flavour at thick concentration would be a bit 'fishy' so our chefs perfectly balanced the broth with herbs and just enough water for a very tasty liquid that is ready to drink right out of the pack. Since the collagen is relatively lower compared to our other broths, we priced this broth at a very friendly price :)When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Wild caught fish bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our wild caught fish bone broth is made in house using organic veggies and wild caught Cod or Alaskan Salmon. It's simmered for 3 hours at 232 degrees Celsius to extract all collagen and gelatin.

Wild Alaskan Salmon are line-caught from Alaska’s natural, pristine and cold waters. These Sockeye, Coho and Keta Salmon trimmings are Grade B which means it's not just meat but comes mixed with bones and skin. Ideal to make stock and broths. This pack is excellent if you're looking to make stews, broths, soups, pies or fish cakes. The meat comes with the skin and the bones, enhancing your meals with natural collagen as well as healthy fats from the skin and the bones.----Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

A pack of 2 skinless loins - wild caught Pacific cod from Alaska. MSC certified.Pacific Cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific Cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A pack of 3 skinless loins, each 120-140 grams in size. Wild caught Pacific cod from Alaska. MSC certified.Pacific Cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific Cod lends itself to a variety of sauces and seasonings. =============Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A single loin with the skin on from wild caught Pacific cod from Alaska. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

Homemade bone broth with organic veggies and wild-caught Pacific Cod bones. Simmered for 6 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

A Fillet of wild caught pacific cod without the skin. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

Our Black Cod is wild-caught in the pristine waters of Alaska and flash frozen on-board of the ship that caught it.FLAVOR & TEXTURESucculent, rich flavor and velvety texture. Has a beautiful snow-white fillet, perfect flake and rich oil content.NUTRITION FACTSExcellent source of heart-healthy, omega-3s. Good source of potassium and an excellent source of high quality protein.PREPARATION TIPSLuxurious, velvety texture makes it perfect for grilling, poaching, smoking, and roasting.

Red Cod is excellent in sautéing, grilling or baking. The fillets are best served by drying the fillets with a paper towel and sprinkling them with salt and leaving them for a couple of hours in the fridge before cooking. This process firms the flesh. Following this treatment, the red cod is excellent eating.Found around southern Australia and New Zealand, from the surface to 700m. New Zealand’s Red Cod fishery is managed by a strict Quota Management System (QMS), which allows only a set amount of Red Cod to be taken commercially each year. It makes for a good sustainable source of fish with moderate to low mercury levels.

For our cod products, we use the Norwegian-Arctic cod, which spends most of its life in the Barents Sea. Most of our catches are made near the northerly Lofoten Islands where cod fishing has been a way of life for more than 1,000 years.King Oscar offers preservative-free, delicate, mild, low-fat cod meat and all-natural cod roe, cod liver, and cod liver pâté – Norwegian delicacies.

Deep sea cod (also known as Ribaldo) has very soft flesh which is moist with a mild flavor. They are wild caught, 100% natural and fully sustainable. Deep Sea Cod trimmings are perfect for making your fish cakes or soup at home. Great value for money if you want to get your omega 3 on.

100% Paleo Fish Fingers with curry flavour! All you need to do is oven bake at 150C until crispy or golden brown. You can also deep fry them in a healthy oil like coconut oil until golden brown. Prepare straight from frozen.Perfect snack for you or your kids. Best enjoyed with a delicious sauce on the side. Ingredients: Wild caught Cod from Alaska, Pasture-fed Chicken Egg whites (the yolks go into our Liver pates:)), Almond, Fleur De Sel (Evaporated Natural Sea Salt), Curry Powder.

Large fillet of Greenland Halibut. One of our best quality fish in store and a personal favorite of mine. While not boasting the same levels of Omega 3 as wild salmon, halibut still contains a lot of omega 3 and is still a healthy choice to eat regularly. Like other cold water fish such as herring it contains a good amount of Vitamin D.Halibut meat is lean, white, dense and finely textured. It is tender and mild flavored when cooked. Halibut also retains moisture well when frozen.It can to be prepared using a variety of cooking methods such as sautéing, grilling, broiling, roasting, steaming or poaching, but the lean meat dries out quickly if overcooked. Similar fish include sea bass, snapper or grouper.

High quality wild and untreated scallops perfect for bbq and grilling. Our Natural scallops have tan creamy colours and both colour and size differ between each piece as they are of course truly wild. Our King Scallops are roughly 30 grams each. They are not treated with phosphates.In the seafood business, there are two ways scallops are handled (and sold) on the market: dry and soaked. "Soaked" (also known as "wet" or "treated") scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight. When scallops are exposed to a phosphate bath, they absorb it and swell - gaining water-weight, and thereby lowering the net cost to the scallop processor. (Keep in mind, that when you buy "soaked" scallops - you are paying and eating this added water and phosphate.) The absorbed water evaporates when the scallops are cooked- leaving them smaller, tougher and less-flavorful than their dry counterparts. It is generally easy to discern treated scallops as they will usually appear very white in color. "Dry" is the seafood industry term for natural scallops, which have not been treated with phosphates. Natural scallops have a slightly tan, or "vanilla"-color. Dry scallops are superior for the following reasons:For searing purposes, dry scallops caramelize beautifully!Dry scallops taste sweet & natural, where "wet" scallops can sometimes have a washed-out, or even slightly "soapy" or bitter flavor."Soaked" scallops are (unfortunately) very common or even the standard; if a menu uses Dry Natural scallops it will most likely explicitly say so due to the premium.

An affordable wild shrimp that eats like a little lobster? Is it possible? Yes, it is if you are talking about wild caught Argentina Shrimp. The taste of these shrimp has been compared to Rock shrimp or Spot prawns. The meat is distinctively red in color in both the raw and cooked state. This is owing to the fact that being wild, they consume more krill and protein than farmed shrimp. They work well in every shrimp application- cocktails, ceviche, salads, pastas, sautés and chowders. Wild is a better choice for your health.

An affordable wild caught shrimp that still has all their nutrition? Is it possible in Thailand? Yes, it is if you are talking about wild caught Greeland Shrimp. They work well in every shrimp application- cocktails, ceviche, salads, pastas, sautés and chowders. Wild is a better choice for your health.

Description Be prepared to be amazed with these steak-grade tuna burgers!Imagine the shape of a burger, but with the consistency of a good tuna steak, and you're guaranteed a winner for your next BBQ. Combine it with some traditional seasonings & herbs, some light mayo and this will definitely satisfy any meat-lover's taste buds.Not sashimi-grade, so please don't eat this raw. Origin Our wild-caught Yellowfin tuna is sustainably caught using practices that preserve the ocean's eco-system. Sourced from the blue waters of the Pacific ocean, our fishermen are committed to using hand-line techniques that have a low level of by-catch. We love this fish for the heart-healthy source of omega-3 fatty acids. Our tunas are only caught when in season locally, and Yellowfin tuna is one of the tuna species with the lowest mercury content. To make sure that you get the lowest amount of mercury possible, we source smaller and younger Yellowfin tunas as they have much less mercury than larger and older tunas. Recommendations Great for grills, pan fried or in unconventional ways such as casseroles, your imagination is the limit for this steak burger.

This is the “Fish-Lovers Steak!”, a rich source of protein, vitamins and minerals. The meat is light and mild-flavored, can be cooked by any method, and many prefer it rare.

Description This is a lovely steak cut from the belly of the Yellowfin Tuna. Beautiful marbling and fat, giving you deliciously melt in your mouth experience.Not sashimi-grade, so please don't eat this raw. Origin Our wild-caught Yellowfin tuna is sustainably caught using practices that preserve the ocean's eco-system. Sourced from the blue waters of the Pacific ocean, our fishermen are committed to using hand-line techniques that have a low level of by-catch. We love this fish for the heart-healthy source of omega-3 fatty acids. Our tunas are only caught when in season locally, and Yellowfin tuna is one of the tuna species with the lowest mercury content. To make sure that you get the lowest amount of mercury possible, we source smaller and younger Yellowfin tunas as they have much less mercury than larger and older tunas. Recommendations Best prepared in a hot skillet over indirect heat with olive oil for best taste experience.

Description A very high quality, lean protein source that works great in various recipes.This product is AAA sashimi-grade and can be enjoyed raw. Origin Our wild-caught Yellowfin tuna is sustainably caught using practices that preserve the ocean's eco-system. Sourced from the blue waters of the Pacific ocean, our fishermen are committed to using hand-line techniques that have a low level of by-catch. We love this fish for the heart-healthy source of omega-3 fatty acids. Our tunas are only caught when in season locally, and Yellowfin tuna is one of the tuna species with the lowest mercury content. To make sure that you get the lowest amount of mercury possible, we source smaller and younger Yellowfin tunas as they have much less mercury than larger and older tunas. Recommendations Excellent for many raw recipes such as tuna timbale, tekka don, tuna tartare or your own poke bowl with avocados and kimchi.

Description Nothing as satisfying and quick to prepare like good old steak cubes. Imagine the taste of a good steak in a matter of seconds. Perfect for lovers of teppanyaki.Not only that, it's Sashimi-grade so can be enjoyed raw so an excellent choice if you enjoy chunky tuna tartare, carpaccio or poke bowl. Origin Our wild-caught Yellowfin tuna is sustainably caught using practices that preserve the ocean's eco-system. Sourced from the blue waters of the Pacific ocean, our fishermen are committed to using hand-line techniques that have a low level of by-catch. We love this fish for the heart-healthy source of omega-3 fatty acids. Our tunas are only caught when in season locally, and Yellowfin tuna is one of the tuna species with the lowest mercury content. To make sure that you get the lowest amount of mercury possible, we source smaller and younger Yellowfin tunas as they have much less mercury than larger and older tunas. Recommendations One of the most versatile cuts out there, the sky's the limit! Great for teppanyaki style cooking, stir-fries, casseroles, pies or bbq skewers. Can also be enjoyed raw in the form of chunky tuna tartare, carpaccio or poke bowls.

Description You've seen these types of blocks at your visits to your favorite sushi chef. These are high-quality, Sashimi-grade blocks of Yellowfin Tuna known as Saku Blocks. Great if you want to make your own sashimi and sushi, or just want to control the thickness for your seared tuna by cutting the tuna yourself. Origin Our wild-caught Yellowfin tuna is sustainably caught using practices that preserve the ocean's eco-system. Sourced from the blue waters of the Pacific ocean, our fishermen are committed to using hand-line techniques that have a low level of by-catch. We love this fish for the heart-healthy source of omega-3 fatty acids. Our tunas are only caught when in season locally, and Yellowfin tuna is one of the tuna species with the lowest mercury content. To make sure that you get the lowest amount of mercury possible, we source smaller and younger Yellowfin tunas as they have much less mercury than larger and older tunas. Recommendations Great for home-made sashimi and sushi, carpaccio, or cut into smaller chunks for pan-seared tuna.

Monkfish are widespread in New Zealand coastal waters and abundant in the South Island at depths of 50 to 500 metres. They are mottled green with speckles, have a large bony head and no scales. Monkfish flesh is firm, succulent and pearly white, with a low oil content. It is suited to baking; barbeques; poaching; steaming; use in a soup/chowder; or frying. It is rich in vitamin D and selenium, so don't pass it up.

Smooth Dory fillets are large and white; they are firm and do not flake easily, holding together well when cooked. Because of this they are a versatile fish species, suitable for most cooking methods. Wild Caught in the waters of New Zealand.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

These whole mud crabs (Scylla serrata) were wild-caught in the mangrove forests of Madagascar. Under strict government guidelines they are sustainably caught only 9 months of the year above the minimum size of 11cm in width.The meat tastes amazingly fresh! You can cook the entire crab, or for just the meat our paleo chefs recommend to hand-pick the meat with a small spoon to get up to 200 grams of crab meat and to cook the meat at a low temperature such as sous vide. When I tried it the taste and the freshness really blew me away.

Frozen whole cooked Canadian lobster.These lobsters are caught in the icy waters off the coast of Prince Edward Island in Canada.

These whole King Crab were wild-caught in the south atlantic ocean of the Falkland Islands. The Chilean King Crab fishery is fully managed by SERNAPESCA, the governing body for all fishing activity. Capture and landings are tightly controlled under stringent environmental standards in support of environmental sustainability and species protection policies enforced by Chile’s Sernapesca organization under the Fisheries and Aquaculture Act.The meat tastes amazingly fresh! Steamed and grilled this crab is guaranteed to be the star of your next dinner event. 100% crab, no additives, no glazing, no nasties.

A Firm white fish that can be sauteed, grilled, baked, or broiled. Comes as a steak cut.The origin and living of the snow fish is at the bottom of the sea with dept up to 300 meter. The meat of deep sea fish is useful for body and has more nutritional value than fish swimming on the top of sea.Flash Frozen on the ships.

A Firm, White, Flaky Fillet that can be sauteed, grilled, baked, or broiled. Premium Quality Chilean Sea bass. Wild Caught in the Falkland Islands. Flash Frozen on the ships

Ocean perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky. Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

A great choice for white fish. Named after it's distinct orange color the Orange Roughy has a delicate mild tasting flavour. Orange Roughy have large flaked flesh of pearly white that holds together well when cooked.They are wild caught, 100% natural and fully sustainable. Fillets are skinless and bonelessWorried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

It is a fish highly prized in Sushi Restaurants worldwide for its mild flavor and rich oil content. It is also known as Yellowtail in the US. Yellowtail meat is pink, though wild yellowtail can vary in color due to differing fat content among fish. Yellowtail fillets can have a dark muscle line along the edge.Cooked meat is white and firm with a sweet, mild flavor. The high oil content gives the flesh a buttery texture.Comes as a whole fish. One fish per pack.

Comes as a whole fish. Two per pack. Atlantic Mackerel is a true powerhouse in terms of nutrients. Salmon gets all the praise, but Mackerel actually boasts higher levels of omega 3 including the important ones DHA EPA. On top of that mackerel has a lot of extra goodies packed in there such as Vitamin D.

Smoked mackerel is delicious, nutritious and even comes ready to eat, with absolutely no cooking required.Some people believe that smoked mackerel is actually raw but it has in fact been not only cooked by the smoke but granted an extra special flavor. The smoking also preserves the natural in the fish, leaving it beautifully moist.If you are looking for a new way to enjoy mackerel and add lots of omega 3 to your diet, why not give smoked mackerel a try, perhaps in the form of one of the suggesting serving solutions listed below.Try as:Smoked Mackerel with Simple Salad BruschettaSmoked Mackerel Salad WrapsSmoked Mackerel and Sour Cream Toasted French Role Slices Smoked Mackerel on Pizza

Sourced from the best Atlantic stocks our Cold Smoked Halibut has a soft lean flesh with healthy fatcontent which is essential for good smoking and delivers a buttery taste and delicate texture full of flavor’s from cold beech wood smoking.CONSUMPTION:Enjoy with white Breadand a bit ButterPREPERATION:Take Halibut out of the FreezerDefrost in Fridge for 24 HoursTake Halibut out from Fridge 20min.use open bag within 6 Days

Our Smoked Tuna is a game fish with natural meaty flavors influenced by its diet and producing a darklow-fat muscle dense flesh that is still very soft and melts in your mouth - Fantastic to share and is delivered sliced.Captain Hook’s Smokehouse only uses responsible sourced line caught fish.CONSUMPTION:Best carpaccio style with a little olive oiland freshly ground black pepperadd some avocadoPREPERATION:Take Tuna out of the FreezerDefrost in Fridge for 24 HoursTake Tuna out from Fridge 20min.use open bag within 6 Days

Shellfish is often overlooked as a part of a healthy diet. The Greenlip Mussels are not wild caught, but farmed. The farmers attach young mussels to ropes, lower the ropes into the ocean, and let nature take its course. The Greenlip variety from New Zealand gets the thumbs up from Mark Sisson over at Marksdaily apple: http://www.marksdailyapple.com/farmed-seafood-safe-nutritious

Wild Caught Crab Claw Meat. Hand picked and pasteurised.Full claw, arm & leg meat great for crab bisque, seafood sauce, crab cakes and garnishing salads.

Wild Caught Super Lump Crab Meat. Hand picked and pasteurized. If you ever wanted to make a decadent 'kaaw pad puu' with large lumps of wild crab meat... it won't get better than this.

High in omega-3 fatty acids, anchovies are a tasty part of a heart-healthy diet. Butter soft and full of flavor. Great addition to sauces, salads and snacks. Small fish like anchovies are one of the best choices of fish for your health and the oceans. They are abundant and not at risk of overfishing. They are also smaller and lower on the foodchain, so they are less exposed to mercury accumulation and pcbs.These anchovies are from Italy.

Introducing all-new Royal Fillets of Mackerel in Olive Oil! Treat yourself to gourmet quality fillets of North Atlantic mackerel and the buttery flavor of pure olive oil. Extraordinary, light taste and moist texture – unlike anything else in the seafood aisle. Wild-caught. Over 3500mg of Omega-3s in every can.IngredientsSkinless and boneless mackerel fillets, olive oil, salt.Sustainably wild-caught in the pristine, icy waters between Norway and the Faroe Islands. King Oscar’s North Atlantic mackerel is a smaller, lower food-chain, “forage” species not associated with concerns common to larger, predatory Spanish and King mackerel varieties.

Finest quality, tiny brisling sardines in top-grade extra virgin olive oil. Wood-smoked for light flavor. Hand-packed as always. No preservatives. The superfood from the sea.IngredientsWild caught Brisling sardines, olive oil, salt.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

Finest quality wood-smoked Norwegian wild caught brisling sardines hand-packed in a sunny Mediterranean-style sauce of top-grade olive oil, sliced black olives, red bell pepper, and garlic.The superfood from the sea.IngredientsBrisling sardines, extra virgin olive oil, black olives, red bell pepper, herbs of Provence, salt.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

A bold, new international flavor from King Oscar! Finest quality brisling sardines in extra virgin olive oil with sliced hot jalapeño peppers. Now you are instantly ready for easy fish tacos or an exotic salad. Real oak-wood smoked. Hand-packed as always. IngredientsBrisling sardines, extra virgin olive oil, sliced jalapeño peppers, salt, chili paprika flavor.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

Blue Hake also known in New Zealand as Hoki or internationally as Blue Grenadier is a versatile white fish fillet. Wild Blue Hake trimmings are perfect for making your fish cakes or your toddler's dinner at home.It's sustainable and wild caught in New Zealand.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

Description A pork chop is a loin cut that usually contains a rib. Pork chops are probably the most well known and most commonly eaten cut of pork. Our Pork Chop tends to be leaner than other pork cuts but they are still very flavourful, especially since we raise our piggies in a natural environment giving the meat a slightly gamey taste. A great alternative if you've been eating chicken and beef all week and want to dig into something different.This is a pack of 2 chops weighing around 200 grams each, ideal for a dinner for two. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. Recommendations Treat the pork chop like how you'd treat a priced t-bone steak. Salt, olive oil, thyme, butter and a hot pan is the pork chop's best friend. Of course, pork pairs great with potato but also goes great with the peppery notes of arugula in a salad. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Description A pork chop is a loin cut that usually contains a rib. Pork chops are probably the most well known and most commonly eaten cut of pork. Our Large Pork Chop tends to be leaner than other pork cuts but they are still very flavourful, especially since we raise our piggies in a natural environment giving the meat a slightly gamey taste. A great alternative if you've been eating chicken and beef all week and want to dig into something different.This is a pack of 1 chop weighing around 300-320 grams. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. Recommendations Treat the pork chop like how you'd treat a priced t-bone steak. Salt, olive oil, thyme, butter and a hot pan is the pork chop's best friend. Of course, pork pairs great with potato but also goes great with the peppery notes of arugula in a salad. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

From Joe Sloanes selected pig farms. Free-range & antibiotic free. A slowly cured British style bacon made from the loin.Free-range & Antibiotic free.

From Joe Sloanes selected pig farms(free-range & antibiotic free).

From Joe Sloanes selected pig farms. Free-range & antibiotic-free.British style bacon made from the loin that was slowly dry-cured with a concoction of honey and spices.

Bacon Bits (Lardons) Diced US style smoked bacon, great for pastas or salads. Free-Range and antibiotic-free.

From Sloane's free-range farm. Antibiotic-free.

Boneless Pork Loin from Joe Sloane from his selected ethical and sustainable pig farms. Free-range & Antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

Description Soft Bone Spare Ribs (also called young ribs) are cut from the lower part of the rib cage where there is more cartilage. The upper ribs are called baby back ribs, but not because they come from a baby pig! Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Description St Louis cut of ribs. Unseasoned. Perfect for a bbq. St. Louis ribs are slightly different from the more familiar baby back ribs as they are the meaty rib cut from the belly after the belly is removed. Trimmed down into the popular rectangular shape, they are meaty and tender as the hard breastbone and chewy cartilage are removed during the trimming.As they are flatter than baby back ribs, they are easier to brown. Due to their higher fat content, they are juicy, tender, succulent and very flavourful when cooked properly.Flavourful, easy to prepare and aesthetically pleasing, this is a pork-lovers rib and an excellent change from the traditional baby back ribs. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Spice rubbed ribs with quality paprika. Great for BBQ's. From Sloane's free-range farm. Antibiotic-free, gluten-free, sugar-free.

Description Ground Free-Range Pork is one of our go-to staples as it's one of the most versatile and versatile meats to cook with! Great when made into chili, meatballs, ragu, as a filling for dumplings, tacos, stuffed peppers and anything else you can imagine, there is nothing so delicious, nourishing, easy to prepare and of course, sustainable! Also works great when combined with leaner beef cuts to give the stew, loaf, meatball or meat sauce for more flavour. In Italian as well as Scandinavian cooking, ground pork is always mixed with ground beef to give beef more flavour.Ground Free-Range Pork is a great alternative to chicken and beef as pork is simply delicious and juicy, hence the nickname "the other white meat". We highly recommend keeping a pack in your freezer at all times.Our ground comes from the very best cuts. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Description Collar steaks are boneless steaks cut from the pork collar. An excellent and beautifully marbled cut of pork, packed with flavour and makes for very juicy steaks. Origin Sourced from our free-range farm in Ratchaburi, where the pigs enjoy unlimited access to the outdoors resulting in healthy, sanitary and happy animals. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field. Recommendations The pork collar steak is a slice of very versatile meat high in intermuscular fat, allowing it to be cooked in many different ways. Great when pan-seared or grilled but can also hold up well with slow-roasting or braising. We recommend pan-searing with ghee or lard at high heat, then adding a crushed clove of garlic, thyme and grass-fed butter towards the end and basting the steak, then allowed to rest for 5 minutes. Experiment seasoning with large salt flakes at the end for a nice texture contrast. ===For more information, please read below=== All of our pork is free-range. Why should you care whether it's free-range, hygienic, organic or commercially farmed? For the very same reason that you would eat pasture-fed chicken or beef!In Thailand, the different labelling is very confusing and very vague. We have spent many hours to make sense of this industrial-sponsored mass-marketing drivel and it boils down to this; eat free-range pork.Organic pork is merely a labelling slapped on the packaging to let you know that the farm adheres to standards that are more focused on farm inputs and land management. Most certifiers only require that the farm complies with a weakly enforced code of practice for animal welfare. The code offers minimum welfare standards for the pigs. Hygenic pork is also a very vague terminology with very little information offered except the pigs are raised in sanitary conditions.Free-range however means that the pigs are raised with unrestricted daytime access to the outdoors areas that are suitable for grazing and are provided with shade and shelter. The animals must use the outdoor areas each day unless they choose to shelter due to weather conditions. This results in very healthy pigs that are happy. Free-range pigs are cleaner as they don't spend most of their lives caked in mud, dirt and faeces which can lead to health issues which industrial farms combat by administering large amounts of antibiotics to the animal. The antibiotics that are administered to the pig then eventually finds its way to you. Our farms raise only heritage breed pigs, which are slow-growing and selected for their deep flavors and excellent health. Think of them as an heirloom tomato, or squash, providing biodiversity. The pigs are never treated with synthetic hormones or given GMO containing grains. The animals are never stressed, and allowed to a happy life in the field.With unrestricted outdoor access, the pigs are left to be their natural omnivore selves, (pigs eat a little bit of everything, not just grass), free-range pork is a home run for our bodies, compared to those raised on factory farms. Free-range pork offers high quality fats, with a better ratio of Omega-3 to Omega-6 fatty acids compared to industrial-farm raised. The high quality lard from free-range pigs also contains high amounts of vitamin D and vitamin A which industrial farmed pork contain minimal amounts of. Finally, free-range pork is a great source of selenium (74% more!) which helps your body combat free radicals, supports healthy thyroid function and strong immune system. Selenium needs vitamin E to work as an antioxidant, which makes free-range pork such an amazing food since it has both!

Pork Burgers, Gluten-free - A simple, lightly seasoned pork burgerFrom Joe Sloanes selected pig farms. Free-range & antibiotic free.

A skinned pork shoulder on the bone. The perfect cut for BBQ'ing or slow roasting. From Joe Sloanes selected pig farms(free-range & antibiotic free). Product comes frozen. 1

Sliced Paris Ham by Joe Sloane.Free-range & Antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

The classic Italian roast pork dish.Pork loin, wrapped in pork belly with a stuffing of garlic, parley, fennel and lemon zest.From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

An Italian style bacon dry-cure with garlic, fennel and black pepper and then rolled and aged for 4 weeks.

Great roasted or smoked, but also a great way to add flavour to soups and casseroles.

A brined and honey-cured ham hock. Made from free-range pork, free of antibiotics and growth hormones.As a child, my brother and I used to have ham hocks all the time during the winter holidays. Mom would cook them up in the slow cooker with sauerkraut. Ham hocks and sauerkraut is such a good combination!So, what is the difference between ham hocks and pork knuckles? Nothing actually, they are the same thing. Ham hocks are just cured.This ham hock has been brined and honey-cured and is a great addition to any party. Goes great with pickled cucumber, sauerkraut and dijon mustard, or you can give it a German twist and deep fry it in oil to get crispy outer skin. For an Asian twist, serving it sliced with kimchi, or cooked in a chicken broth with kimchi is sure to tickle your taste buds!

Ever wondered what a butcher does with the bits not good enough to go into their sausages?..... Healthy Dog Food!We have a range of dog food to keep your dog "as healthy as a butchers dog"!A mix of trimmings from our high-welfare meats. Contains free-range meat trimmings, offal and blood. All ground and cooked into a large 'sausage' ready to slice.Unlike commercial dog food, there is no water, preservatives, junk oils or artificial stuff added and its rich in meaty goodness.

Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread and served at room temperature. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, this French dish has its many regional definitions. In general most rillettes are served at room temperatures, much like a paté.

A traditional rich, smooth chicken liver parfait made with port and brandy and sealed with clarified butter.All our chickens are naturally raised without the use of hormones or antibiotics. The natural chicken feed give the livers a natural extra richness. Giving a rich flavour like foie gras (but without the cruelty!)

From Joe Sloanes selected pig farms. Free-range & antibiotic free. Lard is the rendered fat from a pig and suitable for frying and cooking your meats and vegetables. Lard is 39% saturated fat, 45% monounsaturated and 11% polyunsaturated. Lard is a great source of dietary vitamin D.

A classic French sausage stuffed into thin natural casings. Very popular for breakfast. They basically are your favourite pigs in blankets, without the blankets:)From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

Wrapped in a layer of bacon this British style mini chipolata is favorite of many.Mini Chipolatas wrapped in Sloane's dry-cured streaky bacon.From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

Classic Cumberland sausages without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. - Pork (97.6%), Salt (0.8%), Herbs & Spices (1.6%)

Classic Lincolnshire sausages from Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free. Pork (97.6%), Salt (0.8%), Herbs & Spices (1.6%)

Classic Pork & Apple sausages from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Pork (88.7%), Apple Juice (4.8%), Apple (4%), Salt (0.8%), Herbs & Spices (1.7%)

Garlic & Sun-dried Tomato Sausages, Gluten-free - Flavoured with plenty of garlic and semi dried cherry tomatoes. Made exclusively with pork from Sloane's Free-range pig farms.Free-range, antibiotic-free and gluten-free. Pork , Dried Tomatoes, garlic Pepper, Salt

Italian Picante Sausages sausages from Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free. Ingredients: Pork 94,6%, Herbs & Spices 2,3%, Red Wine Vinegar 0,9% Milk 0,9%.

German style Bratwurst from Joe Sloanes selected pig farms.This sausage contains lactose which is not strictly speaking paleo. The sausages are made with whole cream.Free-range, antibiotic-free and gluten-free. Ingredients: Ground Pork, Milk, Salt, Herbs&Spices

Chorizo sausages from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Pork (91.6%), Red Wine (3.5%), Herbs & Spices (2.8%), Garlic (0.9%), Curing Salt (IMS250 0.006%) (0.9%),

A pre poached pork free sausage made using free-range chicken and flavored with Thyme.Free-range, antibiotic-free and gluten-free. Chicken, lamb casings, Herbs & Spices, Salt

Classic Cumberland Sausage meat without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. - Pork (97.6%), Salt (0.8%), Herbs & Spices (1.6%)

Chorizo Sausage meat without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Pork (91.6%), Red Wine (3.5%), Herbs & Spices (2.8%), Garlic (0.9%), Curing Salt (0.9%)

Italian Picante Sausage meat without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Ingredients: Pork 94,6%, Herbs & Spices 2,3%, Red Wine Vinegar 0,9% Milk 0,9%.

Pasture-fed, antibiotic and synthetic growth hormone-free Beef Liver from Greenham Tasmania. Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. ============Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions.

Our home made Beef Pâté made from our best selling Natural Tasmanian beef liver, one pasture-raised egg and our home-made ghee, red onions, fleur de sel, and spices.Beef Pâté has a slightly beefier taste than the Veal Pâté which you might like but it is also good value for money.This stuff eats like a delicious savoury snack and we couldn't devise of a better way to trick people into eating the healthiest super food on the planet.Want your kids to eat more vitamins & minerals from a real food source? This is potentially the most perfect snack for them, and also goes really well as a spread on sourdough bread:).===Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our Pâté (or beef or veal liver) every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and pasture-raised liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our pasture-raised liver is hormone and steroid free and cows roam free all day feeding on the lush grasslands of Tasmania. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However you should also try veal liver which is very mild, and I like to eat with just salt as a side.

Pasture-fed Veal Liver from calves roaming the lush grasslands of Victoria Australia. No antibiotics, growth hormones or small cages. ======Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Home made Veal Pâté with just veal liver, pasture-raised eggs, our home made ghee, and spices. No brandy was used as is traditional in most Pâtés.This stuff eats like a delicious savoury snack and we couldn't devise of a better way to trick people into eating the healthiest super food on the planet.Want your kids to eat more vitamins & minerals from a real food source? This is potentially the most perfect snack for them, and also goes really well as a spread on sourdough bread:).===Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Bone Marrow split across the length of the bone from pasture-fed Cape Grim cows. Perfect for oven roasting at home. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information about Cape Grim Beef

Whole Beef Tongue Swiss Cut from Argentina's famous Las Pampas grasslands. Minimal intervention and no antibiotics, HGP or any corn, grains were given to the grazing cows.

Pasture-fed veal bones and knuckles for your awesome home-made soup or broths. Sanger is committed to offering the highest quality pasture-fed veal. Calves are sourced from the lush valleys in the Northern Rivers region of New South Wales – an area renowned as the heart of Australia’s veal production.Antibiotic and growth hormone free. 100% grass and milk fed.

Homemade bone broth with organic veggies and pasture-fed veal bones from Australia. Simmered for 12 hours together with vegetables for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

This is true pasture-fed chicken gizzard. A bird organ they use for digesting their food.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken gizzard that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken heart. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken heart that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken liver. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken liver that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Ingredients: Water, Carrot, Celery, Onion, Herbs, Tomato, Mushroom, Organic Chicken Meat and Bones.Homemade bone broth with organic veggies and pasture-fed chicken bones. Simmered for 12 hours together with vegetables and salt for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

These are true pasture-fed chicken feet. Great for stews and broths. Rich in collagen.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Herb-fed Free-range Pork Liver from Sloanes select farms. No antibiotics or growth hormones.

Pork Bones from Joe Sloanes selected pig farms (free-range & antibiotic free) Small pork bones perfect for soups or quick stocks.

Pork Bones from Joe Sloanes selected pig farms (free-range & antibiotic free) Large pork bones perfect for slow cooked stocks or a treat for your dog.

Pig's feet are used in many cultures (widely used throughout Europe, Asia, Mexico and parts of South America), especially in areas where people have learned to cook and eat all the parts of the animal. Pig's feet is a great way to add body to soups, for stews which are served on its own or barbequed like they do in the south of the USA. It's an old school, soul food favourite where the feet are bbq'd to perfection smothered in a BBQ sauced making tender meat that literally melts in your mouth when it touches your tongue. Goes great with southern classics such as cornbread or mac n' cheese (we'd recommend trying with Paleo alternatives such as creamed potatoes and collard greens).Since this cut of meat has so much connective tissue and thick skin, you must cook it low and slow so the meat becomes tender. This may be from 2-1/2 hours in soups and stews or 3 hours if they are to be boned. Pig feet are often fried or broiled lightly brown before going on to the simmering stage.Some French recipes call for simmering slowly for 6 hours (or even more) before boning, but I find this excessive and have no trouble removing the bones after 3 hours of simmering.Pig feet are low in fat and (the edible parts) are very high in protein, particularly Collagen in tendons and skin. This is very good for joints and skin health.Our Pig's Feet are from the hind legs - those from the front legs are small and mainly used to produce gelatin. Pig feet have very little fat and are almost all bone and protein.Antibiotics and Growth Hormone free!

For our cod products, we use the Norwegian-Arctic cod, which spends most of its life in the Barents Sea. Most of our catches are made near the northerly Lofoten Islands where cod fishing has been a way of life for more than 1,000 years.King Oscar offers preservative-free, delicate, mild, low-fat cod meat and all-natural cod roe, cod liver, and cod liver pâté – Norwegian delicacies.

Homemade bone broth with organic veggies and wild-caught Pacific Cod bones. Simmered for 6 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Our hydrolyzed bone collagen powder is made from bones of pasture-raised yaks on the beautiful Tibetan plateau. Just look at where they are raised! After searching for quality collagen products, finally we are able to supply our customers with hard-to-find grass-fed bovine collagen powder. Add some to your Bulletproof Coffee in the morning, and enjoy its benefits immediately.What are the benefits of taking bone collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy hydrolyzed collagen?Mixes easily into hot or cold liquid such as coffee, tea, savory drinks and smoothies. It can be used in baked goods to boost protein contents.Highly bioavailableEasily digestedHow is it manufactured?Gelatin from yak bones goes through enzymolysis, nano-filtration, sterilization and drying.Nutritional InformationServing size: approx 22.5gTotal Calories: 89 kcalTotal fat: <1gTotal Carbohydrate: 1.6gSugars: 0gProtein: 20.3g (11.00% DV)Collagen (Type I & III): 16.0gCalcium: 24g (1.7% DV)Sodium: 180mg: (7.2% DV)Potasium: 290mg (8.5% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Amino acid profile (in 100g of powder)Aspartic acid: 5.51gThreonine: 2.01gSerine: 3.13gGlutamic acid: 10.71gProline: 13.18gGlycine: 24.50gAlanine: 9.76gValine: 2.74g**Methionine: 0.2gIsoleucine: 1.29g**Leucine: 3.02g**P-hydroxyphenylalanine: 0.21gPhenylalanine: 1.94gLysine: 3.92gHistidin: 0.6gArginine: 8.04g** Branched Chain Amino Acids (BCAA)Store in a cool dark place, keep sealed when not in use.

Our unique organic yak bone broth is naturally extracted from bones from pasture-raised yaks from the beautiful Tibetan plateau. It contains low sodium, MSG free, rich in vitamins and minerals, as it is simmered slowly in order to extract the maximum amount of nutrients.The broth is vacuum dried and powdered, which is easy to dissolve in any liquid. What are the benefits of taking bone broth collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy powdered bone broth collagen?Mixes easily into water, savory drinks and dishesThe most nutritional instant soup with numerous health benefitsNutritional InformationServing size: approx 22.5gTotal Calories: 90 kcalTotal fat: 1gSodium: 240mg: (9.6% DV)Pottasium: 114mg (3.4% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Store in a cool dark place, keep sealed when not in use.

A premium cut saturated with bold flavour and fantastic melt-in-the-mouth tenderness that always delivers on promise. With distinct marbling and an unmatched leanness from grass-grazing, this supremely tender and succulent Eye Fillet delivers spectacular, bold beef flavour with a clean finish. Great as a whole piece for carving, or at its best as a classic Filet Mignon. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

A popular choice that is hard to beat, our premium quality Ribeye Roll is second to none in taste, leanness and tenderness. The prominent natural marbling delivers unbeatable flavour and succulence whether roasted whole or cut into thick, juicy Scotch Fillet steaks. Lip-muscle has been expertly trimmed for maximum convenience, optimal yield and perfect plate presentation. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

Delivering the distinct, creamy marbling and spectacular, bold flavours of New Zealand beef, this lean, healthy and tender Striploin is a premium choice which offers flexibility to the chef. An incredibly succulent cut suited to roasting whole or cutting into thick, juicy steaks. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

Coming from the belly of premium New Zealand grass-fed beef, these deliciously meaty and indulgent Short Ribs offer superb flavour and meltingly tender texture. With long, slow low cooking the natural flavours are intensified and the meat falls off the bone for a truly memorable Silver Fern Farms experience. Pasture-fed, antibiotic and synthetic growth hormone-free.

Rump cut into 1 KG blocks for you, so you don't have to order the full 8 Kilograms. Prepared from a top sirloin by removal of the tail (tri-tip) along the natural seam. Great for stews, slow roasts or firm steaks. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. The high level of connective tissue that occurs naturally in the Brisket guarantees to deliver indulgently sticky and delicious braising juices. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

We cut the brisket into smaller 0.5KG blocks for you, so you don't have to order a full 4 KG brisket. This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. The high level of connective tissue that occurs naturally in the Brisket guarantees to deliver indulgently sticky and delicious braising juices. Pasture-fed, antibiotic and synthetic growth hormone-free.

This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. The high level of connective tissue that occurs naturally in the Brisket guarantees to deliver indulgently sticky and delicious braising juices. Pasture-fed, antibiotic and synthetic growth hormone-free.

The perfect choice for a truly indulgent and richly flavoured beef experience.Selected only from New Zealand grass-fed animals, the Silver Fern Farms Chuck Roll exemplifies the deliciously rich mouth-feel, bold flavour and melt-in-the-mouth texture of slow-cooked beef. Also perfect for slicing thinly for traditional Asian cuisine. Pasture-fed, antibiotic and synthetic growth hormone-free.

Chuck Roll Cut into 1KG blocks, so you don't have to order the full 8KG. The perfect choice for a truly indulgent and richly flavoured beef experience. Selected only from New Zealand grass-fed animals, the Silver Fern Farms Chuck Roll exemplifies the deliciously rich mouth-feel, bold flavour and melt-in-the-mouth texture of slow-cooked beef. Also perfect for slicing thinly for traditional Asian cuisine. Pasture-fed, antibiotic and synthetic growth hormone-free.

Inhouse made ground lamb from 100% New Zealand Pasture-fed Lamb Leg. No added fats and no gristle. The Lamb Leg comes from Ovation farms in New Zealand and has been dry-aged for just 4 days to increase the flavour. This version of ground lamb is lean. No antibiotics or growth hormones are used. The lamb roam on pasture at all times, even winter. ===Did you know that cows consume 90% grass and 10% brush and forbs, whereas a sheep's diet is about 70% grass and 30% forbs? The number of forbs in a wild pasture can play a role in the taste of the meat.Lamb meat contains a type of fatty acid that beef doesn't have. It's called branched-chain fatty acid. This is something that humans can detect at tiny levels. It's what gives lamb this gamy, more earthy taste than beef.Our sheep are never fed soy, corn or anything else which you cannot find in wild pastures.Studies have shown that eating food unnatural to their diet can lead sheep and cows to become ill, known in the industry as grain poisoning, grain overload or lactic acidosis.This occurs when sheep who are not accustomed to eating grain is moved to a grain-based diet ( source).If you regularly order our pasture-raised beef, we are confident that you'll love our pasture-raised lamb.Lamb contains a similar nutrient profile to beef making lamb high in vitamin B12 and iron, with a number of our lamb items being on the bone giving a softer and juicer flavor.

The pinnacle of fresh New Zealand grass-fed lamb. Consistently juicy, tender and naturally lean. Fat cover removed and fully frenched for maximum convenience.

The pinnacle of fresh Australian grass-fed lamb. Consistently juicy, tender and naturally lean. Fat cover removed and fully frenched for maximum convenience.The White Stripe brand is recognized around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupines and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivaled flavor.

Best braised or post roasted for a delicious, melt in the mouth experience. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

Succulent and juicy. The natural grazing of New Zealand lamb maximizes the natural flavors and juices of this amazing steak.Sliced from a boneless lamb leg. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Pure South

Succulent and juicy. The natural fat cover maximises the natural flavors and juices of grass-fed lamb. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Pure South or Canterbury Lamb(PDF)

A classic revived. A meaty and fleshy shank saturated with heart lamb flavours that are best intensified through slow, moist cooking techniques. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

A classic revived. A meaty and fleshy shank saturated with heart lamb flavours that are best intensified through slow, moist cooking techniques. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

A traditional and reliable lamb cut bursting with natural juices and full lamb flavor. Individually portioned for maximum convenience. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

The White Stripe brand is recognised around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupins and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivalled flavour.

The fillet, or tenderloin, is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Because it comes from an area that does very little work, it has virtually no fat or connective tissue making it the most tender cut of lamb. Delicate in flavour the fillet suits gentle quick, dry cooking methods to retain its juiciness.Approx 5-8 loins per pack.

The eye of shortloin or ‘backstrap’ is taken from the middle of the loin and then trimmed of all excess fat.Shortloin is one of the leanest, sweetest and most tender cuts of lamb.Pasture-raised lamb are leaner in winter times but each Piece is about 1kg in size so perfect for a party of four.====About the brandThe White Stripe brand is recognized around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupines and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivaled flavor.

The White Stripe brand is recognized around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupines and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivaled flavor.

Also known as lamb saddle, a versatile cut suitable for quick-cooking or braising. With the bone in, the naturally sweet and subtle grass-raised flavours are intensified. Pasture-fed, antibiotic and synthetic growth hormone-free.

Lean ground pasture-fed lamb mixed with the perfect spice and herb blend to make home-made kebabs. All you need to do is roll them onto a skewer and put them in the oven for a healthy and tasty kebab. Ingredients : Pasture-fed New Zealand Ground Lamb, Onion, Garlic, Italian Parsley, Allspice, Cayenne, Paprika, Cardamom, Nutmeg, Sea Salt And Black pepper

Pasture-raised veal is our most tender beef cut. Our Grade B means it's the last chop from the top end of a rack and only has one flat side, but you get more meat for money:)Exclusive to Paleo Robbie and a one-time special (limited stock). This is the best value French-Cut Veal Chop which you can easily cook like a steak (Grade B has only one flat side).Cut from a full rack, each chop is frenched and looks like a 'mini-tomahawk' steak.The tenderness of grass-fed and grass-finished beef often varies due to the seasons and because the animals are healthier and roam freely the muscles have a firmer texture. However our free-raised veal is incredibly tender year-round.Pasture-raised veal is milk and grass-fed veal and is not reared in a confined space, but lives outdoors not separated from their mother. Pasture-raised calves are raised alongside their mothers, and always have access to their mothers' milk.

Pasture-fed Veal Liver from calves roaming the lush grasslands of Victoria Australia. No antibiotics, growth hormones or small cages. ======Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Extremely tender and bursting with flavor, has six or seven individual chops. Fat cover removed and fully frenched for maximum convenience.Comes from milk and grass-fed veal that was not reared in a confined space, but lived outdoors not separated from their mother.

This tenderloin is a premium whole veal cut saturated with subtle flavour and even through 100% grass-fed and 100% grass-finished has an incredible tenderness that always delivers on promise.We selected this veal because it's always raised outdoors alongside their mother. Ideal to impress a crowd as a whole piece for carving, or at its best as a classic Veal Filet Mignon for a special treat. Pasture-fed, antibiotic and synthetic growth hormone-free.Find out more about the origin.

In beef, striploins are the cut where NY strip steaks come from, but in veal the striploin can be cut into tender, flavorful cutlets, chops, or medallions. They can also be roasted whole and carved at the table.Its natural rose color and tenderness are hallmarks of veal.We selected this veal as it's raised naturally outdoors on lush grasslands alongside its mother.Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

Topside is a lean but tender cut, and suited for roasting or can be cut into topside steaks. The topside is cut from inside the back thigh between the knuckle and the silverside. Its natural rose color and tenderness are hallmarks of veal.We selected this veal as it's raised naturally outdoors on lush grasslands alongside its mother.Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

These calves are sourced from the lush valleys in the Northern Rivers region of New South Wales – an area renowned as the heart of Australia’s veal production.These Australian cross cut veal shanks are perfect for stews and slow braising.The bone marrow imparts an amazing flavour and if slow cooked the meat just falls off the bone.

Bone Marrow split across the length of the bone from pasture-fed Cape Grim cows. Perfect for oven roasting at home. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information about Cape Grim Beef

Homemade bone broth with organic veggies and pasture-fed veal bones from Australia. Simmered for 12 hours together with vegetables for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Pasture-fed veal bones and knuckles for your awesome home-made soup or broths. Sanger is committed to offering the highest quality pasture-fed veal. Calves are sourced from the lush valleys in the Northern Rivers region of New South Wales – an area renowned as the heart of Australia’s veal production.Antibiotic and growth hormone free. 100% grass and milk fed.

Home made Veal Pâté with just veal liver, pasture-raised eggs, our home made ghee, and spices. No brandy was used as is traditional in most Pâtés.This stuff eats like a delicious savoury snack and we couldn't devise of a better way to trick people into eating the healthiest super food on the planet.Want your kids to eat more vitamins & minerals from a real food source? This is potentially the most perfect snack for them, and also goes really well as a spread on sourdough bread:).===Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.Versatile Culinary IngredientThe meat from rabbit is white and tender, with a mild flavor. Chefs use the meat similarly to the meat of young chickens. Rabbit steaks and chops are served with pasta, rice and sauces. The meat adds protein to casseroles, meat pies and stir-fry dishes.

Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Northern Italy, the Alentejo region of Portugal and Spain.Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.

A symbol of the gastronomy of Burgundy and France. Escargot are a delicacy and a nutritious little secret. Snails are high in complex proteins and omega 3's. In French cuisine, the snails are typically cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in brine. Unlike other bacons no sugar is used to make this version. It will be more salty than your usual bacon.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle. Antibiotic and HGP free.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle.Antibiotic and HGP-free.

Beef Rump Steaks from Cape Grim Tasmania. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Ground Chuck Beef from Cape Grim Tasmania. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more Information

Free-Range Chicken Sausage with Onion & Sage:Minced Chicken, Onion, Sage, Herbs, Ground Pepper, Salt, Extra Virgin Olive Oil100-110gr per sausage. Made with hog (pork) casings.

Free-Range Pork Sausages with Onion & Sage:Pork Shoulder, Onion, Sage, Herbs, Ground Pepper, Salt, Extra Virgin Olive Oil100-110gr per sausage.

Frozen Beef Sausages from Cape Grim Tasmania. Ingredients: Beef Chuck, Beef Brisket, Onion, Sage, Thyme, Cayenne Pepper, Black Pepper, Sea salt Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef.Made with sheep casings. Click here for more Information

Pasture-fed Victorian Lamb Sausages. Ingredients: Lamb Shoulder, Harrisa, Sea Salt, Ground Chilli, Smoked Paprika, Merguez SpiceMade with sheep casings.

Free-range Smoked Pork Chop. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple.

Diced Shank Beef from Cape Grim Tasmania. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more Information

Frozen Beef Sliders Pack of 4 x 45 grams. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. More Information

Pasture-fed Victorian Lamb Patties. Nothing added.

"Steve's 'Salsiccia Toscano' comes after a working trip to Tuscany, Nov. 2018. This was a combination of listening, learning and working along side 6 artisanal Norcino's (traditional Italian butcher specialising in the art of salumi) in villages from Lombardi to Lucca, Lari to La Colinata where the famed Lardo di Colinata GOP comes from.The recipe 'I hope' represents what I found in Tuscany, a depth of history, a passion passed through generation and a people with a great love of their food. To stay in the realm this 'sausage' stays with tradition, the main concept of this is too 'eat salsiccia RAW with good crusty bread.In Asia, and most parts of the world we generally cook sausages, in this there is a slight reduction in salt to accommodate the cooking process. Best grilled, pan fried with a little oil, BBQ'd. Enjoy"

"Steve's 'Salsiccia Toscano' comes after a working trip to Tuscany, Nov. 2018. This was a combination of listening, learning and working along side 6 artisanal Norcino's (traditional Italian butcher specialising in the art of salumi) in villages from Lombardi to Lucca, Lari to La Colinata where the famed Lardo di Colinata GOP comes from.The recipe 'I hope' represents what I found in Tuscany, a depth of history, a passion passed through generation and a people with a great love of their food. To stay in the realm this 'sausage' stays with tradition, the main concept of this is too 'eat salsiccia RAW with good crusty bread.In Asia, and most parts of the world we generally cook sausages, in this there is a slight reduction in salt to accommodate the cooking process. Best grilled, pan fried with a little oil, BBQ'd. Enjoy"

Pasture-fed Victorian Lamb Mince.High quality mince made by the Accidental Butcher.

Rosemary marinated pasture-fed chicken thighs seared with sea salt and black pepper in clarified grass-fed New Zealand butter. Cooked sous-vide at 65C for exactly 1 hour. Served in a Cacciatore stew. Cacciatore means "hunter" in Italian. It's made of organic tomatoes, onions, carrots, mushrooms, capsicum, free-range chicken broth and a bit of dry red wine. Ingredients: Pasture-fed chicken thigh, tomato, carrots, red onions, chicken broth, dry red wine, swiss brown mushrooms, garlic, fresh rosemary, capsicum, parsley, basil, pitted olives, clarified grass-fed butterCooking InstructionsOven(recommended): Remove lid and place in oven at 145-155C. Bake for about 10-15 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

Pasture-Fed Chicken Breast coarsely diced, marinated with our in house made paleo kung pao sauce for 8 hours, then deep fried in organic stable coconut oil. Served with stirred vegetables and clarified grass-fed butter cauliflower rice.Ingredients: Pasture-Fed Chicken Breast, Grass-fed Clarified Butter, Pepper Flakes, Prune, Garlic, Aged True Balsamic(no colorings, agents, addivites), Organic Coconut Oil, Tapioca Starch, Cauliflower, Onion, Capsicum, Celery, Coriander, Spring Onion, Sichuan Pepper, Sea Salt And Black Pepper

Not sure what to have for dinner? This chicken tikka masala is delicious and hearty. If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce. Ours has sweet potato to satisfy your carb satisfaction but not cause you to crash, as well as ripe mango to give this dish a hint of exotic sweetness.Pasture-fed Chicken Thigh, Sweet Potato, Green Peas, Red Onion, Tomato, Ginger, Chili, Almonds, Coconut Oil, Coconut Cream.Cooking Instructions: Oven(recommended): Remove lid and place in oven at 145-155C. Bake for about 10-15 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes. All nutrition data come from ingredients of the USDA database.

Chicken Vindaloo is Robbie’s favorite of the Indian Curry dishes. This Goan Pasture-raised Chicken Vindaloo meal is a traditional Goan dish with a fiery red colour and a slight tang. This curry is rich, creamy while packing enough heat to give it a nice kick. Served with potato, and pasture-raised duck eggs from Klong Phai farm.Ingredients:Free Range Chicken Thigh, Pasture-fed Duck Eggs, Onion, Tomato, Sweet Potato, Broccoli, Chili, Green Peas, Lemon, Ga-ram Marsala, Coconut Cream, Coriander, Sea Salt, Pepper, Grass-fed Ghee

Ingredient: free range chicken thigh, ginger powder, pepper, fleur de sel, paprika, broccoli, cauliflower, baby carrot, sliced almond, red capsicum, red chili, onion, garlic, paprika.

Ingredient : NZ Ground Chuck Beef, Free Range Ground Pork, Onion, Almond, Pastured Fed Duck Egg, Coconut Milk, Garlic, All Spice, Nutmeg, Veal Bone broth, Dijon Mustard, Tapioca starch, Rosemary, Cranberries, White Potato, Broccoli, Parsley, Sea Salt, Black Pepper And Olive Oil

Hungarian Goulash is a delicious beef stew with a rich paprika seasoned broth containing Prime Chuck roll and Sweet potato. Definitely guaranteed to satiate your cravings for a warm homecooked meal.You just need to pop it in the oven or microwave until its hot. Convenient as a back-up in your freezer.Ingredients: New Zealand Prime Steer Chuckroll, Onion, Carrot, Potato, Paprika, Eggs, Red wine, Cayenne Pepper, Parsley, Beef Bone Broth, Ghee

Another take on our bestselling Chili but featuring ground leg of lamb from New Zealand mixed with our New Zealand Prime Steer Beef. Braised for hours in a concoction of exotic spices, cacao and and delicious Bell peppers.Ingredients: Prime Steer Chuck Roll, Ground Pork, Lamb Leg, Capsicum, Onion, Cajun Spice, COCAO Powder, Veal Bone Broth, Avocado, Tomato, Coriander, Evaporated Natural Sea Salt and Black Pepper.

Ingredients: Pasture-fed New Zealand Ground Chuck, Pastured Fed Veal Bone Broth, Tomato, Rosemary, Carrot, Onion, Celery, Garlic, Potato, Parsley, Coconut Milk, Sea Salt, Black Pepper And Olive Oil

The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible coconut milk and mushroom gravy,served over zucchini noodles.New Zealand Pastured Prime Steer Beef Chuck Roll, Onion, Coconut Milk, Zucchini, Eringi Mushroom, Grass-fed Ghee, Parsley, Spices, Black Pepper, Paprika.

The beef stew of Robbie’s dreams starts with large tender, juicy chunks of New Zealand Beef Chuck coated in a sauce that is rich and intense but not heavy. It has vegetables that are more than just filler, but bring a complementary texture and flavor to the party such as the Swiss Brown Mushrooms and holy trinity of Celery, Carrot and Onion, while being sweetened to a delightful note with Red Wine from Navarre, Spain.Ingredients: New Zealand Beef Chuck, Tomato, Red Wine, Carrot, Celery, Onion, Button Mushroom, Potato, Green Peas, Thyme, Beef Broth. Heat in the oven or microwave. When oven reheating please remove it from the container or your house will smell like burning truck tires for a while.

A classic greek dish with a paleo twist! A joy to behold; spiced New Zealand lamb leg mingling with eggplants and a delicious creamy tomato sauce under a layer of sweet potato. Ingredients: NZ Pastured-fed Lamb, Tomato, Sweet Potato, Potato, Eggplant, Capsicum, Spices, Grass-fed Butter.Our paleo version of the classic Greek Moussaka made in our very own kitchen.Cooking Instructions: Oven(recommended): Remove lid and place in oven at 145-155C. Bake for about 10-15 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

Juicy pork meatballs infused with fresh herbs and fiery chipotle are offset with refreshing zucchini noodles, shiitake mushroom and organic asparagus.Ingredients: Free-Range Ground Pork by Sloane's, Free-range Bacon by Sloane's, Garlic, Pasture-fed Duck Egg, Oregano, Onion, Walnut, Tomato, Zucchini, Shiitake Mushroom, Asparagus, Basil, Thyme, Chipotle Dried Chili, Evaporated Natural Sea Salt and Black Pepper.

Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, then cooked with onions, bell peppers, tomato, coriander, and coconut milk resulting in a very savoury yet light fish stew.Ingredient : Wild Alaskan Sockeye Salmon, Lime, Cumin, Paprika, Garlic, Home-made pastured Chicken Stock, Onion, Capsicum, Tomato, Coconut Milk, Coriander, Walnut, Sea Salt , Black Pepper And Olive Oil

You know and love crab cakes, with their crispy edges, zesty seasoning, and velvety sauce pairings—but have you tried cod cakes? Our chefs bake the fish until tender, then flaking and blending it with tangy aromatics,almond powder, potato, and eggs. Formed into cakes and pan-seared until golden, they’re served in an aromatic tomato and fennel based broth.Ingredient : Wild Cod Fish, Pastured Fed Duck Eggs, Potato, Onion, Garlic, Almond Powder, Pecan, Parsley, Paprika, Asparagus, Celery, Broccoli, Fennel, Oregano, Thyme, Tomato, Sea Salt, Black Pepper And Olive Oil Heat in the oven or microwave. When oven reheating please remove it from the container or your house will smell slightly funky for a while.

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Cooked sous-vide in our own kitchen. The perfect solution for easy tasty protein at home. Ingredients : Free Range Chicken Breast, Fresh Rosemary, Garlic, Sea Salt, Black Pepper And Olive Oil. The ingredient list covers 100% of the ingredients. No other ingredients are used. No antibiotics or growth hormones are used raising our chicken. The chickens are pasture-fed and are never in a confined space. Instructions: Defrost overnight in your refrigerator. Then simply pan-fry or pop it in the microwave until hot.

Cooked sous-vide in our own kitchen. The perfect solution for easy tasty protein at home. Ingredients: Free Range Chicken Breast, Cayenne, Oregano, Thyme, Rosemary,Garlic, Sea Salt, Black Pepper And Olive OilThe ingredient list covers 100% of the ingredients. No other ingredients are used. No antibiotics or growth hormones are used raising our chicken. The chickens are pasture-fed and are never in a confined space. Instructions: Defrost overnight in your refrigerator. Then simply pan-fry or pop it in the microwave until hot.

Do you ever feel like cheating, but you don't want to be unhealthy? Try our pasture-fed chicken nuggets that are made from... well actual chicken. Only real food ingredients are used in our chicken nuggets, no bread, no flour, no preservatives, no things that aren't food. It makes for an authentic delicious snack that is loved by adults and kids. Our pasture-fed chicken nuggets are already cooked, so all you have to do for a great healthy snack at home:1. Defrost chicken nugget in the fridge overnight.2. Preheat a frying pan or deep fryer to 180 celsius or medium to high heat3. Place the nuggets inside your healthy oil of choice and they'll be good to go as soon as the crust is golden brown. Ingredients: Pasture-fed Chicken Thigh, Coconut Oil, Tapioca Starch, Ginger, Garlic, Apple Cider Vinegar, Sea Salt And Black Pepper

Heat a healthy (paleo) oil in a frying pan to medium heat. Place the frozen chicken schnitzel inside the oil for 4 to 5 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve!Ingredients: Pasture-fed Chicken Breast from our own farm, Almond Flour, Paprika, Organic Chicken Egg, Sea Salt.

Seasoned Chicken Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Pasture-fed Ground Chicken Thigh, Smoked Paprika, Sea Salt And Olive Oil.

In house marinated pasture-fed chicken breast in shredded ginger, lemon juice, olive oil, sea salt and dried organic chili. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Masala Spice,Coconut Milk, Sea Salt, Raw Wild Honey.It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Garlic, Organic Dijon Mustard, Olive Oil, Sea Salt, Real Balsamico(no agents, colorings), Raw Wild Honey.It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Cilantro, Lime, Extra Virgin Olive Oil, Raw forest Honey and a sliver of Garlic. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Real Balsamico (no agents, colorings, flavorings), Garlic, Organic Dijon Mustard, Paprika Powder, Oregano, Rosemary, Sea Salt, Onion Powder, Raw Wild Honey, Olive Oil.It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Garlic, Coriander, Kaffir Lime, Raw Wild Honey, Sea Salt, Red Onion, Cayenne Pepper, Paprika and Olive Oil. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Smoked Paprika, Cayenne Pepper, Garlic Powder, Onion Powder, Cumin Powder, Coriander Powder, Olive Oil, Sea Salt. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In-house marinated (raw) pasture-fed chicken breast in 7 flavors, including Piri Piri, Southwest, Coconut Curry, Lime Cilantro, Lemon Ginger, Honey Garlic, GreekIt's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Free-Range Chicken Sausage with Onion & Sage:Minced Chicken, Onion, Sage, Herbs, Ground Pepper, Salt, Extra Virgin Olive Oil100-110gr per sausage. Made with hog (pork) casings.

A pre poached pork free sausage made using free-range chicken and flavored with Thyme.Free-range, antibiotic-free and gluten-free. Chicken, lamb casings, Herbs & Spices, Salt

This fully-flavoured stock is made the traditional way with genuine free range Australian chickens.We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. The result is a stock with a remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. No preservatives, no additives. It’s real food.All-natural, no added salt, gluten free, no additives.Ingredients: Water, free range whole chicken and bones, onions, carrots, celery, rosmarinic acid (natural antioxidant), bay leaves.Provenance of chicken bones: Certified free range chickens from Victorian farms.

Duck Rillette is meat that’s been chopped and shredded, seasoned with salt and herbs and preserved slowly in its own fat, to make a wonderful spread or very tasty addition to any cold cut platter. 80% duck, 17% duck fat, 3% herbs including salt, pepper, thyme

Pure rendered duck fat from a sustainable permaculture farm. Rendered by Klong Phai FarmsFree Ranged, Antibiotic and Growth Hormone Free.Duck fat has long been a staple in the professional kitchen, and is enjoying a moment as awareness of this ingredient grows among home cooks. With a silky mouthfeel, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking (we use it for pan searing all the time). Duck fat makes everything taste better, from poultry to potatoes, meat to fresh vegetables. You can use duck fat from a solid, soft or liquid state, and unlike other lipids, it can be reused.

Ingredients: Water, Carrot, Celery, Onion, Herbs, Tomato, Mushroom, Organic Chicken Meat and Bones.Homemade bone broth with organic veggies and pasture-fed chicken bones. Simmered for 12 hours together with vegetables and salt for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Our duck confit is prepared in a centuries-old process of preservation that consists of salt curing the duck leg and then it was cooked in it's own fat at low temperatures. We recommend to re-heat in a pan and add your favourite sauce. Also great in a salad.Pasture-fed Duck Leg Confit from Female Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. They do not receive hormones or antibiotics.

100% Paleo Fish Fingers with curry flavour! All you need to do is oven bake at 150C until crispy or golden brown. You can also deep fry them in a healthy oil like coconut oil until golden brown. Prepare straight from frozen.Perfect snack for you or your kids. Best enjoyed with a delicious sauce on the side. Ingredients: Wild caught Cod from Alaska, Pasture-fed Chicken Egg whites (the yolks go into our Liver pates:)), Almond, Fleur De Sel (Evaporated Natural Sea Salt), Curry Powder.

In house made sweet potato mash. Mixed with Organic coconut cream and olive oil for a smooth velvety texture. Packed in a BPA free vacuum pack of 300gr. Heating Instructions: Simply put the BPA free food grade vacuum bag in hot water for 5-6 minutes and your mash is ready to go. Ingredients : Sweet Potato, Coconut Cream, Sea Salt And Extra Virgin Olive Oil.

Don't have much time at home, but would love to eat some mashed potato? Then this item is perfect for you.Simply put the BPA free food grade vacuum bag in hot water for 5-6 minutes and your mash is ready to go. We pack it in flat vacuum bags so the mash gets hot quickly and evenly without having to microwave it. Potato, Sea Salt, Extra Virgin Olive Oil

Inspired by the Broccoli soup that Gordon Ramsay used in a competition, this is a simple dish that is mind-blowingly good despite only containing 5 ingredients.Unlike most broccoli puree that taste of cream, our Cream of Broccoli actually has earthy notes of Broccoli and Baby Spinach, and has creamy texture by the inclusion of Dutch Bintje Potato.Goes great with any dish but is absolutely excellent with meaty dishes.Ingredients:Fresh Broccoli, Dutch Bintje Potato, Baby Spinach, salt

Our Cream of Carrot is smooth, creamy and full of flavour. A wonderful way to enjoy beta-Carotene rich carrots. Goes great with chicken dishes as well as cod dishes.This perfect side dish is a Vitamin A (4,000 RAE) and both Alpha Carotene (16,500 micrograms) and Beta Carotene (40,000 micrograms) powerhouse. Ingredients: Fresh Carrot, Carrot juice (hand pressed from fresh carrots), Cumin, Fleur de Sel (Salt)

Our Cream of Cauliflower is a creamy and comforting thick puree, the perfect accompaniment or a starter before digging into a juicy, succulent steak or a perfectly baked fish.This puree is also great for people on a keto diet as it is high in fat, and very low in carbs.Made from simple, wholesome food ingredients such as coconut milk, cauliflower (of course) and fleur de sel (evaporated natural sea salt).Ingredients:Cauliflower, coconut milk, salt

Not sure which one to get? Why not get all 3 and cover the entire range of essential nutrients, minerals and vitamins that your body needs!This bundle features the Cream of Broccoli (inspired by Gordon Ramsay's broccoli soup), the keto-friendly Cream of Cauliflower and the alpha & beta carotene dense, Cream of Broccoli.This is a Trio of Vegetable Creams that you really have to try.Great for small feasts at home with your family and friends to be shared, or if you want to have one readily available whenever you're hungry.Bon apetit!

Home-made Pesto Sauce in our paleo kitchen. Made from local and organic ingredients.Defrost frozen pesto overnight in the refrigerator or defrost frozen pesto in the microwave at medium heat, mixing it every 30 seconds. Be careful not to overheat the pesto.Ingredients: Basil, Cashew Nut, Garlic, Almond Powder, Extra Virgin Olive Oil And Sea Salt

Sloane's Free-range US Style Smoked Dry Cured Bacon. We just chopped it up and give it a nice pan-fry. It's perfect to add to your avocado, salads or other dishes that call for something hearty. We did not fry this at high heat or use any bad oils.

Ingredients: Organic Eggplant, Garlic, Thyme, Extra virgin olive oil, Fresh coconut milk, Butter, Wild cranberry.

Potatoes are usually excluded for people on the autoimmune protocol because they are categorized in the nightshade family, and although sweet potatoes is hailed as a great alternative to potato they are.. well.. sweet and not savoury.Taro makes an excellent savory potato substitute that actually remind you of eating potatoes. Our Taro Mash has earthy savoury tones, similar to potato but has slight sweetness (but not as much as sweet potato) which works great with the pistachio topping. This dish works great when served with meaty and fish dishes, especially with Cod or Beef.Ingredients: Taro, Coconut Milk, Dried Cranberries, Pistachios, Fleur de Sel (evaporated natural sea salt).

Made in house with nuts garlic, lemongrass and lime leafs. Oven roasted for 12 minutes. Ingredients: Macadamia, Pecan Nut, Almond, Cashew Nut, Garlic Powder, Onion Powder, Smoked Paprika, Kaffir Lime Leaf, Lemongrass, Extra Virgin Olive Oil, Sea Salt. Non-GMO and Pesticide-free.

An authentic Italian Ragu (ragout), inspired by our Chef Francesco's Italian grandmother's recipe. Traditional ragu is slow cooked for three hours in home-made tomato sauce which creates an incredibly rich flavour. Add a portion of our home-made Ragu to your grilled vegetables or pasta(Ahem) for an amazingly healthy and tasty meal!

Home-made Tomato Basil Soup in our own Paleo Kitchen. Made from local and organic ingredients. Ingredients: Beefsteak Tomato, Onion, Carrot, Italian Basil, Thyme, Oregano, Vegetable Stock, Coconut Cream, Sea Salt, Black Pepper And Olive Oil.No MSG, Preservatives, Fillers, Additives or anything that's not actually food. Made entirely from unprocessed ingredients.

Home-made Minestrone Soup in our own Paleo Kitchen. Made from local and organic ingredients. Simply put the BPA free food grade vacuum bag in hot water for 2-3 minutes. Then Pour the frozen soup into a soup pot then bring to boil.Ingredients: Free Range Chicken Broth, Beefsteak Tomato, Carrot, Zucchini, Cauliflower, Green pea, Basil, Sea Salt, Black Pepper And Olive oil.No MSG, addivites, preservatives, processed foods or anything else that's not actually food.

Home-made Mushroom Soup in our own Paleo Kitchen. Made from local and organic ingredients. Mushrooms are an excellent source of fiber that's essential for good gut health. Ingredients: White Button Mushroom, Swiss Brown Mushroom, Portabello Mushroom, White Truffle Oil, Onion, Coconut Cream, Vegetable Stock, Black Pepper And Sea Salt.

Home made Potato Wedges for the oven or deep fryer. Unlike supermarket options there is no sugar, preservatives or hydrogenated vegetable oil in our product. A healthy yummy easy snack at home. Defrost overnight in the refrigerator. Deep-fry or oven roast at 180C for 5-9 minutes. Ingredients: Dutch Potato, Paprika, Garlic Powder, Rosemary, Sea Salt, Black Pepper And Olive Oil

Home made Sweet Potato Wedges for the oven or deep fryer. Unlike supermarket options there is no sugar, preservatives or hydrogenated vegetable oil in our product. A healthy yummy easy snack at home. Defrost overnight in the refrigerator. Deep-fry or oven roast at 180C for 5-9 minutes. Ingredient: Sweet Potato, Paprika, Garlic Powder, Rosemary, Sea Salt, Black Pepper And Olive Oil.

These slices of meat is from the striploin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the lamb nicely when compared to the flavours from hickory, mesquite and other pungent woods.These slices are nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

This Beech Wood Smoked Lamb Loin is spice rubbed and slices are neatly presented on a gold board tray. The slices are cut from the striploin of a pasture-raised lamb from New Zealand. This cut of lamb was brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.Our Beech Wood Smoked Lamb Loin is nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

Beech Wood Smoked Lamb Loin is cut from a whole shortloin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.The smoked lamb loin is nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

Beech Wood Smoked Lamb Tenderloins are cut from a whole shortloin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.The smoked lamb tenderloins are nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

This cut of meat is from the breast or lower chest of a pasture-raised Black Angus cow from New Zealand. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.These slices are slightly smoky with a solid beefy flavour. Although lean, these slices are absolutely tender and will melt in your mouth.A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts. We recommend trying this in a steak sandwich with melted cheese and sliced jalapeno peppers. This product is cured, smoked and frozen so will last a long time in your freezer. Once thawed, you can store it chilled for up to 2 weeks in your refrigerator.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass-finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also, we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

These slices of Beech Wood Smoked Lean Brisket are Spice Rubbed and are cut from the breast or lower chest of a pasture-raised cow from New Zealand. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.Inspired by the dry rub made popular by Texas Pitmaster Aaron Franklin (watch the netflix show; The Chef Show), our dry rub has lots of influence from Texas as well as Mexico, with fiery notes of jalapeno and mustard seeds, smokiness from smoked paprika, and aromatic from "café ground" black pepper and fleur de sel (naturally evaporated sea salt).These slices are slightly smoky, solid beef flavour with the perfect tenderness that just melts in your mouth, complemented with fiery peppery but fragrant notes from the dry-rubA great addition to your cold-cut platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts. Goes great in sandwiches, with our Paleo Guacamole and Sweet Potato chips, or in cold salads.This product is cured, smoked and frozen so will last a long time in your freezer. Once thawed, you can store it chilled for up to 2 weeks in your refrigerator.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass-finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

These slices of meat are from the breast or lower chest of a pasture-raised cow from New Zealand called the brisket. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.These slices are slightly smoky, solid beef flavour with a beautiful hint of fat that just melts in your mouth.A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts. We recommend trying this with baked beans, fried eggs and coffee for a rustic breakfast.This product is cured, smoked and frozen so will last a long time in your freezer. Once thawed, you can store it chilled for up to 2 weeks in your refrigerator.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass-finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Rillettes is a way to prepare meat similar to pâté but consist only of meat and fats without any offal. Our Smoked Brisket Rillet is made from brisket, a cut of meat that is from the breast or lower chest of a pasture-raised Black Angus cow from New Zealand. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.Once we've smoked, we will shred the brisket with its own fat until you get a smooth almost pâté-like consistency. Due to the natural flavours of brisket and the beech wood, we didn't need to use lots of herbs or seasoning during this stage, the rillettes is rich and absolutely flavourful with notes of smokiness, cream and buttery-ness. A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts.

Rillette is a way to prepare meat similar to pâté but consist only of meat and fats without any offal. Our Smoked Lamb Rillette is made from the short loin, a cut of pasture-raised lamb from New Zealand. Our New Zealand short loin is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, and cloves.Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.Once we've smoked, we will shred the lamb loin with its own fat until you get a smooth almost pâté-like consistency. Due to the natural flavours of lamb loin and the beech wood, we didn't need to use lots of herbs or seasoning during this stage, the rillette is rich and absolutely flavourful with notes of smokiness, cream and buttery-ness. A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts.

Free-range Smoked Pork Chop. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle. Antibiotic and HGP free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100)

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100)

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100) Comes as a whole smoked fillet. Great value for the wild salmon enthusiasts.

Our Smoked Tuna is a game fish with natural meaty flavors influenced by its diet and producing a darklow-fat muscle dense flesh that is still very soft and melts in your mouth - Fantastic to share and is delivered sliced.Captain Hook’s Smokehouse only uses responsible sourced line caught fish.CONSUMPTION:Best carpaccio style with a little olive oiland freshly ground black pepperadd some avocadoPREPERATION:Take Tuna out of the FreezerDefrost in Fridge for 24 HoursTake Tuna out from Fridge 20min.use open bag within 6 Days

Sourced from the best Atlantic stocks our Cold Smoked Halibut has a soft lean flesh with healthy fatcontent which is essential for good smoking and delivers a buttery taste and delicate texture full of flavor’s from cold beech wood smoking.CONSUMPTION:Enjoy with white Breadand a bit ButterPREPERATION:Take Halibut out of the FreezerDefrost in Fridge for 24 HoursTake Halibut out from Fridge 20min.use open bag within 6 Days

Smoked mackerel is delicious, nutritious and even comes ready to eat, with absolutely no cooking required.Some people believe that smoked mackerel is actually raw but it has in fact been not only cooked by the smoke but granted an extra special flavor. The smoking also preserves the natural in the fish, leaving it beautifully moist.If you are looking for a new way to enjoy mackerel and add lots of omega 3 to your diet, why not give smoked mackerel a try, perhaps in the form of one of the suggesting serving solutions listed below.Try as:Smoked Mackerel with Simple Salad BruschettaSmoked Mackerel Salad WrapsSmoked Mackerel and Sour Cream Toasted French Role Slices Smoked Mackerel on Pizza

Tapioca Flour is one of our most versatile gluten free flours. This starchy, slightly sweet flour is a staple in gluten free baking and a fantastic thickening agent in soups and sauces. Tapioca flour comes from cassava (manihot esculenta), a plant common to South America. It’s a paleo diet favorite as well as one of the main ingredients for pao de queijo, or Brazilian cheese bread. Use with other alternative flours like coconut flour, cassava flour, potato starch and arrowroot starch for best results

Bob's Red Mill Baking Soda is extracted by a simple water process using no chemicals. Ingredients: Sodium Bicarbonate

Arrowroot Starch is a grain-free ingredient perfect for gluten free baking and for thickening sauces. It's an excellent grain free substitute for cornstarch and can be used as a one-for-one replacement in most recipes.Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It is gluten free and can be used as a direct substitute for cornstarch for folks with corn allergies. It has no flavor of its own, so can be used to thicken any sauce, soup, stew, or pudding. Use in gluten free baking for light, delicate textures.Ingredients: Arrowroot StarchGluten-free, GMO-free

Looking for a superior gluten free, low carb flour? Our Super-Fine Almond Flour is made from the finest California-grown almonds, which have been blanched and ground to a fine meal that is ideal for gluten free baking. Almond flour is also a must-have for paleo and grain free baking recipes.Bob’s Red Mill Almond Flour is one of our most popular gluten free, low carb flours, and we pride ourselves on the excellent performance and flavor of this high quality product. Whole blanched almonds are ground into a fine meal that lends a nutty flavor and moist texture to baked goods. Baking with almond flour is simple: explore our recipe tab for dozens of delicious options, from almond flour pancakes to cookies, coffee cake, quick breads, muffins and more. As a general rule of thumb, you can also replace 25% of the all-purpose flour in your baking recipes with almond flour to add a wonderful texture and flavor while reducing the total carbohydrates. Not only is almond flour a traditional choice for delicacies like French macarons and financiers, but this nutty meal can be used in savory applications, as well. Use almond flour in place of bread crumbs in meatballs, or as a coating for chicken and fish. To keep it at peak freshness, almond flour and meal is best stored in the refrigerator or freezer. Almonds are known for being nutritious and satisfying, providing vitamin E, protein, fiber and monounsaturated fats. Not only do almonds offer protein and fiber, they are also very low in carbohydrates and inherently gluten free. This makes them a great choice for those following paleo or low-carb diets. Plus, there are so many delicious ways to eat them! You can snack on them by the handful, or throw them into your food processor and press a button: voila, you’ll have ground almonds—and then fresh almond butter, if you keep going! Almond flour is also a popular selection for gluten free and paleo flour blends: it pairs especially well with other alternative baking flours like coconut and tapioca starch. Interested in an almond flour made with unblanched almonds? Make sure to browse our Super-Fine Natural Almond Flour, which is an unblanched almond flour that includes the skins to add a little extra color to your recipes! At Bob’s Red Mill, it is our privilege to provide you with wholesome food you can feel good about serving to your family—especially if they follow a gluten free diet due to health concerns. All of our almond flour/meals are processed, packaged and tested in our dedicated gluten free facility, making them an ideal choice for those with celiac disease or a sensitivity to gluten. In fact, all of our gluten free products undergo R5 ELISA testing multiple times to ensure they meet our strict protocols.

Your gluten free diet just got delicious: a bowl of this 100% whole grain oatmeal is a great way to start the day! Our Gluten Free Organic Extra Thick Rolled Oats are a wonderful choice for oatmeal, homemade granola and baked goods. These gluten free oats are rolled extra thick for a robust texture and kiln-toasted for a nutty flavor. Of course, our Gluten Free Organic Extra Thick Rolled Oats are more than just delicious: they’re filled with nutrition! We start with whole oat groats, a rich resource of dietary fiber, and we refuse to strip any of this whole grain goodness during processing: we retain the bran, the endosperm and the germ to create satisfying food you’ll feel good about eating. The soluble fiber this hot cereal offers can keep you full longer and stave off spikes in blood sugar. But you can also use it in your favorite oatmeal cookie or bread recipe! Gluten-free, Organic, GMO-free

Our Gluten Free Organic Steel Cut Oats have the same delicious flavor and nutrition of our classic steel cut oats! Top these gluten free oats with your favorite fixings for a wonderfully satisfying breakfast.Experience the gluten free oatmeal that won the Golden Spurtle! People with a gluten intolerance can have difficulty finding foods that are safe to eat. That’s why we created industry-leading standards to craft our line of gluten free foods. We start with certified gluten free oats to create a hot cereal that’s a fantastic addition to a gluten free diet.Gluten-free, Organic, GMO-free.

Our Organic Golden Flaxseed Meal is mild and nutty—sprinkle it over oatmeal and yogurt or stir it into smoothies and baked goods. We take high quality golden flax and grind it at a cool temperature to preserve the oil and increase the bioavailability of the nutrients.Flax (linum usitatissimum) was cultivated in Babylon as early as 3000 BC. In the 8th century, King Charlemagne believed so strongly in the nutritional benefits of flax seed that his subjects were required to eat it by law. Golden flax seed is high in alpha-linolenic acid, an essential fatty acid. Ground flax seed also contains iron, protein and fiber. Add flax seed meal to bread, pancakes, muffins and cookies for extra nutrition and a delicious nutty flavor. Flax meal can also be used as an egg replacer: add 1 tablespoon ground flax to 3 tablespoons water for each egg. Explore our organic golden flax seed recipes for more ideas!

Organic Buckwheat Flour is made from 100% whole grain buckwheat groats. Despite the name, buckwheat isn’t related to wheat and is gluten free! Use buckwheat flour for making delicious buckwheat pancakes, soba noodles, blini, and as a replacement for wheat flour in baked goods.Buckwheat flour is a good source of dietary fiber and contains essential amino acids. The buckwheat plant is actually a pseudocereal, not a grain. The pyramid-shaped raw buckwheat kernels are harvested and ground into a surprisingly rich flour. Unlike light buckwheat flour, our flour contains little black specks that come from the ground seed hull. Buckwheat flour is a must-have for making traditional Russian blini or buckwheat crepes. It has a unique, assertive flavor that is especially great in both quick and yeast breads. In wheat bread, use half buckwheat flour to add a rich, nutlike flavor and darker color. Or explore our many gluten free recipes right here!

Hazelnut Flour is made from whole raw hazelnuts. It's a Paleo-friendly, grain free nut flour that creates delectable baked goods. Stir this gluten free nut meal into your hot cereals, use it to bread chicken or fish, or add it to your favorite smoothie.

Unsweetened. Unflavored. An easy way to add fiber to your diet. 2g soluble fiber per servingGreat addition to SmoothiesUse in Gluten-free BakingPsyllium husk powder contains a remarkable amount of soluble fiber with many potential health benefits, including supporting digestive health. Eating a diet rich in soluble and insoluble fiber may also help stabilize blood sugar levels and lower blood pressure. Good source of fiberDissolves easilyGluten freeUnflavoredUnsweetened

Our Active Dry Yeast is fresh and reliable. It's perfect for all manner of yeasted breads and baked goods, including sandwich bread, dinner rolls, no-knead artisan bread, pizza crust, whole wheat bread, cinnamon rolls and more.

The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng.It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters). The main edible part of the plant is the root, which grows underground.The taste of maca root powder, which some people dislike, has been described as earthy and nutty. Maca root powder is very nutritious, and is a great source of several important vitamins and minerals (2).One ounce (28 grams) of maca root powder contains:Calories: 91Carbs: 20 gramsProtein: 4 gramsFiber: 2 gramsFat: 1 gramVitamin C: 133% of the RDICopper: 85% of the RDIIron: 23% of the RDIPotassium: 16% of the RDIVitamin B6: 15% of the RDIManganese: 10% of the RDIMaca root is a good source of carbs and protein, is low in fat and contains a fair amount of fiber. It's also high in some essential vitamins and minerals, such as vitamin C, copper and iron

Finally we have organic cocoa butter in stock! It is cold-pressed from certified organic cocoa beans from Peru. It is deodorized with steam to remove most of the chocolate aroma but it is otherwise 100% pure cocoa butter.It is a healthy fat, mostly saturated fat, then it contains fatty acids such as stearic acid and palmitic acid. Idea to be added to your Bulletproof Coffee!You can use it for cooking or baking, but it is the most amazing fat you can use for dry & sensitive skin as it is rich in vitamin E. We have been using cocoa butter for our baby and it makes his skin extremely smooth. It may appear heavy at first, then your skin will absorb it, leaving it extremely soft and luscious, thank natural antioxidants and saturated fats. - 3/4 cup cocoa butter-1/4 cup coconut oil1.Melt down butters and oil until liquid in a microwave2.Put it in a freezer to harden around 15-20 minutes3.When the mixture is solid and soft, whip it up using an electric whist.4.Enjoy the fluffy cream, it will keep in a jar or container for a few months!

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

The perfect companion in the kitchen, Anchor Unsalted Butter provides the creamy, rich flavor that only comes from butter made with cream from grass-fed cows.83% fat content

83% fat content

Le Beurre D’Isigny (‘The Butter from Isigny’) is a renowned, high quality butter produced in the Normandy région in Northwest France. It is made from only the freshest cow’s milk, taken between 24 and 48 hours of natural production, where it is then refined through the old-fashioned churning process. Milk from Isigny is mostly A2 beta casein type. Isigny butter is known for its deep yellow tint, described in French as “bouton d’or”, that results from an abundance of carotenoids in the finished product. Furthermore, this butter has an 82% fatty solids content and high levels of oleic acid and mineral salts that combine to account for its distinct hazelnut flavor, long shelf-life and superb spreadabilty.

Category Grade A Amber Organic Maple SyrupFerme Vifranc produces a high quality organic maple syrup created using the combined experience of 4 generations of a syrup making family. Each generation has passed to the next a passion for excellence and the desire to bring the very best maple syrup to our customers every day. We carefully produce an authentic, luscious syrup that offers an uncompromised natural taste. We work diligently with our producers to maintain an excellente relationship that ensures a constant supply. Strict quality controls are in place and we continuously strive to improve our products. These are only few reasons why Ferme Vifranc's organic maple products stand out from other brands. No artificial stuff or preservatives, just maple syrup.

Our honey is made 100% from Langan Flower. It has more vitamins and minerals than other honey.

The macadamia forest in the Doi Tung Development Project is home to over 10 Million bees. The suitable climate and pollution-free condition allow the bees to stay healthy and collect macadamia nectar during winter months. The result is the one and only pure natural macadamia honey in Thailand.

Premium, hand-selected heilala vanilla beans are used in a unique cold extraction, slow percolation method over 3 months to gently draw out and preserve the delicate aromatics and produce a sweet, creamy and complex vanilla extract.Ingredients: Heilala Vanilla Bean Extract, Alcohol 35%Made in New Zealand

Blue Scotch is an early kale that produces blue-green leaves which are finely curled. Extremely hardy and productive; one of the best frost resistant kales (yup, nothing to worry about in sunny Bangkok).Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Dino kale has dark blue-green leaves with an "embossed texture" and its taste is described as "slightly sweeter and more delicate ... than curly kale." This kale variety is called "dinosaur kale" because its bumpy leaves may resemble what dinosaur skin looked like (Robbie's note: probably not true:)).Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Red Ursa, or Red Russian kale is a rare, gourmet kale variety has red-purple veins on slate-green, wavy-margined leaves. Cool weather intensifies its color. Steamed lightly, the frilly leaves make an attractive garnish. If using in soup, add kale at the end to avoid overcooking.Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Scarlet kale is a beautiful purple-red kale with frilly leaves that are delicious in a salad. Very cold tolerant and tastier after a frost (not happening in Bangkok anytime soon, but still very tasty).Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Get our Organic Red Ursa, Dino, Scarlett and Blue Scotch Kale bundle and save 40 baht.Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

The Hass avocado is the most common variety grown in Australia accounting for around 80 per cent of avocados available. Being a more robust fruit that can tolerate different climates, they are able to be grown across most states of Australia.Best to eat right after thawing.We import unripened avocados from our supplier and once they turn ripe (the outside starts to turn soft), we freeze them to keep them in that ripened state. When frozen, the avocado can be kept for 3 months and more but we recommend to eat within 30 days for best taste experience. Once thawed the avocado is ready to eat right away.The Australian Hass Avocado can be identified by its classic oval shape, a distinct pebbly textured skin that changes colours as it ripens - from jade green to purple-black. Premium and superiour taste with a smooth, creamy texture that is sure to satisfy you.===Fats are a primary energy source for the body, and several types of fats are essential for survival. Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (( click here))

The Hass avocado is the most common variety grown in Australia accounting for around 80 per cent of avocados available. Being a more robust fruit that can tolerate different climates they are able to be grown across most states of Australia.The Australian Hass avocado has the classic oval shape, a distinct pebbly textured skin that changes colours as it ripens - green to purple black. Premium and superiour taste with a smooth, creamy texture that is sure to satisfy you.To speed up ripening you can place in a paper bag together with a banana. For upcountry shipping we recommend to order our frozen ripened avocados.===Fats are a primary energy source for the body, and several types of fats are essential for survival. Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (( click here))

Great for light savoury tomato dishes and sauces. 100% tomato and nothing else.The Pomodorino del Piennolo del Vesuvio or sometimes just Pomodorino Vesuviano, is a grape tomato grown in Naples, Italy, and has PDO protected status, which was granted in 2009. The cultivation area is restricted to 18 comuni around Mount Vesuvius, pretty much all within the Vesuvius National Park.Joe Cicala, executive chef of Le Virtú in Philadelphia: “They grow in a mix of volcanic soil with a healthy amount of sand and crushed seashells,” says Cicala. “This allows an intense minerality with the faintest flavor of raw shellfish.” “They should be barely cooked. We can’t get enough of them.”

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

The perfect companion in the kitchen, Anchor Unsalted Butter provides the creamy, rich flavor that only comes from butter made with cream from grass-fed cows.83% fat content

83% fat content

Le Beurre D’Isigny (‘The Butter from Isigny’) is a renowned, high quality butter produced in the Normandy région in Northwest France. It is made from only the freshest cow’s milk, taken between 24 and 48 hours of natural production, where it is then refined through the old-fashioned churning process. Milk from Isigny is mostly A2 beta casein type. Isigny butter is known for its deep yellow tint, described in French as “bouton d’or”, that results from an abundance of carotenoids in the finished product. Furthermore, this butter has an 82% fatty solids content and high levels of oleic acid and mineral salts that combine to account for its distinct hazelnut flavor, long shelf-life and superb spreadabilty.

There is only one organic certified milk farm in Thailand and lucky for us Dairy Home has a couple of 100% grass fed farms where we source these 1 litre bottles of fresh Organic Grass Fed Milk.Always wondered how to eat our home made paleo granola for breakfast? Go primal with 100% grassfed and have your granola with this organic milk.This milk is whole full fat of course as nature intended it to be. It is normally pastuerized (not ultra-high temperature pasteurized).Worried about freshness? We only stock very limited amount and always sell out within the week. We'll never sell fresh milk beyond 1 week from receiving from the farm. If not in stock, please click the notify me button to get notified at 6pm on the day when we receive a fresh delivery from the farm.

There is only one organic certified milk farm in Thailand and lucky for us Dairy Home has a couple of 100% grass fed farms where we source these 1.2 litre jerrycans of frozen Organic Grass Fed Milk.Frozen in warm climates keeps foods safer and fresher for longer.This milk is whole full fat of course as nature intended it to be. It is normal pasteurized (not ultra-high temperature pasteurized).Always wondered how to eat our home made paleo granola for breakfast? Go primal with 100% grassfed and have your granola with this organic milk.Worried about freshness? Freezing milk keeps it fresh for over 3 months.

A classic Greek style cheese for grilling or pan frying (Cows Milk)**This item contains dairy, so it's not strictly speaking paleo.**

Why use Goats' Milk Powder?Sourced 100% from New Zealand goats, Healtheries Goat's Milk Powder provides natural dairy goodness for your whole family. Goats milk is a rich source of calcium to support strong healthy bones and teeth; and has protein to assist with muscle growth and repair.Goats milk is nourishing, and contains different proteins to cow's milk. The fat particles are also smaller and easier to digest. This means that it may be a more suitable option for those who cannot tolerate cow's milk. This product is naturally gluten free, contains no preservatives and is suitable for vegetarians.Not suitable as a complete milk food for children under the age of two years. It is also not suitable as an infant formula or used as a sole source of infant nutrition under one year of age.Great for :- Anyone allergic or sensitive to cow’s milk- Children, elderly and those who have difficulty digesting cow’s milkAllergen Information:- Contains Milk- Not suitable for anyone with lactose intolerance

The most versatile of all nuts. We make our blueberry banana muffin primarily from almonds. You can also use these to create your own almond milk, which tastes a lot better than any commercial almond milk you'll ever have. Non-GMO and Pesticide-free.

Our Almond Butter is produced from roasted premium quality almonds that are ground using our cold press process. Almond Butter is sugar, salt, oil and additive-free. Spread it on your morning toast or just add it to your smoothie! Non-GMO and Pesticide-free.

Raw Almond butter with no preservatives and is naturally sweet! Our crunchy version is perfect as a snack and goes with anything... highly recommend to put on paleo bread :)Please keep refrigerated once opened. Non-GMO and Pesticide-free.

A perfect blend of almond and cashew butters and nothing else! Non-GMO and Pesticide-free.

Whole, unsalted. Great for snacking, smoothies & desserts. Non-GMO and Pesticide-free.

Half, unsalted. Great for snacking, smoothies & desserts. Non-GMO and Pesticide-free.

Raw Macadamia butter with no preservatives. 100% Real Macademia Nut Butter! What else is there to say :)Please keep refrigerated once opened. Non-GMO and Pesticide-free.

Organic Cashews. The delicately flavored cashew nut is a favorite between meal snack that can be readily found in your local market year round. It also makes wonderful nut butter and a special addition to salads and stir-fry dishes. Non-GMO and Pesticide-free.

Raw cashew butter with no preservatives and is naturally sweet! Please keep refrigerated once opened. Non-GMO and Pesticide-free.

Pecans have it all. Great as a snack on it's own, tossed into a salad for bittersweet crunch, stuffed into a lamb loin or make your own paleo pecan muffin. Non-GMO and Pesticide-free.

Brazil nuts are extremely nutrient-rich and contain protein, copper, niacin, magnesium, fiber, zinc, selenium and vitamins C, D, E. Consuming as little as one Brazil nut a day supplies the human body with its daily requirement for selenium, an important trace mineral. Non-GMO and Pesticide-free.

Our Hazelnut Butter is produced from premium quality hazelnuts from Turkey that are ground using our unique cold press process, keeping them totally raw from beginning to end. Nothing but hazelnut in this jar, suck it Nutella. Spread it on your morning toast or just add it to your smoothie! Non-GMO and Pesticide-free.

Raw hazelnuts, that's it. Non-GMO and Pesticide-free.

Just raw walnuts. Throw a few in your salad of the day or just have a few as a snack when you feel peckish. Non-GMO and Pesticide-free.

Pistachio with Peel. Non-GMO and Pesticide-free.

Raw Shelled Pistachios, Non-GMO and Pesticide-free.

Pili Nuts wild-harvested from the Philippines. The #1 guilt-free snacking nut!Pili nuts are a great choice of snack while binge-watching your favourite Netflix show, especially if you're on the keto diet. With only 2 grams of carb in the entire bag, they're an absolute guilt-free snack you can enjoy but please be careful, they can be very addictive.Sprouted and Dehydrated at Low Temperatures. No pesticides were used in the cultivation of the nuts.Pili nuts are my snack of choice while watching my favourite Netflix shows**I'm not always in ketosis, but why are pili nuts so good for keto (Ketogenic diet)? There are less than 2 grams of carbs in the entire bag... but they are very addictive so make sure not to buy more than 10 bags per grocery order. Sprouted and Dehydrated at Low Temperature. No pesticides used.**my fav shows are Boardwalk empire and peaky Binders.

Wild Harvested Pili Nuts from The Philippines, coated by our paleo head chef in Siamaya's zero-sugar added 85% dark chocolate. Both a super food and an undeniable addictive snack.Oh, and yes it's 100% keto too :)

Made in house with nuts garlic, lemongrass and lime leafs. Oven roasted for 12 minutes. Ingredients: Macadamia, Pecan Nut, Almond, Cashew Nut, Garlic Powder, Onion Powder, Smoked Paprika, Kaffir Lime Leaf, Lemongrass, Extra Virgin Olive Oil, Sea Salt. Non-GMO and Pesticide-free.

Crunchy yet butter textured, pleasantly sweet and delicious pine nuts are small edible seeds of the female cone in a pine tree. Amazing in salads or toasted along side a meal. Non-GMO and Pesticide-free.

Sesame seeds have a lovely slightly nutty taste and add tremendous flavor to a salad or stir fry. Non-GMO and Pesticide-free.

Sesame seeds have a lovely slightly nutty taste and add tremendous flavor to a salad or stir fry. Non-GMO and Pesticide-free.

Golden flax seeds provide one of the highest levels of plant Omega 3 fatty acids, as well protein, fibre and antioxidants which are essential for good health. Additonally, flaxseed contributes to the texture of foods and imparts a nutty flavour when added to recipes.These combinations of nutrients have been found to provide health benefits surrounding cardiovascular health and digestive health, as well as all round antioxidant and anti-inflammatory benefits.

Chia seeds are among the healthiest foods on the planet. They are loaded with nutrients that can have important benefits for your body and brain.Chia seeds are concentrated foods with healthy omega-3 fatty acids, protein, fiber, antioxidants, calcium, iron and magnesium. Some of their health benefits include boosting energy, stabilizing blood sugar, aiding digestion, and lowering cholesterol.Health Benefits:May lower triglyceride levels and support healthy cholesterol levelsMay lowering blood pressure and reduce heart disease riskAnti-inflammatory activityLiver-protective propertiesAnti-diabetic actionMay protection against arthritis, autoimmune disease and cancerMay promote weight lossHow to Use:Add 1-2 tbsp of dry chia seeds to smoothies, juices, desserts, cereals, oatmeal, yogurt, or sprinkled on top of a salad, or use to make chia puddings, porridge, sauce and dressings. To make chia gel, use one part chia to six parts water.Vacuum packed for freshness

Do you know how easy it is to make your own mustard at home? It is so delicious, and it goes very well with meat and fish. You can keep it in a jar and store it in the fridge for a few months.The hardest part of the process is to grind the seeds, that's all. if you like them grainy, don't work on them too much. We normally use a mortar for small portion, which takes around 3 minutes, but for a larger amount, pulsing the seeds in a food processor or grinder works well.[How to make mustard]1. Grind the seeds (in a electrical grinder or by hand with a mortar and pestle)2. Mix the semi-ground seeds with some salt, water (OR BEER!), stir. Let it rest for 10 minutes (can be omitted if you are in a hurry).3. Add vinegar and stir.Optional: turmeric powder to make it yellow, something to sweeten, herbs of your choice.To make 1 cup, you need:100g (3/4 cup) of mustard seeds1/2 cup water/beer/your choice of poison3 tablespoons vinegar2 teaspoons himalayan salt1 teaspoon ground turmericOptional: 1-2 tablespoons of sweetener, 1/4 cup of fresh minced herbs.[Health benefits]Mustard seeds contain phytonutrients called glucosinolates. The enzyme inside the seeds can turn it into isothiocyanates, which has been popularly studied for their anti-cancer effects. The abundance of selenium in mustard can:- reduce the severity of asthma,- decrease some of the symptoms of rheumatoid arthritis and- help prevent cancer.Magnesium in seeds can also reduce the severity of asthma, to lower high blood pressure, to restore normal sleep patterns in women having difficulty with the symptoms of menopause, to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease.Mustard seeds are also a good source of omega-3 fatty acids and manganese, as well as a good source of phosphorus, copper and Vitamin B1.

Green and De-shelled, pesticide-free and gmo-free. Pumpkin seed calories are calories well spent, as they are an excellent source of manganese, magnesium and tryptophan, and a very good source of phosphorus, copper, and protein. A quarter cup of seeds has 25% of your daily value of iron, and roughly 20% of your daily protein.

Fenugreek seed has been used medicinally and for culinary purposes for millennia. It is most often utilized in Indian, Egyptian, and Middle Eastern cuisine, but is used commercially as a flavoring agent in much of the world. Its delicate maple-like flavor makes it perfect for baked goods and confectionaries and also for creating imitation maple syrups.Medicinally, it has been utilized in traditional herbalism to support digestion, support lactation in nursing mothers, and as a soothing topical application.Our fenugreek seeds are grown organically in Sri Lanka (certified organic).HOW TO EAT/DRINK[Make tea]Fenugreek tea has a number of health benefits, one of which is said to increase the milk supply of a lactating mother. For more information, read kellymom.com blog here. Use a teaspoon of whole fenugreek seeds. Steep in boiling water for 15 minutes and drink 2-3 cups a day.[Make sprouts]Large vigorous 5-day sprouts with an unique flavour. Can also be grown as a shoot (often used in Indian cooking). Fenugreek is a traditional herb for colds and flu.

Our coconut butter is made fresh and is rich in lauric acid. Coconut butter adds great flavor to desserts and snacks. My personal favorite is coconut butter on top of frozen cherries. Should there be a layer of oil on top, you can warm the jar a little and the contents will settle. **Product must be kept refridgerated once opened**

Tahini is a paste that is produced from grinding either white or black sesame seeds. The taste and texture of Tahini vary across the two different colour variants, mostly as a result of using hulled vs unhulled sesame seeds, but also depending on whether they are slightly or heavily roasted. It is an extremely versatile product that can be used in both sweet and savory dishes. It is packed with essential vitamins and minerals, linoleic acid, oleic acid and amino acids including lysine, tryptophan and methionine. Like other types of healthy fats, the sesame seed oils within tahini are noted to help lower cholesterol, provide dietary fiber for digestion, improve blood pressure, balance hormones and more.

Tahini is a paste that is produced from grinding either white or black sesame seeds. The taste and texture of Tahini vary across the two different colour variants, mostly as a result of using hulled vs unhulled sesame seeds, but also depending on whether they are slightly or heavily roasted. It is an extremely versatile product that can be used in both sweet and savory dishes. It is packed with essential vitamins and minerals, linoleic acid, oleic acid and amino acids including lysine, tryptophan and methionine. Like other types of healthy fats, the sesame seed oils within tahini are noted to help lower cholesterol, provide dietary fiber for digestion, improve blood pressure, balance hormones and more.

Famed for its numerous health benefits – which include blood sugar control, digestive system improvement and helping alleviate stomach ailments - Ceylon Cinnamon is the healthiest amongst the cinnamon spices in the market because of its low coumarin* contents.Unlike the majority of cinnamon powders commonly sold at supermarkets — which are made from cheap cassia cinnamon ("fake" cinnamon) which is potentially harmful to your liver and kidneys if taken daily in high amounts — our Ceylon cinnamon powder is the real deal!Compared to the "fake" cinnamon, it is milder and sweeter in taste. It complements and enhances other flavors when added in curries or fine confectionary.* 1 teaspoon of cassia cinnamon contains between 5.8 to 12.1mg of coumarin, which may be above the Tolerable Daily Intake for many individuals. Therefore, if you like using a lot of cinnamon, you should consider choosing the kind with least amount of coumarin.

Turmeric has proven to have “antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease, and other chronic illnesses”. Turmeric’s benefits are largely pinned to curcumin, a potent antioxidant that dramatically reduces inflammation (while also giving the spice its vibrant yellow color). Curcumin inhibits the growth of tumor cells in a variety of cancers and improves insulin resistance in subjects with altered metabolic function. It’s bioavailability is low and increases dramatically when taken with black pepper, or fermented.[How to take turmeric]You can add turmeric in many dishes including salad, meat/fish marinades, curry and so on. You can also make turmeric bugs by letting it ferment naturally with sugar, to make the most potent, healthy, fizzy drinks at home!

When you are not experienced with using spices in cooking, cumin can always add some edge, especially when combined with other spices such as turmeric, paprika and garlic. We use it daily not only because we like what it does to our food, but also because of its health benefits.

Ginger powder for making tea, healthy candy, ginger ale fizz, vinegars, honey mixtures and others.

Dehydrated and ground onion powder. Perfect for seasoning.

Made from sweet mild red Nora peppers which are ground in the D.O.P. region of Extremadura in Spain and then smoked over oak fires creating this unmistakeable spicy smoky flavour. The smoked peppers are ground on stone mills to maintain a low temperature and preserve their organoleptic properties. Grinding is monitored by eye to achieve the right degree of fineness and colour.

Made from sweet mild red Nora peppers which are ground in the D.O.P. region of Extremadura in Spain and then smoked over oak fires creating this unmistakable smoky flavor. The smoked peppers are ground on stone mills to maintain a low temperature and preserve their organoleptic properties. Grinding is monitored by eye to achieve the right degree of fineness and colour.

Smoked paprika, also known as Pimenton de la Vera, Dulce is a popular ingredient in many Mediterranean recipes. The peppers are dried slowly over an oak burning fire for several weeks to create a delicious deep woodsy flavor.

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others. High in minerals and vitamins. Great to up the chili level of your favorite dishes.

Fennel's name comes from the Latin foeniculum, meaning "little hay". The Roman historian Pliny recorded that when snakes shed their skins, they ate fennel to restore their sight. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages.

Crushed red pepper or red pepper flakes is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers.

Nutmeg is one of two spices that grow on an evergreen tree with the scientific classification Myristica fragrans, also known as common nutmeg. It is native to islands near Indonesia, but is now a globally used spice. Use in cooking or as a marinade for dishes!

A spice that needs no further introduction. A pinch of black pepper is added to almost every type of recipe imaginable. Product is not grinded to ensure maximum flavor retention.

Allspice, also called Jamaica pepper, is the dried unripe fruit (f Pimenta dioica, a midcanopy tree native to the Greater Antilles. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

Cumin is a spice that is well-known in countries such as Mexico and India, and in areas such as the Middle East, that has been used for generations in traditional curry mixes, cuisines, and sauces. Many may not know that it was a popular condiment during ancient Roman and Greek times as well, was found in Egyptian tombs and mentioned in the Bible, and that its use has been continual for thousands of years. Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asia

Like other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste. Like other spices cloves are very nutrient dense, in particular manganese.

Sri Lankan cloves are somewhat sweeter and has more complex flavor than coves from other countries. Whole cloves can be added to stew or gravy, or can be grounded and used in various dishes.Cloves are known to smooth toothache, stops bad breath, treats nausea improves digestion etc.[How to use whole cloves]Easiest way to consume cloves is to put some in your tea together with spices such as Ceylon cinnamon. [Pomelo dessert with Earl Grey tea and cloves, cinnamon & honey]Brew sufficient amount of Earl Grey tea which is able to cover peeled pomelo. Add some cloves and cinnamon sticks and leave for at least 15 minutes. Sweeten with raw honey or sweetener. Add pomelo, let it cool down, and refrigerate. Enjoy the most refreshing dessert!

Our dried cardamom pods come from certified organic farms in Sri Lanka. Perfect for use in cooking, they are wonderfully versatile and can be mixed into herbal teas or used as part of the chai spices.Healthy as well as delicious, our organic cardamom pods are rich in vitamins and micronutrients, stimulate digestion and aid detoxification. They are also gluten-free and vegan.You can also use cardamom in a few exciting ways.Split the cardamom pod allowing the seeds to infuse milk, and use it as ice cream base.Split a cardamom pod to release the tiny seeds. Pestle the seeds in a mortar with a pinch of sugar until it becomes powdery. Voila! You have cardamom sugar to flavor drinks, yogurt and baked goods.Cardamom pods can clean your teeth after meals! Chew on them in order to freshen your breath.

Fleur de Sel is hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Rich in minerals and nothing has been added to it. The large flakes are great for seasoning steaks or sprinkling on top of dishes for seasoning and presentation.

100% natural sea salt, free from additives and anti-caking agents,with a full, natural, clean sea salt flavor. Evaporated by the natural process of sun and wind, then crushed, washed and dried.Salt is an essential ingredient in all types of foods as it is a natural flavor enhancer.Comes in a glass bottle with grinder. Sourced and packed in New Zealand

Coarse Rock salt crystals. Full spectrum 84 minerals & trace elements, nothing added.

Full spectrum 84 minerals & trace elements, nothing added.

Premium, hand-selected heilala vanilla beans are used in a unique cold extraction, slow percolation method over 3 months to gently draw out and preserve the delicate aromatics and produce a sweet, creamy and complex vanilla extract.Ingredients: Heilala Vanilla Bean Extract, Alcohol 35%Made in New Zealand

Eco-sustainable farmed from Samut Songkhram, Phetchaburi and Prachuap Khiri Khan.100% medium-chain triglycerides from coconuts.Composed of C8 and C10 (Caprylic Acid and Capric Acid) C8 is 60% while C10 is 40%.Flavourless and odourless, this MCT oil is great if you're on the keto diet and need clean, instant energy to energize you and boost your metabolism. Recommended that you take 1 tablespoon 1-4 times daily before or with a meal.===Agrilife sources its coconuts from organic, eco-sustainable farms in three provinces: Samut Songkhram, Phetchaburi, and Prachuap Khiri Khan in Thailand. Agrilife Organic Extra Virgin Coconut Oil is grown organically with no pesticide and herbicide used, using only organic compost as fertilizers. Different to coconuts farmed from islands, Agrilife’s coconuts are grown on a plain. Growing on plains allows for easy and systematics harvesting of the mature coconuts whereas the island-farm tends to harvest all the coconuts in one go because of the difficulty in transportation.The oil is extracted in a continuous “centrifugal separation” process through their unique cold-processed method. Through the ultra-cool extraction of their coconut oil, ensures that Agrilife Coconut Oil is pure.

Eco-sustainable farmed from Samut Songkhram, Phetchaburi and Prachuap Khiri Khan.100% medium-chain triglycerides from coconuts.Composed of C8 and C10 (Caprylic Acid and Capric Acid) C8 is 60% while C10 is 40%.Flavourless and odourless, this MCT oil is great if you're on the keto diet and need clean, instant energy to energize you and boost your metabolism. Recommended that you take 1 tablespoon 1-4 times daily before or with a meal.===Agrilife sources its coconuts from organic, eco-sustainable farms in three provinces: Samut Songkhram, Phetchaburi, and Prachuap Khiri Khan in Thailand. Agrilife Organic Extra Virgin Coconut Oil is grown organically with no pesticide and herbicide used, using only organic compost as fertilizers. Different to coconuts farmed from islands, Agrilife’s coconuts are grown on a plain. Growing on plains allows for easy and systematics harvesting of the mature coconuts whereas the island-farm tends to harvest all the coconuts in one go because of the difficulty in transportation.The oil is extracted in a continuous “centrifugal separation” process through their unique cold-processed method. Through the ultra-cool extraction of their coconut oil, ensures that Agrilife Coconut Oil is pure.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is a coconut water with no artificial substance added.Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is made from young aromatic coconuts from our organic farms which have been certified by USDA organic from the USA.Every coconuts we use has a document which certifies that they have been planted strictly in organic method. Furthermore, the period of their harvest has been stricitly scheduled in order to have the best and the most natural flavored coconut water.The process we use for Never More Than 28 Days 100% raw organic coconut water (Nam-Hom) is called Cold Processing. It is certified by both Food and Drug Administration (FDA) and USDA organic from USA. Moreover, there are intensive checked in every step of the process in order to produce high quality raw coconut water which we always delicate to achieve. ▪ Coconuts which are cultivated before 20 days will have less meat and the water will be sour.▪ Coconuts which are cultivated after 28 days will have plenty of meat but the water will be tasteless.Enjoy this low calorie, electrolyte, raw and organic drink after sports or just as refreshment when you need it.

Cold Brew Coffee infused 100% Raw Organic Coconut Water by 28 days of coconut water.

Organic coconut milk by Merito. The coconut milk is unbleached, undeodorized, does not contain sulphur dioxide or added sulphites. As a result the milk might be a bit yellow, but this is pure natural and even tastier.

Cold pressed coconut oil in in a 120 ml glass bottle

Organic Cold pressed coconut oil in in a 450 ml glass bottle

Unrefined & Organic coconut cooking oil by Agrilife. Extracted using a traditional method. This coconut cooking oil is not bleached or deodorized so it still contains the natural coconut aroma.

USDA certified Organic Coconut Cider Vinegar. Comes in a glass bottle of 480ml.

USDA certified Organic Coconut Flower Nectar. Comes as a 470gr glass bottle.

Our coconut butter is made fresh and is rich in lauric acid. Coconut butter adds great flavor to desserts and snacks. My personal favorite is coconut butter on top of frozen cherries. Should there be a layer of oil on top, you can warm the jar a little and the contents will settle. **Product must be kept refridgerated once opened**

Desiccated coconut, made by shredding dried coconut meat, helps infuse tropical flavor into your meals. It also offers nutritional value that supports tissue health. Pesticide-free. The flakes are rich in copper and manganese, which you need to keep your connective tissues - your skin, tendons, ligaments, bones and teeth - strong. On top of that, the copper in desiccated coconut also maintains the health of your brain.Desiccated coconut also offers other health benefits thanks to its iron and fiber content. Your body uses fiber to control your blood cholesterol levels, and a diet rich in fiber fights type-2 diabetes and cardiovascular disease. The iron found in coconut helps you make ATP -- a source of energy -- as well as red blood cells that you need for oxygen transport.

Coconut flour is actually the by-product of coconut milk production. After the coconut milk has been extracted, the leftover coconut meat is dried at low temps for a long period of time and then finely ground. It is a very fine, powdery that resembles wheat flour in appearance, although it smells distinctly of coconut.

Pasture Raised Beef Tallow rendered at low temperatures in our own Paleo Kitchen. Animals fats are very nutritious and stable cooking fats. They do not oxidize easily and our tallow hasn't been hydrogenated or otherwise messed around with. Honest old school home cooking. Ingredients : New Zealand Prime Striploin Cap Best kept in freezer or fridge.If you fear cooking with tallow or aren't sure about it please read: here.

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

From Joe Sloanes selected pig farms. Free-range & antibiotic free. Lard is the rendered fat from a pig and suitable for frying and cooking your meats and vegetables. Lard is 39% saturated fat, 45% monounsaturated and 11% polyunsaturated. Lard is a great source of dietary vitamin D.

Pure rendered duck fat from a sustainable permaculture farm. Rendered by Klong Phai FarmsFree Ranged, Antibiotic and Growth Hormone Free.Duck fat has long been a staple in the professional kitchen, and is enjoying a moment as awareness of this ingredient grows among home cooks. With a silky mouthfeel, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking (we use it for pan searing all the time). Duck fat makes everything taste better, from poultry to potatoes, meat to fresh vegetables. You can use duck fat from a solid, soft or liquid state, and unlike other lipids, it can be reused.

Harvest of 2016 with 100% natural fresh olives. First cold pressed, with a fresh and fruity flavor. We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.

Harvest of 2016 with 100% natural juice of Fresh olives. First Cold Pressed, Robust Flavor.We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.

A fresh lemon zest is complemented by the ripe banana aroma of the Barnea olive variety.This zesty, uplifting and versatile combination of extra virgin olive oil and lemon-infused oil brings an unmistakeable zing to barbecue marinades, salad dressings, grilled fish and seafood pastas.We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.

The biological phi Zakynthian olive oil is extra virgin and comes from the Koroneiki variety and the Zakynthian Iianolia, which are planted in the island. The oilve oil has a characteristic, almost bitter, clear flavour and special scent, thick texture and deep green colour.

Why did Robbie select this Extra Virgin Olive Oil?Paleo Robbie exclusively uses this EVOO for the Meal Plan at our own kitchen for a simple reason.It's the best quality real EVOO we could find for the money. Boundary Bend is vertically integrated and grows, harvest and creates their EVOO all in-house. They can guarantee their EVOO is 100% single-estate and proudly show off with lab tests the purity, the high level of Oleic acid, and a high smoking point above 200 Celsius making it a stable and safe oil to cook with.You might have heard before that Paleo Robbie does not stock any major Italian olive oil brand. Italian olive oils found on the shelves in all supermarkets are suspect of being diluted (or completely fake) and Robbie thus traces all of our EVOO's back to the olive grove to ensure all our EVOO's are single-estate and undiluted.Some nerdy oleologist facts about this EVOO:- Free Fatty Acid % = 0.26 (by law 65 for the health benefits (the 3 coughs, as illuminated in this very entertaining podcast with Max Lugavere and Nicolas Coleman)

Are you like me and go through a lot of high quality Extra Virgin Olive Oil with your family? Then this barrel is for you. Absolute best value per liter of real Australian Extra Virgin Olive Oil.Why did Robbie select this Extra Virgin Olive Oil?Paleo Robbie exclusively uses this EVOO for the Meal Plan at our own kitchen for a simple reason.It's the best quality real EVOO we could find for the money. Boundary Bend is vertically integrated and grows, harvest and creates their EVOO all in-house. They can guarantee their EVOO is 100% single-estate and proudly show off with lab tests the purity, the high level of Oleic acid, and a high smoking point above 200 Celsius making it a stable and safe oil to cook with.You might have heard before that Paleo Robbie does not stock any major Italian olive oil brand. Italian olive oils found on the shelves in all supermarkets are suspect of being diluted (or completely fake) and Robbie thus traces all of our EVOO's back to the olive grove to ensure all our EVOO's are single-estate and undiluted.Some nerdy oleologist facts about this EVOO:- Free Fatty Acid % = 0.26 (by law 65 for the health benefits (the 3 coughs, as illuminated in this very entertaining podcast with Max Lugavere and Nicolas Coleman)

The Nero is our best value 'Balsamic Vinegar of Modena'. Besides the cooked grape must, this type also has aged vinegar and wine vinegar added before left in wooden barrels for aging. 3 months aged. From seven varieties of organically grown grapes. Light, perfect for liberal use on salads.

The "Oro" or Gold label is our most balanced 'Balsamic Vinegar of Modena' between sweet and sour. This balsamic vinegar is produced with organically grown grapes of seven specific varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana and Montuni. Besides the cooked grape must, this type of balsamic also has aged vinegar and wine vinegar added before left in wooden barrels for aging. Up to 2 years aged. From seven varieties of organically grown grapes. Balanced, perfect for dressings and marinating.... and yes, also ice cream.

The Allambrusco is our most premium 'Balsamic Vinegar of Modena'. Besides the cooked grape must, this type also has aged vinegar and wine vinegar added before left in wooden barrels for aging. 3 years aged. From the single variety grape Lambrusco. Sweet and thick.Perfect for dipping and adding a traditional sweet flavour to steak or fish dishes.

The real deal. Made from 100% grape must exclusively made from Trebbiano and Lambrusco grapes grown organically in Santacroce region. The musk is naturally concentrated by simmering in open-air before being placed in traditional barrels made of precious wood to begin the ten year aging process.10 years aged. Perfect for adding drops of intense flavour to a Veal tenderloin steak or aged cheese.

Healthy Mate Thailand

Organic Cold pressed coconut oil in in a 450 ml glass bottle

Cold pressed coconut oil in in a 120 ml glass bottle

Unrefined & Organic coconut cooking oil by Agrilife. Extracted using a traditional method. This coconut cooking oil is not bleached or deodorized so it still contains the natural coconut aroma.

100% Virgin Avocado Oil from Hass Avocados.Every bottle and can of Chosen Foods’ award-winning Avocado Oil is made with sustainably and ethically harvested, Mexico-grown ‘cados—perfect for salads, dressings, or dips. And with a high smoke point, you can sauté, bake, or broil without worry.This fantastic finishing oil is carefully cold-pressed and lightly filtered from hand-picked Mexican Hass avocados. Virgin Avocado Oil has a bold flavour and a deep green colour and should be enjoyed as a salad dressing, finishing oil, or in a sauce. As a virgin cooking oil, this oil contains the highest amounts of beta-sitosterol and vitamin E found in any avocado oil product. This dark green cooking oil extracted from the avocado pulp using zero chemicals, solvents or hexane. ===Grown slowly on non-GMO farms in central Mexico, Chosen Food's Hass avocados are nourished with fresh water, sunshine and a whole lotta love. Once ripened, they are hand-harvested, pressed and naturally refined, resulting in a product that's as beautiful as it is versatile. They aim to create a cooking oil that is naturally delicious, healthy and shelf-stable without the addition of unnecessary chemicals… and that's exactly what they've done.Chosen Foods Avocado Oil is expeller-pressed and naturally refined using a safe and proprietary low-heat processing. Made 100% free of any chemicals, solvents, hexane, propellants or any other harmful ingredients, the result is a pure, delicious and easy-to-use product you can feel good about. Their avocado oil is only ever made with 100% pure hass avocados - nothing else. Drizzle over salads, meats and vegetables and you're sure to taste the difference. You'll also be amazed to know that avocado oil has a smoke point of 500°F (crazy, right?), making it safe to stir-fry, bake or broil. Never again worry about your cooking oil breaking down and imparting a foul odor. This one can really take the heat!

100% Avocado Oil from Hass Avocados.Every bottle and can of Chosen Foods’ award-winning Avocado Oil is made with sustainably and ethically harvested, Mexico-grown ‘cados—perfect for salads, dressings, or dips. And with a high smoke point, you can sauté, bake, or broil without worry.This fantastic finishing oil is carefully cold-pressed and lightly filtered from hand-picked Mexican Hass avocados. Virgin Avocado Oil has a bold flavour and a deep green colour and should be enjoyed as a salad dressing, finishing oil, or in a sauce. As a virgin cooking oil, this oil contains the highest amounts of beta-sitosterol and vitamin E found in any avocado oil product. This dark green cooking oil extracted from the avocado pulp using zero chemicals, solvents or hexane. ===Grown slowly on non-GMO farms in central Mexico, Chosen Food's Hass avocados are nourished with fresh water, sunshine and a whole lotta love. Once ripened, they are hand-harvested, pressed and naturally refined, resulting in a product that's as beautiful as it is versatile. They aim to create a cooking oil that is naturally delicious, healthy and shelf-stable without the addition of unnecessary chemicals… and that's exactly what they've done.Chosen Foods Avocado Oil is expeller-pressed and naturally refined using a safe and proprietary low-heat processing. Made 100% free of any chemicals, solvents, hexane, propellants or any other harmful ingredients, the result is a pure, delicious and easy-to-use product you can feel good about. Their avocado oil is only ever made with 100% pure hass avocados - nothing else. Drizzle over salads, meats and vegetables and you're sure to taste the difference. You'll also be amazed to know that avocado oil has a smoke point of 500°F (crazy, right?), making it safe to stir-fry, bake or broil. Never again worry about your cooking oil breaking down and imparting a foul odor. This one can really take the heat!

100% Avocado Oil from Hass Avocados.Every bottle and can of Chosen Foods’ award-winning Avocado Oil is made with sustainably and ethically harvested, Mexico-grown ‘cados—perfect for salads, dressings, or dips. And with a high smoke point, you can sauté, bake, or broil without worry.With this Pure Avocado Oil Spray, you can quickly and evenly add avocado oil to your recipes in a natural way. This natural avocado oil spray uses safe air-pressure technology that replaces the need for any additives or chemical propellants.Avocado Oil has a bold flavour and a deep green colour and should be enjoyed as a sauteeing oil, non-stick spray for baking or in a sauce. As a cooking oil, this oil contains the highest amounts of beta-sitosterol and vitamin E found in any avocado oil product.This avocado oil spray has its oil extracted from the avocado pulp using zero chemicals, solvents or hexane.===Grown slowly on non-GMO farms in central Mexico, Chosen Food's hass avocados are nourished with fresh water, sunshine and a whole lotta love. Once ripened, they are hand-harvested, pressed and naturally refined, resulting in a product that's as beautiful as it is versatile. They aim to create a cooking oil that is naturally delicious, healthy and shelf-stable without the addition of unnecessary chemicals… and that's exactly what they've done.Chosen Foods Avocado Oil is expeller-pressed and naturally refined using a safe and proprietary low-heat processing. Made 100% free of any chemicals, solvents, hexane, propellants or any other harmful ingredients, the result is a pure, delicious and easy-to-use product you can feel good about. Their avocado oil is only ever made with 100% pure hass avocados - nothing else. Drizzle over salads, meats and vegetables and you're sure to taste the difference. You'll also be amazed to know that avocado oil has a smoke point of 500°F (crazy, right?), making it safe to stir-fry, bake or broil. Never again worry about your cooking oil breaking down and imparting a foul odor. This one can really take the heat!

A specialty olive oil made from olives and capers. Perfect for making dressings or just a straight up salad pour.

Finally we have organic cocoa butter in stock! It is cold-pressed from certified organic cocoa beans from Peru. It is deodorized with steam to remove most of the chocolate aroma but it is otherwise 100% pure cocoa butter.It is a healthy fat, mostly saturated fat, then it contains fatty acids such as stearic acid and palmitic acid. Idea to be added to your Bulletproof Coffee!You can use it for cooking or baking, but it is the most amazing fat you can use for dry & sensitive skin as it is rich in vitamin E. We have been using cocoa butter for our baby and it makes his skin extremely smooth. It may appear heavy at first, then your skin will absorb it, leaving it extremely soft and luscious, thank natural antioxidants and saturated fats. - 3/4 cup cocoa butter-1/4 cup coconut oil1.Melt down butters and oil until liquid in a microwave2.Put it in a freezer to harden around 15-20 minutes3.When the mixture is solid and soft, whip it up using an electric whist.4.Enjoy the fluffy cream, it will keep in a jar or container for a few months!

83% fat content

The perfect companion in the kitchen, Anchor Unsalted Butter provides the creamy, rich flavor that only comes from butter made with cream from grass-fed cows.83% fat content

Spiced with caraway and juniper berries, this probiotic food is a good source of natural vitamin C along with a host of other health benefits. Great snack on its own or add it to your sandwiches!All natural, fermented, with just a little salt and no preservatives or sugar.

Patricia's home made sauerkraut without any preservatives or artificial coloring. Great to get your fill of probiotics.All naturally fermented without the use of any preservatives or chemicals. Ingredients: Shredded Purple Cabbage, Caraway Seeds, Juniper Berries & Sea Salt. No Sugar.

Sauerkraut the classic way, lacto-fermented with sea salt and juniper berries. Doesn't only taste great cold or hot, but it also has a range of health benefits as it contains vitamins, calcium, iron and probiotics. The perfect match with meaty sausages, rich curries or in a traditional dutch stamppot. The organic cabbage comes from King Organic Farm in Bangkok, hand-picked in the morning and fermented on the same day to retain all nutrients and remain crunchy. Ingredients: Cabbage, Sea Salt, Juniper Berry.

A perfectly balanced dill pickle with a powerful garlic kick. The organic cucumbers, dill and garlic come from King Organic Farm in Bangkok, hand-picked in the morning and pickled on the same day to retain all nutrients and remain crunchy .Ingredients: Cucumber, Dill, Garlic, Black Peppercorn, Sea Salt, Sugar, Vinegar, Water.

A perfectly balanced dill pickle with a powerful garlic kick. Perfect for sandwiches, burgers or as part of a cold cut platter.Ingredients: Cucumber, Dill, Garlic, Sea Salt, Stevia, Vinegar, Water.

A perfectly balanced dill pickle with a generous amount of heat and a powerful garlic kick. Perfect for sandwiches, burgers or on its own with a cold beer. As long as they are paleo beers of course. Ingredients: Cucumber, Dill, Garlic, Chili, Sea Salt, Stevia, Vinegar, Water.

The Organic gherkins are fermented for an entire month to become fully sour and to allow the pickles to absorb the taste of our carefully selected spice mix. This product is not only probiotic, but tastes amazing as well. The robust flavour is delicious on its own, or as the perfect condiment to burgers, sandwiches and cold-cut platters.The organic gherkins come from 'King Organic Farm' in Bangkok, hand-picked in the morning and fermented on the same day.Ingredients: Cucumber, Garlic, Dill, Ginger, Black Peppercorn, Coriander Seed, Mustard Seed, Dried Chili, Bay Leaf, Clove, Sea Salt, Water.

An authentic Mexican-style pickled jalapeño pepper with plenty of heat. The perfect addition to any sandwich, burger, pizza and of course Mexican food.Ingredients: Jalapeño Peppers, Sea Salt, Stevia, Vinegar, Water.

Sweet vibrant beetroot cut into slices and flavoured with black peppercorns and bay leaves. The deep earthy flavour goes perfectly with salads and cheese, or on the side of any creamy dish.Ingredients: Beetroot, Bay Leaf, Black Peppercorn, Sea Salt, Stevia, Vinegar, Water.

Korean lacto-fermented cabbage, or Kimchi, is a staple in Korean cuisine. It's a traditional side dish that dates back to 37 BC, but because of its great taste and health benefits has become popular around the world.Specially made for Paleo Robbie without the use of commercial fish sauce.Enjoy this probiotic delicacy on its own, in a soup, stir fry or in Korean style pancakes.The organic vegetables come from 'King Organic Farm' in Bangkok, hand-picked in the morning and fermented on the same day.Ingredients: Chinese Cabbage, Carrot, Daikon Radish, Spring Onion, White Onion, Garlic, Ginger, Korean Chili Powder, White Rice.

Due to the fermentation process kimchi is an excellent source of probiotics, these are the good bacteria that help your body fight off various infections. Kimchi is also packed with vitamins and minerals such as vitamin A, some B vitamins, iron, calcium, and selenium. These all contribute to supporting muscle growth, improve your immune system, and improve blood flow.Ingredients: Chinese cabbage, carrot, white radish, spring onion, garlic,salt, kombu (seaweed) fresh chilli, chilli powder and paprika.

Made from Italian Organic Tomatoes. Alce Nero organic tomato and basil sauce is made from elongated tomatoes, including Coimbra, Ercole, and other varieties, which are grown on approximately 30 farms in the Po Delta in the provinces of Ferrara and Ravenna. The tomato varieties that we have selected for the range of ready-made purées and sauces feature firm, well-structured flesh as well as a sweet and delicate flavour. The tomatoes, which are harvested in July, August, and September at just the right level of ripeness, are processed within eight hours on average in order to preserve all the flavour, aroma, and nutrients. Alce Nero organic tomato and basil sauce is ready-made. Use it with Alce Nero pasta to make a tasty, quick and nutritionally balanced pasta dish.Ingredients: Tomato, Extra Virgin Olive Oil, Basil, Salt, Onion, Cane Sugar(less than 1%)

Organic mustard grown and produced in Dijon France. Ingredients: Water, Mustard Seed, Vinegar, Salt.

Organic mustard grown and produced in Dijon France. Ingredients: Water, Mustard Seed, Vinegar, Salt.

100% natural sea salt, free from additives and anti-caking agents,with a full, natural, clean sea salt flavor. Evaporated by the natural process of sun and wind, then crushed, washed and dried.Salt is an essential ingredient in all types of foods as it is a natural flavor enhancer.Comes in a glass bottle with grinder. Sourced and packed in New Zealand

Fleur de Sel is hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Rich in minerals and nothing has been added to it. The large flakes are great for seasoning steaks or sprinkling on top of dishes for seasoning and presentation.

Full spectrum 84 minerals & trace elements, nothing added.

Coarse Rock salt crystals. Full spectrum 84 minerals & trace elements, nothing added.

Cricket Powder. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

Superior Cricket Powder. Extra nutritious. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

Premium, hand-selected heilala vanilla beans are used in a unique cold extraction, slow percolation method over 3 months to gently draw out and preserve the delicate aromatics and produce a sweet, creamy and complex vanilla extract.Ingredients: Heilala Vanilla Bean Extract, Alcohol 35%Made in New Zealand

This fully-flavoured stock is made the traditional way with genuine free range Australian chickens.We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. The result is a stock with a remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. No preservatives, no additives. It’s real food.All-natural, no added salt, gluten free, no additives.Ingredients: Water, free range whole chicken and bones, onions, carrots, celery, rosmarinic acid (natural antioxidant), bay leaves.Provenance of chicken bones: Certified free range chickens from Victorian farms.

Grass Fed, Free Range Beef 500gThis fully-flavoured stock is made the traditional way with genuine Australian grass fed, free range cattle.We roast the bones in small batches, slowly simmer them with our specially selected vegetables and herbs for at least 12 hours, and then reduce the liquid. The result is a stock with a remarkable purity and depth of flavour. Use generously in braises, stews, soups and more. No preservatives, no additives. It’s real food.All-natural, no added salt, gluten free, no additives.Ingredients: Water, free range beef and bones, roasted carrots, tomato paste, roasted onions, celery, rosmarinic acid (natural antioxidant), bay leaves.Provenance of beef bones: Exclusively grass-fed, free range cattle from the pastures of Victoria and New South Wales, with no supplementary food or chemicals used.

This unique and exquisite stock is made from blue swimmer brads, fished from shark bay western Australia. The crabs are sustainably harvested in this World Heritage area, ensuring numbers are not depleted. Crabs are placed in an ice slurry, where they fall asleep, and then simmer the crabs in water. This liquid is then filtered and reduced. The result is a stock with a remarkable purity and depth of flavour. Use generously wherever fish stock is called for. This crab stock elevates the flavour of paella, bisques, seafood hotpots, soups and more.All-natural, no added salt, gluten free, no additives.Ingredients: Water, Blue Swimmer CrabsProvenance of blue swimmer crabs : Sustainably harvested crabs from abacus fisheries in shark bay western Australia.

Ingredients: Water, Carrot, Celery, Onion, Herbs, Tomato, Mushroom, Organic Chicken Meat and Bones.Homemade bone broth with organic veggies and pasture-fed chicken bones. Simmered for 12 hours together with vegetables and salt for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Homemade bone broth with organic veggies and pasture-fed veal bones from Australia. Simmered for 12 hours together with vegetables for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Homemade bone broth with organic veggies and pasture-fed lamb bones from New Zealand. Simmered for 12 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Homemade bone broth with organic veggies and wild-caught Pacific Cod bones. Simmered for 6 hours together with vegetables for taste. Then the broth is then strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Raw cacao powder is a hugely beneficial ingredient for human health, due to the significant levels of polyphenols and flavanols (antioxidants) contained within its natural form. Our Organic raw cacao powder is made from the highest quality hand selected Peruvian cacao beans. After undergoing a partial fermentation process to remove bitterness, the antioxidant rich cacao fiber is low-temperature separated away from the fragrant cacao butter without the use of solvents or chemicals. The cacao cake is finely milled at low-temperature into our cacao powder, to protect the nutrients and flavor.Certified organic to both USDA/NOP and EU standards (view certificates)Low heat (below 45°C)No solvents or chemicalsWe directly import from our “on-farm” agricultural partners, and thus can ensure proper and minimal processing and handling, for highest qualityVacuum packed for freshness

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisinCacao nibs are made from pure cacao beans that come straight out of the tropical cacao fruit. Raw organic cold-processed cacao nibs from Chiangmai valley

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.Raw 100% organic natural cacao powder from Chiangmai valley. Cacao is incredibly rich in antioxidants and magnesium. A perfect addition to raw and baked goods and confections; smoothies, soups and salad dressingsCertified organic, raw, gluten-free, kosher and vegan.

Finally we have organic cocoa butter in stock! It is cold-pressed from certified organic cocoa beans from Peru. It is deodorized with steam to remove most of the chocolate aroma but it is otherwise 100% pure cocoa butter.It is a healthy fat, mostly saturated fat, then it contains fatty acids such as stearic acid and palmitic acid. Idea to be added to your Bulletproof Coffee!You can use it for cooking or baking, but it is the most amazing fat you can use for dry & sensitive skin as it is rich in vitamin E. We have been using cocoa butter for our baby and it makes his skin extremely smooth. It may appear heavy at first, then your skin will absorb it, leaving it extremely soft and luscious, thank natural antioxidants and saturated fats. - 3/4 cup cocoa butter-1/4 cup coconut oil1.Melt down butters and oil until liquid in a microwave2.Put it in a freezer to harden around 15-20 minutes3.When the mixture is solid and soft, whip it up using an electric whist.4.Enjoy the fluffy cream, it will keep in a jar or container for a few months!

Our honey is made 100% from Langan Flower. It has more vitamins and minerals than other honey.

Category Grade A Amber Organic Maple SyrupFerme Vifranc produces a high quality organic maple syrup created using the combined experience of 4 generations of a syrup making family. Each generation has passed to the next a passion for excellence and the desire to bring the very best maple syrup to our customers every day. We carefully produce an authentic, luscious syrup that offers an uncompromised natural taste. We work diligently with our producers to maintain an excellente relationship that ensures a constant supply. Strict quality controls are in place and we continuously strive to improve our products. These are only few reasons why Ferme Vifranc's organic maple products stand out from other brands. No artificial stuff or preservatives, just maple syrup.

The macadamia forest in the Doi Tung Development Project is home to over 10 Million bees. The suitable climate and pollution-free condition allow the bees to stay healthy and collect macadamia nectar during winter months. The result is the one and only pure natural macadamia honey in Thailand.

Mānuka honey has shown the highest viscosity among a range of studied honeys.This property is due to the presence of a protein or colloid and is its main visually defining character, along with its typical dark cream to dark brown colour.

This Manuka honey comes from the remote east cape region of New Zealand, pollution and chemical free, organic and sustainably harvested, east cape honey has a high trike tone content. Natural solutions manuka honey is processed in a manner which ensures that both the peroxide and non peroxide activity of the honey are retained. The honey is finely filtered to ensure that any foreign matter is removed from the honey. Umf 15+ active manuka honey is selected for its high levels of non peroxide activity (umf >15). It can be taken to help soothe sore throats and indigestion and take two or three times daily before meals to help promote general good health. It can be also used externally on the skin.

Degletnour or Deglet Noor are considered as one of the best dates in the world and is commonly referred to as the "Queen of all dates". The authentic Algerian Deglet Nour has a soft touch, a translucent light color and a soft honey-like taste, characteristics which distinguish it from other dates.

Dates in general make up an important part of Middle Eastern cuisine, but medjools particularly are prized for their large size, their sweet taste, and their juicy flesh even when dried. They are often enjoyed on their own as a snack or as a flavoring element.

Although considered a fruit, the fig is actually an inverted flower, and the seeds are the fruit. Flower or fruit, the nutrient-rich dried fig can help you meet some of your essential nutrient needs, making it a healthy addition to your diet.Figs are high in fiber, are great for your bones as they contain more calcium than any other fruit, and a good source of iron which is an essential mineral for your well being as not enough iron in your diet can cause you to feel tired, weak and more susceptible to infection. Rich in potassium, figs can also help lower your blood pressure. Dried figs have sweet concentrated flavor with a slightly chewy texture.

Hayani Dates are not as sweet as compared to the other Date varieties. They are luscious and aromatic; only half the calories of other dates. The oblong fruit has a smooth texture, and the ripe fruit has a shiny black skin.

Home made version of granola from organic nuts and dried fruits. Macadamia, Pecan, Walnut, Pistachio, Dried Prunes, Dried Figs, Dried Cranberries, Sea Salt, Wild Raw Honey And Vanilla

Home made version of granola from organic nuts and dried fruits. Macadamia, Pecan, Walnut, Pistachio, Dried Prunes, Dried Figs, Dried Cranberries, Sea Salt, Wild Raw Honey And Vanilla

Our own home-made paleo muffins with zero sugar added 85% chocolate chips, which uses NZ whole milk as the natural sweetener.Ingredients:Siamaya 85% Chocolate couverture, Banana, Almond, Raw Forest Honey, Tapioca, Pasture-raised Chicken EggsThe chocolate we use is:- Single-estate artisanal made chocolate- Just 2 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly (not the muffin though)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaZero-sugar chocolate is all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.Why Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.

Yummy homemade paleo muffins!New Zealand Blueberry, Banana, Almond, Tapioca, Wild Honey, Pasture-fed Chicken Eggs

Please allow 2 extra days for delivery to make sure we can make the guacamole fresh on the day of delivery!Guacamole is an avocado based dip first created by the Aztecs. It is high in mono unsaturated fat, vitamins and trace nutrients. Goes along great with our homemade sweet potato chips. Ingredients: Avocado, Tomato, Jalapenos, Red Onion, Lime, Coriander, Sweet Potato, Sea Salt, Coconut Cooking Oil

Who doesn't like chocolate coated nuts. These almonds were coated by the Siamaya team (by hand) in Chiangmai with our special zero-sugar added 85% chocolate which uses whole NZ milk as the sweetener. 100% whole foods, and no artificial sweeteners. Only available on paleorobbie.com.I asked Siamaya's master chocolate maker: "Why aren't these almonds shiny like the chocolate covered nuts you can buy in the super markets?". His reply surprised me quite a bit. Commercial chocolate coated nuts use a syrup glazing to become shiny. Made totally sense to me and since then I think the powder-coated look is pretty nice.If you like 100% whole foods chocolate, I can also recommend our 85% chocolate chip muffins we sell in the Snacks section.====More about the chocolate used:- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.7gr of net carbs* / bar (less than 8.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker Siamaya- Organic Vanilla bean from MadagascarZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Samung, Chiang Mai.* 7.7 net carbs = 27 total carbohydrates minus 19.3 total fibersWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

- Single-estate artisanal made chocolate- Just 2 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 6.4gr of net carbs* / bar (less than 7.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.* 6.4 net carbs = 25.7 total carbohydrates minus 19.3 total fibreWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.3gr of net carbs* / bar - Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaNow with almonds and pink Himalayan rock salt.Zero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.* 7.3 net carbs = 26.7 total carbohydrates minus 19.4 total fibreWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.7gr of net carbs* / bar (less than 8.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker Siamaya- Organic Vanilla bean from MadagascarZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Samung, Chiang Mai.* 7.7 net carbs = 27 total carbohydrates minus 19.3 total fibersWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.Unabashedly dark, our 85% chocolate has just a touch of sugar to allow for a greater experience of Thai cacao.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week.

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.Unabashedly dark, our 65% dark chocolate with coconut milk (a dark vegan milk chocolate) allow for a greater experience of Thai cacao.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 50 are made each week.

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.A surprisingly spicy combination of our 75% dark chocolate and caramelised Thai bullet chillies.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week.

One of the latest special flavours: Mountain Coffee & Pomelo peel. I normally don't like these special flavours but this was exceptional. Ate the whole bar by accident and forgot to share, oops.Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.A surprisingly yummy combination of 70% dark chocolate and chiangmai coffee and tiny pomelo peel pieces that melt in your mouth.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week. ====Why Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

Chocolate Amatller was founded in Barcelona in 1797. After more than two centuries manufacturing superb quality confectionery, is one of the oldest in Europe.All chocolate processing, including roasting of the cocoa beans, is carried out by Chocolate Amatller.Amatller chocolates are packaged in Art Noveau reproductions of beautifully illustrated wrappers and boxes originally used by the brand in the late 19th century. Made from 85% single-origin cocoa beans from Ghana and sugar. For lovers of the natural tastes of single-origin cacao, with no added flavours.The Ghanaian cocoa is of the Forastero variety and has a pronounced taste, with fruity and toasted notes of prolonged intensity on the palate.Cocoa Mass (origin Ghana), sugar. Cocoa 85% minimum.Gluten free.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Chocolate Amatller was founded in Barcelona in 1797. After more than two centuries manufacturing superb quality confectionery, is one of the oldest in Europe.All chocolate processing, including roasting of the cocoa beans, is carried out by Chocolate Amatller.Amatller chocolates are packaged in Art Noveau reproductions of beautifully illustrated wrappers and boxes originally used by the brand in the late 19th century. Made from 85% single-origin cocoa beans from Ecuador and sugar. For lovers of the natural tastes of single-origin cacao, with no added flavours.The Ecuadorian Arriba cocoa is of the Forastero variety and is ranked among the cocoas considered “Finos de Aroma”. It is a harmonious and delicate cocoa, with light floral touches that combine perfectly with notes of dried fruit.Cocoa Mass (origin Ecuador), sugar. Cocoa 85% minimum.Gluten free.food & pairing suggestionsStore in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Simon Coll, founded in 1840, is a bean-to-bar chocolate maker, which means that every step of making chocolate, from the roasting of selected American and African cocoa beans ,to the delicate wrapping of its bars, is made in house. Cocoa Mass, sugar, cocoa butter, fat reduced cocoa power, emulsifier (soya lecithin) and flavouring (vanilla).Cocoa 85% minimum.May contain milk and nut traces. Gluten free.We recommend to break off a small portion of chocolate and let it settle on the tongue.Savour the chocolate while it melts slowly.Avoid chewing as it would overload your mouth and accentuate bitterness.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Simon Coll, founded in 1840, is a bean-to-bar chocolate maker, which means that every step of making chocolate, from the roasting of selected American and African cocoa beans ,to the delicate wrapping of its bars, is made in house. Dark chocolate bar with a 99% of cocoa minimum.Just 1% sugar content.Rich, intense, and bold chocolate not as bitter as you would expect. Long aftertaste.For the true lovers of dark chocolate.Cocoa Mass, cocoa butter, sugar. Cocoa 99% minimum.We recommend to break off a small portion of chocolate and let it settle on the tongue.Savour the chocolate while it melts slowly.Avoid chewing as it would overload your mouth and accentuate bitterness.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving

Simon Coll, founded in 1840, is a bean-to-bar chocolate maker, which means that every step of making chocolate, from the roasting of selected American and African cocoa beans ,to the delicate wrapping of its bars, is made in house. Dark chocolate bar with a 99% of cocoa minimum.Just 1% sugar content.Rich, intense, and bold chocolate not as bitter as you would expect. Long aftertaste.For the true lovers of dark chocolate.Cocoa Mass, cocoa butter, sugar. Cocoa 99% minimum.We recommend to break off a small portion of chocolate and let it settle on the tongue.Savour the chocolate while it melts slowly.Avoid chewing as it would overload your mouth and accentuate bitterness.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving

International award winning single origin chocolate made without without any synthetic additives or preservatives. A powerfully aromatic chocolate made with beans from the hills of Ba Ria province, with exceptionally high fruit notes. All Marou chocolates are Soy, Gluten & Dairy Free but may contain traces of nuts.

This cream cheese ice cream has a deliciously creamy filling. Lightly sweetened with premium quality cream cheese from Australia.Ingredients: Australian Cream Cheese, Whipping Cream (Vegetable Oil Free), Fresh Blueberry, Fresh Lime Juice, Water, Prebiotoc Fiber, Erythritol.

There's no better way to enjoy coffee ice cream. With a light buttery blast from our grass-fed butter. You can already smell the sweetness of freshly brewed espresso in icecream when open up the tub. Ingredients : Real Whipping Cream (Vegetable Oil Free), Espresso Shot,. 100% MCT Oil, Grass Fed Butter, Water, Prebiotic Fiber, Erythiritol

Pure and authentic Japanese Uji matcha powder, the highest quality Japanese matcha.Ingredients : Real Whipping Cream ( Vegetable Oil Free ), Uji Matcha Powder, Cocoa Butter, Virgin Coconut Oil, Water, Prebiotoc Fiber, Erythritol.

With our classic but luxury combination of minty ice cream and chocolate cocoa, this mint ice cream is packed with super food such as cocoa nibs and absolutely WITHOUT SUGAR. Cheers to our very minty, creamy and healthy scoop!Ingredients : Coconut Cream, Cocoa Butter, MCT Oil, Cocoa Nibs, Peppermint Oil, Water, Erythritol.

As rich as typical classic Thai iced tea, our Thai tea ice cream is guaranteed delicious, creamy and definitely sweet even without any dairy, sugar and condescend milk.We brewed our delicate tea leaf and deliberately mixed in coconut cream for our silky and fluffy texture!Ingredients : Coconut Cream, Virgin Coconut Oil, Cocoa Butter, Tea Leaf, Water, Erythritol.

Traditional style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms. The 'Original' is just flavoured with coriander and black pepper and nothing else.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying. Ingredients: Coriander, Black Pepper, Salt, Vinegar, Cumin

South African style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms.The 'Peri Peri' is made with Paprika and Chili for a spicier kick.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.Ingredients: Black Angus Rump beef, coriander, black pepper, paprika, ground chilli, garlic.

South African style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms.The 'African Safari' recipe is made with clove and nutmeg.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.Ingredients: Black Angus Rump beef, coriander, black pepper, paprika, clove, nutmeg, garlic.

Traditional style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms. The 'Party Pack' has one of each of the 3 traditional flavours.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.

Made with raw organic cacao, organic vanilla bean and coconut, this is bar will change your perception of what health food should taste like. It is made with only 5 whole food ingredients but tastes just like a lamington. And I mean, just like a lamington.Ingredients: Organic Coconut, Dates, Raw Organic Cacao, Organic Coconut Oil, Organic Vanilla Bean, Nothing Else!

Ingredients: Sulphur Free Organic Coconut, Dates, Organic Banana, Organic Coconut Oil, Cinnamon. NOTHING ELSE.BenefitsGreat Source of PotassiumHigh in Vitamins C and B6Great source of MagnesiumHigh in FibreSuperfoodOrganic bananas, cinnamon and coconut! This bar does exactly what it says on the label. Not only is it the healthiest banana bread you'll ever come across, it's banana bread you can keep in your pocket and whip out when you're floating out the back of the line-up or enjoying your coffee on the way to work!

Almonds, Sulphur Free Organic Turkish Apricots, Sulphur Free Organic Coconut, Organic Coconut Oil and Ginger. NOTHING ELSE.Soft in texture and full of flavour, this bar surpasses any apricot bar that has come before it. With a taste similar to that of an ANZAC biscuit, a hint of Ginger enhances its sweet, nutty flavour without being overpowering.

Using beautiful Himalayan rock salt, this Super Bite takes healthy snacking to new heights by packing vitamins and minerals into the healthiest, most natural, decadent chocolate bar you'll ever eat!INGREDIENTS: Sulphur Free Organic Coconut, Dates, Raw Organic Cacao, Organic Cacao Butter, Himalayan Rock Salt, Nothing Else!BENEFITSRaw Cacao is a fantastic source of antioxidants and magnesiumHimalayan rock salt can help balance your electrolytesCacao is the highest, plant based source of IronMay contain traces of egg, tree nuts & peanuts.CHEW WITH CARE. Whilst all care has been taken some date pits or date pit fragments may remain.Due to seasonal variances of the natural ingredients used, texture and taste may vary slightly throughout the year.Store in a cool, dry place, out of direct sunlight. In warmer climates bites can be stored in a fridge.

Frozen fresh spirulina and fruit smoothies. Great for snacking or after a work out. This smoothie contains: Fresh spirulina paste, banana, mango and raw cacao.

Frozen fresh spirulina and fruit smoothies. Great for snacking or after a work out. This smoothie contains: Fresh spirulina paste, spinach, passion fruit, gac fruit, ginger, mango and banana.

Description Rhonda Patrick's favorite; frozen broccoli sprouts. Grown for 5 days in rich peat soil by Maarten's Microgreens. Then frozen to increase the sulforaphane and packed in ziplock bags. Completely free from pesticides or fertilizers. Microgreens are nutrient and flavor packed young mini versions of fully grown vegetables. Chefs use microgreens to decorate their dishes. They make everything look better and fresh, but some microgreens are not just pretty. They have hidden powers!Broccoli microgreens for example are anti-inflammatory, anti-aging and help your body fight cancer cells. In broccoli microgreens the healthy, good-for-you, natural chemicals responsible for the health boost are far more concentrated compared to fully grown broccoli. Origin At Paleo Robbie, we source the best quality microgreens from Mr. Maarten’s Microgreens which are grown without pesticides, from safe seeds, grown in organic growing media. We freeze the greens for you so that it’s ready to use in smoothies. Recommendations Perfect for smoothies to get your extra kick of nutrients and sulforaphane. Broccoli microgreens have a very mild taste, so you can mix them easily with any smoothie or shake. Frozen in the blender is the best way to mix and to ensure you get the full potential of the sulforaphane. ===For more information, please read below=== Broccoli microgreens contain a lot of sulforaphane, a powerful anticarcinogen and antibacterial compound.At minus 20 degrees the level of sulforaphane is at its maximum. For an in-depth study regarding sulforaphane, we highly recommend you set aside around 45 minutes to watch the below highly educational and informative video by Dr. Rhonda Patrick on the health benefits and longevity benefits of sulforaphane;If you're short on time then we highly recommend watching this video where Dr. Patrick condensed the information to an easier to digest length;

Description Rhonda Patrick's favorite; frozen broccoli sprouts. Grown for 5 days in rich peat soil by Maarten's Microgreens. Then frozen to increase the sulforaphane and packed in ziplock bags. Completely free from pesticides or fertilizers. This is a bundle of 8 individual packs of 40 gram portions each.Microgreens are nutrient and flavor packed young mini versions of fully grown vegetables. Chefs use microgreens to decorate their dishes. They make everything look better and fresh, but some microgreens are not just pretty. They have hidden powers!Broccoli microgreens for example are anti-inflammatory, anti-aging and help your body fight cancer cells. In broccoli microgreens the healthy, good-for-you, natural chemicals responsible for the health boost are far more concentrated compared to fully grown broccoli. Origin At Paleo Robbie, we source the best quality microgreens from Mr. Maarten’s Microgreens which are grown without pesticides, from safe seeds, grown in organic growing media. We freeze the greens for you so that it’s ready to use in smoothies. Recommendations Perfect for smoothies to get your extra kick of nutrients and sulforaphane. Broccoli microgreens have a very mild taste, so you can mix them easily with any smoothie or shake. Frozen in the blender is the best way to mix and to ensure you get the full potential of the sulforaphane. ===For more information, please read below=== Broccoli microgreens contain a lot of sulforaphane, a powerful anticarcinogen and antibacterial compound.At minus 20 degrees the level of sulforaphane is at its maximum. For an in-depth study regarding sulforaphane, we highly recommend you set aside around 45 minutes to watch the below highly educational and informative video by Dr. Rhonda Patrick on the health benefits and longevity benefits of sulforaphane;If you're short on time then we highly recommend watching this video where Dr. Patrick condensed the information to an easier to digest length;

Spirulina has a large amount of protein and is a favourite supplement of vegetarians. Easy to use in smoothies. Taste is surprisingly mild. Air-dried spirulina powder is approx. 60% protein in weight, and can be kept up to 12 months.

Gelatin Dietary supplement. Pasture Raised Unflavoured beef hide.Gelatin is the purified protein derived by the selective hydrolysis of collagen from the skin, the connective tissue and/or bones of animals. Great Lakes Gelatin provides you with the highest types of pure, unflavored, edible gelatins. It is available in type A (porcine) or type B (bovine or bone). This consumer package represents a special grade of gelatin that meets the specifications set forth by the US. Pharmacopeia, regulated by National Formulary. All grades of gelatin are prepared under the most rigid, sanitary conditions.Gelatin is an excellent source of protein and cannot be recovered from hooves, horns or non-collagen parts of vertebrate animals. There are no plant sources of gelatin.- Pasture Raised- Pure Unflavored Protein- Kosher Beef Hide- Gelatin Dietary Supplement- Gluten Free- No MSG- No GMO- Kosher Pareve- For Regular & Dietetic RecipesSuggested Use:Recommended daily dosage is two level tablespoons. Take one tablespoon before or during breakfast and one before or during dinner. To help curb appetite, take before meals.Method 1:Room temperature liquids: Pour one tablespoon into a glass of your favorite juice or drink. Allow to soak for one minute while stirring, then drink.Method 2:Hot liquids: Add one tablespoon to cold liquid for one minutes, add hot liquid and stir until dissolved.Method 3:Cold or hot hot cereals: Add one tablespoon to bowl of hot or cold cereal and mix completely.One tablespoon gels one pint of liquid.Do not refrigerate.

Our classic Arctic Cod Liver Oil has always been derived from 100% wild Arctic cod- no other fish oils or synthetic additives are ever used. Unlike fermented oils, our cod liver oils are manufactured to eliminate free fatty acids and prevent rancidity. They support the heart, brain, and nervous system, and promote optimal immune system function.Wild caught. Pure. No fishy aftertaste.Every batch of Nordic Natural fish oils is tested by a third-party certified lab for environmental toxins, including heavy metals. All fish oils are in the triglyceride form and surpass the strictest international standards for purity and freshness. Purified arctic cod liver oil, soft gel capsule (gelatin, water, glycerin, natural lemon flavor), natural lemon flavor, d-alpha tocopherol, rosemary extract (a natural preservative).No gluten, milk derivatives, or artificial colors or flavors.Fish oil processed in Norway.

Collagen Dietary Supplement. Pure Unflavoured Protein.Hydrolyzed collagen peptides are the same collagen peptides found naturally in bones, skin and cartilage. It is a bioactive product containing over 90% protein and is easily assimilated by the body.The rapid absorption and distinctive amino acid groups in this formula can positively impact a large number of metabolic pathways.Hydrolyzed collagen peptides help regulate the body's metabolism by providing protein of low molecular weight that is quickly absorbed in the digestive tract.The body's natural ability to repair supporting connective tissue such as bone, tendons, ligaments, cartilage, skin, hair and nails diminishes after your mid-twenties. Collagen contains the important amino acids such as glycine, lysine and proline, which can be used by the body to build connective tissue structures to support the functions of the cell.Collagen Hydrolysate will not congeal because it has been hydrolyzed for quick assimilation into the body. Collagen is important to nitrogen balance and can prevent age-related cartilage damage and collagen loss.- Collagen Joint Care- Pure Unflavored Protein- Kosher Collagen- Pasture-Raised and Grass-Fed- Collagen Dietary Supplement- Hot or Cold Liquid Soluble- USP/NF Compliant- Gluten-Free- No MSG- No GMO- Kosher Pareve- Keto Certified- Certified Paleo Friendly- Verified Glyphosate Free- All NaturalSuggested UseRecommended Dosage: Take two rounded tablespoons (12 g) twice a day.Recommended Uses: Collagen Hydrolysate from Great Lakes Gelatin will easily dissolve in your favorite beverages such as coffee, tea, juice or a smoothie.Other Ingredients100% hydrolyzed collagen powder (from bovine hide).WarningsStore dry & do not refrigerate.

INSTANT KETONES! Superior quality, high purity BHB salts manufactured in a certified GMP facility in the USA. They can provide you with ketones almost instantly: brain boost for one, and you will feel more energy surging through your body during your workout. You probably feel the peak in 2-3 hours, then you may feel a decline in several hours. It sounds unreal, doesn't it?What are the ingredients?High purity ketone mineral salts, Beta-hydroxybutyrates (BHBs), both B & L-BHB in equal amount. In addition, just the right amount of organic monk fruit extract and citric acid are added to make it taste like a glass of water with a splash of lemon juice (not sweet!), and they add zero carb to the serving. We just want the product to contain as little flavoring as possible and this is the best option we have come up with.What kind of minerals do your BHB salts contain?Calcium and sodium.BHB salts are currently available with 4 different minerals in the market, namely sodium, calcium, magnesium and potassium. Most of the popular brands use sodium, calcium and magnesium to offer products with 'balanced minerals'. We have decided only to use calcium and sodium, becauseMagnesium and potassium salts are very hygroscopic, i.e. absorbs water very easily & making the shelf-life shorter. Calcium and Sodium BHB salts are therefore more suitable for humid weather in Thailand.You can easily supplement magnesium and potassium from well-balanced meals.You may think high sodium intake is not good, but it IS one of the most important minerals for us. Plus, sodium BHB salt is one of the easiest one to be absorbed by our body. What kind of additives are in this product?NONE. No carbs, no sugar, no caffein, no gums/fillers. How does it work?BHBs are broken down to ketone bodies, i.e. your body will be in ketosis within an hour. Many experience the raise of ketone levels up to 1.5 mmol, feeling the energy boost in your body and brain. Where is the product from?It is from a certified GMP facility in the USA. The products have been extensively lab tested for purity, quality and efficacy.How do you take it?Mix vigorously with water (not cold, room temperature), hot water, coconut milk, coffee and shakes. We normally use a bit of water with the powder first to make some 'paste', then add the rest of the liquid and stir well. Who would benefit from BHB salts?For anyone who wants a good secondary source of energy. It can also provide extra energy during endurance training which requires the increase in ATP. Those who suffer from a degenerative neurological disorder can also benefit from exogenous ketones. For those who are starting the ketogenic diet:BHB salts can immediately have ketones available to your body helping with symptoms of the keto flu.This also applies when you have a break from ketosis by eating carbs It can help you get back into ketosis quickly (e.g. after having a cheat meal)In case you get food craving during a fast or between meals, it can suppress appetite.Does it contain gluten and soy? Is it vegan?No gluten, no soy, no GMO, and it is vegan!How much can I take?Approx 13.2g, which provides you with 9.72g of BHBs. It is about 2 tablespoons. Best taken on empty stomach. Up to three times a day, but consult with your doctor if you have any health issues.

INSTANT KETONES! These superior quality, high purity BHB salts manufactured in a certified GMP facility in the USA. They can provide you with ketones almost instantly: brain boost for one, and you will feel more energy surging through your body during your workout. You probably feel the peak in 2-3 hours, then you may feel a decline in several hours. It sounds unreal, doesn't it?What are the ingredients?High purity ketone mineral salts, Beta-hydroxybutyrates (BHBs), both B & L-BHB in equal amount. In addition, just the right amount of organic monk fruit extract and citric acid are added to make it taste like a glass of water with a splash of lemon juice (not sweet!), and they add zero carb to the serving. We just want the product to contain as little flavoring as possible and this is the best option we have come up with.What kind of minerals do your BHB salts contain?Calcium and sodium.BHB salts are currently available with 4 different minerals in the market, namely sodium, calcium, magnesium and potassium. Most of the popular brands use sodium, calcium and magnesium to offer products with 'balanced minerals'. We have decided only to use calcium and sodium, becauseMagnesium and potassium salts are very hygroscopic, i.e. absorbs water very easily & making the shelf-life shorter. Calcium and Sodium BHB salts are therefore more suitable for humid weather in Thailand.You can easily supplement magnesium and potassium from well-balanced meals.You may think high sodium intake is not good, but it IS one of the most important minerals for us. Plus, sodium BHB salt is one of the easiest one to be absorbed by our body. What kind of additives are in this product?NONE. No carbs, no sugar, no caffein, no gums/fillers. How does it work?BHBs are broken down to ketone bodies, i.e. your body will be in ketosis within an hour. Many experience the raise of ketone levels up to 1.5 mmol, feeling the energy boost in your body and brain. Where is the product from?It is from a certified GMP facility in the USA. The products have been extensively lab tested for purity, quality and efficacy.How do you take it?Mix vigorously with water (not cold, room temperature), hot water, coconut milk, coffee and shakes. We normally use a bit of water with the powder first to make some 'paste', then add the rest of the liquid and stir well. Who would benefit from BHB salts?For anyone who wants a good secondary source of energy. It can also provide extra energy during endurance training which requires the increase in ATP. Those who suffer from a degenerative neurological disorder can also benefit from exogenous ketones. For those who are starting the ketogenic diet:BHB salts can immediately have ketones available to your body helping with symptoms of the keto flu.This also applies when you have a break from ketosis by eating carbs It can help you get back into ketosis quickly (e.g. after having a cheat meal)In case you get food craving during a fast or between meals, it can suppress appetite.Does it contain gluten and soy? Is it vegan?No gluten, no soy, no GMO, and it is vegan!How much can I take?Approx 13.2g, which provides you with 9.72g of BHBs. It is about 2 tablespoons. Best taken on empty stomach. Up to three times a day, but consult with your doctor if you have any health issues.

Our hydrolyzed bone collagen powder is made from bones of pasture-raised yaks on the beautiful Tibetan plateau. Just look at where they are raised! After searching for quality collagen products, finally we are able to supply our customers with hard-to-find grass-fed bovine collagen powder. Add some to your Bulletproof Coffee in the morning, and enjoy its benefits immediately.What are the benefits of taking bone collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy hydrolyzed collagen?Mixes easily into hot or cold liquid such as coffee, tea, savory drinks and smoothies. It can be used in baked goods to boost protein contents.Highly bioavailableEasily digestedHow is it manufactured?Gelatin from yak bones goes through enzymolysis, nano-filtration, sterilization and drying.Nutritional InformationServing size: approx 22.5gTotal Calories: 89 kcalTotal fat: <1gTotal Carbohydrate: 1.6gSugars: 0gProtein: 20.3g (11.00% DV)Collagen (Type I & III): 16.0gCalcium: 24g (1.7% DV)Sodium: 180mg: (7.2% DV)Potasium: 290mg (8.5% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Amino acid profile (in 100g of powder)Aspartic acid: 5.51gThreonine: 2.01gSerine: 3.13gGlutamic acid: 10.71gProline: 13.18gGlycine: 24.50gAlanine: 9.76gValine: 2.74g**Methionine: 0.2gIsoleucine: 1.29g**Leucine: 3.02g**P-hydroxyphenylalanine: 0.21gPhenylalanine: 1.94gLysine: 3.92gHistidin: 0.6gArginine: 8.04g** Branched Chain Amino Acids (BCAA)Store in a cool dark place, keep sealed when not in use.

Our unique organic yak bone broth is naturally extracted from bones from pasture-raised yaks from the beautiful Tibetan plateau. It contains low sodium, MSG free, rich in vitamins and minerals, as it is simmered slowly in order to extract the maximum amount of nutrients.The broth is vacuum dried and powdered, which is easy to dissolve in any liquid. What are the benefits of taking bone broth collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy powdered bone broth collagen?Mixes easily into water, savory drinks and dishesThe most nutritional instant soup with numerous health benefitsNutritional InformationServing size: approx 22.5gTotal Calories: 90 kcalTotal fat: 1gSodium: 240mg: (9.6% DV)Pottasium: 114mg (3.4% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Store in a cool dark place, keep sealed when not in use.

Cricket Powder. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

Superior Cricket Powder. Extra nutritious. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng.It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters). The main edible part of the plant is the root, which grows underground.The taste of maca root powder, which some people dislike, has been described as earthy and nutty. Maca root powder is very nutritious, and is a great source of several important vitamins and minerals (2).One ounce (28 grams) of maca root powder contains:Calories: 91Carbs: 20 gramsProtein: 4 gramsFiber: 2 gramsFat: 1 gramVitamin C: 133% of the RDICopper: 85% of the RDIIron: 23% of the RDIPotassium: 16% of the RDIVitamin B6: 15% of the RDIManganese: 10% of the RDIMaca root is a good source of carbs and protein, is low in fat and contains a fair amount of fiber. It's also high in some essential vitamins and minerals, such as vitamin C, copper and iron

Turmeric has proven to have “antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease, and other chronic illnesses”. Turmeric’s benefits are largely pinned to curcumin, a potent antioxidant that dramatically reduces inflammation (while also giving the spice its vibrant yellow color). Curcumin inhibits the growth of tumor cells in a variety of cancers and improves insulin resistance in subjects with altered metabolic function. It’s bioavailability is low and increases dramatically when taken with black pepper, or fermented.[How to take turmeric]You can add turmeric in many dishes including salad, meat/fish marinades, curry and so on. You can also make turmeric bugs by letting it ferment naturally with sugar, to make the most potent, healthy, fizzy drinks at home!

Eco-sustainable farmed from Samut Songkhram, Phetchaburi and Prachuap Khiri Khan.100% medium-chain triglycerides from coconuts.Composed of C8 and C10 (Caprylic Acid and Capric Acid) C8 is 60% while C10 is 40%.Flavourless and odourless, this MCT oil is great if you're on the keto diet and need clean, instant energy to energize you and boost your metabolism. Recommended that you take 1 tablespoon 1-4 times daily before or with a meal.===Agrilife sources its coconuts from organic, eco-sustainable farms in three provinces: Samut Songkhram, Phetchaburi, and Prachuap Khiri Khan in Thailand. Agrilife Organic Extra Virgin Coconut Oil is grown organically with no pesticide and herbicide used, using only organic compost as fertilizers. Different to coconuts farmed from islands, Agrilife’s coconuts are grown on a plain. Growing on plains allows for easy and systematics harvesting of the mature coconuts whereas the island-farm tends to harvest all the coconuts in one go because of the difficulty in transportation.The oil is extracted in a continuous “centrifugal separation” process through their unique cold-processed method. Through the ultra-cool extraction of their coconut oil, ensures that Agrilife Coconut Oil is pure.

Eco-sustainable farmed from Samut Songkhram, Phetchaburi and Prachuap Khiri Khan.100% medium-chain triglycerides from coconuts.Composed of C8 and C10 (Caprylic Acid and Capric Acid) C8 is 60% while C10 is 40%.Flavourless and odourless, this MCT oil is great if you're on the keto diet and need clean, instant energy to energize you and boost your metabolism. Recommended that you take 1 tablespoon 1-4 times daily before or with a meal.===Agrilife sources its coconuts from organic, eco-sustainable farms in three provinces: Samut Songkhram, Phetchaburi, and Prachuap Khiri Khan in Thailand. Agrilife Organic Extra Virgin Coconut Oil is grown organically with no pesticide and herbicide used, using only organic compost as fertilizers. Different to coconuts farmed from islands, Agrilife’s coconuts are grown on a plain. Growing on plains allows for easy and systematics harvesting of the mature coconuts whereas the island-farm tends to harvest all the coconuts in one go because of the difficulty in transportation.The oil is extracted in a continuous “centrifugal separation” process through their unique cold-processed method. Through the ultra-cool extraction of their coconut oil, ensures that Agrilife Coconut Oil is pure.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

These ketone strips are the most cost-efficient way to test for the presence of ketones in your urine. All you have to do is to pee on the strip and wait for a minute. It is useful when you want to test how quickly you get back in ketosis when you get out because you went out with your friends, testing how you do with cyclical ketogenic diet, etc. You may also want to test what your upper limit of carb is to remain in ketosis.Having said that, it is not the most accurate way of measuring ketones, but by far the easiest and cheapest. Blood testing is more accurate but you need to own a measuring device and you need to pay for strips, which are expensive. If you need an accurate measurement, buy the device and strips, but to get an idea quickly and cheaply, these strips would do the trick. Instruction, Storage & Expiry dateContains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle.Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7.2020

The strip covers the 12 parameters for quick testing of your urine, which can be used to interpret information regarding the status of your carbohydrate metabolism, kidney and liver function, acid-base balance and urinary tract infection.It is measured by comparison of test paper attached to a plastic strip with the color chart blocks printed on the bottle.LeukocytesNitriteUrobilinogenGlucosepHSpecific GravityKetoneBilirubinProteinMicroalbuminCreatinineBloodItemsSensitivityAnalyzer RangeVisual RangeLeukocytes (ca cells/ul)5-15Neg.-500Neg.-500Blood (ca cells/ul)5-15Neg.-200Neg.-200Nitrite (umol/L)13-22Neg.-posNeg.-posSpecific Gravity _1.005-1.0301.000-1.030Urobilinogen (umol/L)3.2-163.4-1353.4-135Ketone (mmol/L)0.5-1.0Neg.-7.8Neg.-1.6Protein (g/L)0.15-0.3Neg.-3.0Neg.20.0Bilirubin (umol/L)8.6-17Neg.-100Neg.-100PH_5.0-9.05.0-8.5Glucose (mmol/L)2.8-5.5Neg.-55Neg.-55Microalbumin (g/L)0.10-0.15Neg.>0.15Neg.-0.15 They are perfect for all age, men and women [Instruction, Storage & Expiry date]Contains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle. Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7. 2020

Big size, good value ultra-pure epsom salt for baths. Our epsom salt is free of heavy metals or other impurities. It's food grade material, but only ingest if prescribed by a physician. Imported from Germany.- Comes with a handy scoop (30 grams per scoop)We recommend to add 300gr - 450gr per bath to get the real benefit of epsom salt. Epsom Salt is also known as Magnesium Sulfate and is used as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses. Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. Epsom Salt is not to be used for cooking or ingesting it in any way unless prescribed. Paleo Epsom Salt is pharmaceutical food-grade.

This is a refill bag for our 3KG container. Big size, good value ultra-pure epsom salt for baths. Our epsom salt is free of heavy metals or other impurities. It's food grade material, but only ingest if prescribed by a physician. Imported from Germany.- Comes with a handy scoop (30 grams per scoop)We recommend to add 300gr - 450gr per bath to get the real benefit of epsom salt. Epsom Salt is also known as Magnesium Sulfate and is used as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses. Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. Epsom Salt is not to be used for cooking or ingesting it in any way unless prescribed. Paleo Epsom Salt is pharmaceutical food-grade.

Reduce the plastic in your bathroom. Hand made from coconut oil, ricebran oil, olive oil, beeswax (from our own bees), Tumeric (homegrown), Essential oils (teatree & jasmin-orange).How to use: Thoroughly wet your hair, rub the shampoo bar between your hands as with a bar of soap, build up a lather and apply to hair. Rinse.

Avoid microplastics and waste by brushing your teeth with this bamboo brush.

Cotton buds never decompose and often end up in the ocean. For a single use item it's quite wasteful, so here's a cotton bud made with bamboo instead of plastics. Fully biodegradable.

Specially formulated with chamomile, sweet almond oil and jojoba seed oil, this Hydrate Conditioner helps to strengthen and gently condition for more manageable hair. No more bad hair days, just wonderfully smooth, shiny hair!1.Wash your hair with Tints of Nature Hydrate Shampoo, work into a creamy lather and rinse.2. Work a generous amount of Tints of Nature Hydrate Conditioner into your hair and massage.3. Comb through and leave for 5 minutes.4.Rinse and blow dry.

+ USDA Organic certified+ High moisturizing lip balm+ Certified organic ingredients+ Gluten Free, GMO Free, Cruelty FreeThese lip balms contain certified organic ingredients.So every time you lick your lips it's actually safe to eat.These organic lip balms are crafted with blend of Beeswaxe help to lock in moisture, organic oils, like coconut oil give lip balms their distinctive creamy texture. Sunflower oils and castor oil penetrate the skin for deeper anti-inflammatory, antibacterial, and anti-aging benefits. Extras like honey, essential oils, and herbs add flavor and work to treat specific lip conditions. These natural ingredients are incredibly effective at healing even the most severe dry, chapped, inflamed lips. Organic Calendula extract is particularly great for very dry lips because it softens skin and helps to stimulate the growth of new skin cells.Direction to use:Apply the balm to your lips. A thin, even coating to the lips and area just outside of the mouth is best for keeping those areas moisturized. Don’t worry about overdoing it

Natural soap is lovingly crafted in New Zealand, this botanical andmineral based soap is enriched with manuka honey to cleanse and help repair your skin.The Earthwise story began back in 1967 in a garden shed in Orini, New Zealand with one simple purpose – to create products from natural ingredients that were better for people and for the world they live in. To this day, we still believe that every little bit helps, and that effective cleaning products don’t have to come at the expense of our family’s wellbeing, or the environment. Earthwise products are the best choice for a healthier family today and a healthier planet tomorrow.DIRECTIONSWet hands and work to a lather with the soap. Rinse well. CONTAINSSodium Palmate, Sodium Palm Kernelate, Aqua (Water), Palm Kernel Acid, Cymbopogon Schoenanthus (Lemongrass) Oil, Sodium Chloride, Glycerin (Glycerine), Leptospermum Scoparium Mel (Manuka Honey), Cl 77891 (Titanium Dioxide), Sodium Etidronate.

Natural soap is lovingly crafted in New Zealand. This botanical and mineral based soap is enriched with goat's milk shea butter to gently cleanse and nourish your skin.The Earthwise story began back in 1967 in a garden shed in Orini, New Zealand with one simple purpose – to create products from natural ingredients that were better for people and for the world they live in. To this day, we still believe that every little bit helps, and that effective cleaning products don’t have to come at the expense of our family’s wellbeing, or the environment. Earthwise products are the best choice for a healthier family today and a healthier planet tomorrow.DIRECTIONSWet hands and work to a lather with the soap. Rinse well. CONTAINSSodium Palmate, Sodium Palm Kernelate, Aqua (Water), Palm Kernel Acid, Parfum (Fragrance), Sodium Chloride, Glycerin (Glycerine), Caprae Lac (Goat’s Milk), Butyrospermum Parkii Butter (Shea Butter), CI 77891 (Titanium Dioxide), Sodium Etidronate

Natural body wash is lovingly crafted in New Zealand. It's enriched with coconut oil, shea butter and moisturising botanicals to gently cleanse and condition your skin. This rich, creamy blend replenishes your skin's natural moisture and leaves you with softer, smoother skin.ContainsAqua (Water), Cocamidopropyl Betaine, Sodium Cocoyl Isethionate, Sodium Laurylglucosides Hydroxypropylsulfonate (plant based surfactants), Sodium Chloride (Sea Salt), Betaine (Sugar Beet Extract), Guar Hydroxypropyltrimonium Chloride (Guar Gum Derivative), Parfum, Tocopherol Acetate (Vitamin E), Dehydroacetic Acid, Benzyl Alcohol Sodium Benzoate (Preservatives),Citric Acid (Naturally Fermented pH Adjuster), Cocos Nucifera (Coconut) Oil, Butyrospermum Parkii (Shea Butter), Leptospermum Scoparium Mel (Manuka Honey).

Natural Solutions East Cape Strong Oil (25%)Natural Solutions East Cape Manuka oil is distilled from a native Tea Tree of New Zealand and has long been valued for its healing ability.Natural Solutions East Cape Manuka Mild Oil is ideal for application directly from the bottle and makes the perfect addition to the first aid kit.It can be used for minor cuts, abrasions, bites and stings.Directions: apply the oil to affected area as required. Oil may be diluted with olive oil.

This Manuka honey comes from the remote east cape region of New Zealand, pollution and chemical free, organic and sustainably harvested, east cape honey has a high trike tone content. Natural solutions manuka honey is processed in a manner which ensures that both the peroxide and non peroxide activity of the honey are retained. The honey is finely filtered to ensure that any foreign matter is removed from the honey. Umf 15+ active manuka honey is selected for its high levels of non peroxide activity (umf >15). It can be taken to help soothe sore throats and indigestion and take two or three times daily before meals to help promote general good health. It can be also used externally on the skin.

Argan Oil contains tocopherols (vitamin E), phenols, carotenes, squalence, fatty acids and omega 6. It has multiple uses: cosmetic, nutritive and medical.Moisturizes hair and skin, anti-aging, reduces wrinkles, reduces stretch marks, treats all dry hair and skin types. Ingredients : Organic Argan Oil 100%

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural hair care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Chamomil & Bergamot Shampoo is blend of Olive Oil, Jojoba oil and a blend of organic herbs. It can be used to nourish hair as well as for removal of dirt from the skin. Ingredients : Chamomile Essential Oil, Bergamot Essential Oil, Enzyme, Jojoba Oil, Olive Oil, Coconut Oil, Chitosan Solution, Citric Acid, Coconut Fatty Acid, Glycerin, Potassium Hydroxide, Refined Water

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural hair care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Ingredients : Peppermint Essential Oil, Chamomile Essential Oil, Jojoba Oil, Olive Oil, Coconut Oil, Palm Oil, Rice Bran Oil, Coconut Fatty Acid, Glycerin, Potassium Hydroxide, Refined Water

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Argan Baby Soap contains many healthy oils and natural herbs for skin and hair, without the use of any chemicals. This very gentle liquid soap is safe for skin, hair and body. Ingredients : Organic Argan Oil, Virgin Jojoba Oil, Macadamia Nut Oil, Avocado Oil, Sweet Almond Oil, Virgin Olive Oil, Coconut Oil, Palm Oil, Geranium Essential Oil, Lavender Essential Oil, Rice Bran Oil, Coconut Fatty Acid, Glycerin, Chitosan, Potassium Hydroxide, Refind Water

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural hair care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Lavender & Jasmine Shampoo is produced without chemicals that are harmful to human and the environment. This shampoo is highest quality and contains raw ingredients from Olive Oil and jojoba Oil. Ingredients : Lavender Essential Oil, Jasmine Essential Oil, Enzyme, Jojoba Oil, Olive Oil, Coconut Oil, Palm Oil, Rice Bran Oil, Chitosan Solution, Citric Acid, Coconut Fatty Acid, Glycerin, Potassium Hydroxide, Refined Water

Epsom Salt is also known as Magnesium Sulfate and is used as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses. Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. for more information please read: Weston A Price Epsom Salt is not to be used for cooking or ingesting it in any way.

The N95 respirator is a mask designed to protect the wearer from inhaling harmful dusts, such as break dust, construction dust and haze caused by forest burning.This mask filters out 94-95% of PM2.5 pollution. Perfect for walking around Bangkok or working on home improvement.

The P2 standard respirator is slightly better than an N95 standard mask and has the Cool Flow Valve designed for more comfort in warmer weather while protecting the wearer from inhaling harmful fine dust. Perfect for when the PM2.5 is high in Bangkok and you're looking for additional comfort. The P2 masks filter at least 95% of airborne particles but does not filter organic vapors and oil contaminants; for those please check out our R95 mask.

The R95 + Active Carbon respirator is a mask designed to protect the wearer from inhaling harmful dusts, fumes, vapors, or gases. Perfect for driving through Bangkoks busy traffic or working on home improvement. The R95 masks filter at least 95% of airborne particles including organic vapors and oil contaminants

This Aura face mask model is our most comfortable mask but also has the highest level of PM2.5 dust protection (P3 standard). This mask filters out 97% of all PM2.5 pollution.Perfect for when the PM2.5 is high in Bangkok and you're looking for additional comfort. The P3 mask does not filter organic vapors and oil contaminants; for those please check out our R95 mask.

The N95 respirator is a mask designed to protect the wearer from inhaling harmful dusts, such as break dust, construction dust and haze caused by forest burning.This mask filters out 94-95% of PM2.5 pollution. Perfect for walking around Bangkok or working on home improvement.

These ketone strips are the most cost-efficient way to test for the presence of ketones in your urine. All you have to do is to pee on the strip and wait for a minute. It is useful when you want to test how quickly you get back in ketosis when you get out because you went out with your friends, testing how you do with cyclical ketogenic diet, etc. You may also want to test what your upper limit of carb is to remain in ketosis.Having said that, it is not the most accurate way of measuring ketones, but by far the easiest and cheapest. Blood testing is more accurate but you need to own a measuring device and you need to pay for strips, which are expensive. If you need an accurate measurement, buy the device and strips, but to get an idea quickly and cheaply, these strips would do the trick. Instruction, Storage & Expiry dateContains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle.Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7.2020

The strip covers the 12 parameters for quick testing of your urine, which can be used to interpret information regarding the status of your carbohydrate metabolism, kidney and liver function, acid-base balance and urinary tract infection.It is measured by comparison of test paper attached to a plastic strip with the color chart blocks printed on the bottle.LeukocytesNitriteUrobilinogenGlucosepHSpecific GravityKetoneBilirubinProteinMicroalbuminCreatinineBloodItemsSensitivityAnalyzer RangeVisual RangeLeukocytes (ca cells/ul)5-15Neg.-500Neg.-500Blood (ca cells/ul)5-15Neg.-200Neg.-200Nitrite (umol/L)13-22Neg.-posNeg.-posSpecific Gravity _1.005-1.0301.000-1.030Urobilinogen (umol/L)3.2-163.4-1353.4-135Ketone (mmol/L)0.5-1.0Neg.-7.8Neg.-1.6Protein (g/L)0.15-0.3Neg.-3.0Neg.20.0Bilirubin (umol/L)8.6-17Neg.-100Neg.-100PH_5.0-9.05.0-8.5Glucose (mmol/L)2.8-5.5Neg.-55Neg.-55Microalbumin (g/L)0.10-0.15Neg.>0.15Neg.-0.15 They are perfect for all age, men and women [Instruction, Storage & Expiry date]Contains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle. Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7. 2020

This is Robbie's favourite glass container to re-heat his Regular size paleo meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

This is Robbie's favourite glass container to re-heat his Jumbo size meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

This is Robbie's favourite glass container to re-heat his Regular size paleo meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

This is Robbie's favourite glass container to re-heat his Jumbo size meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

Your mom had it right when she said Tupperware is awesome! :)This durable, micro-wave safe, bpa-free air-tight container is exclusively used to deliver the Regular size meals on the Paleo Meal Plan and is the best value Tupperware we could find in Thailand.Paleo Robbie takes the environment seriously and recycles this container on average 100x. The biggest challenge on the Paleo Meal Plan is to pick-up the containers timely. Capacity : 800 mlMaterialBody : PPRubber Band : SiliconeProduct Size (WxLxH) : 13 x 18.8 x 6.2 cmFeatures- Airtight & leak proof lid with rubberized silicone seal- Durable - made with high-grade materials- Stackable - designed to save space- Microwave, freezer and dishwasher safe- Keeps food cleaner and fresher for longerUse and Care- Use for reheating, not for cooking- Open lid prior to microwave use- Wash before use- Keep away from flames- Do not use scrubbers and abrasive cleaners

Your mom had it right when she said Tupperware is awesome! :)This durable, micro-wave safe, bpa-free air-tight container is exclusively used to deliver the Jumbo size paleo meals on the Paleo Meal Plan and is the best value Tupperware we could find in Thailand.Paleo Robbie takes the environment seriously and recycles this container on average 100x. The biggest challenge on the Paleo Meal Plan is to pick-up the containers timely. Capacity : 1250 mlMaterialBody : PPRubber Band : SiliconeProduct Size (WxLxH) : 16.8 x 23 x 6.5 cmFeatures- Airtight & leak proof lid with rubberized silicone seal- Durable - made with high-grade materials- Stackable - designed to save space- Microwave, freezer and dishwasher safe- Keeps food cleaner and fresher for longerUse and Care- Use for reheating, not for cooking- Open lid prior to microwave use- Wash before use- Keep away from flames- Do not use scrubbers and abrasive cleaners

Great re-usable bpa-free Canister. Perfect for keeping sauces, spices, etc.Features- Keep food fresh longer- Leak proof, spill proof- Remove lid for microwave reheatingCapacity : 820 mlSizeProduct Size (WxLxH) : 10.4 x 10.4 x 13.8 cmColorSolid Color : WhiteSilicone Color : Green and Red

The Paleo Robbie kitchen does not use any non-stick pans, and is 100% stainless but sometimes we also use these heavy duty cast iron pans when you need that perfect evenly distributed temperature across the pan (cooking grass-fed steaks simultaneously for example!).Cast iron cookware has excellent heat retention properties and is commonly used for all types of cooking. They are also practically indestructible! Diameter 10 inches (25 cm). ===How to get started:1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off)2. Put the pan in oven or stove till completely dry3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutesHave fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps.====About the non-stick issue"Ok, so Robbie why don't you use non-stick pans?"Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container.Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment.When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems.This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS.Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)

The Paleo Robbie kitchen does not use any non-stick pans, and is 100% stainless but sometimes we also use these heavy duty cast iron pans when you need that perfect evenly distributed temperature across the pan (cooking grass-fed steaks simultaneously for example!).Cast iron cookware has excellent heat retention properties and is commonly used for all types of cooking. They are also practically indestructible! Diameter 7 inches (18 cm). ===How to get started:1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off)2. Put the pan in oven or stove till completely dry3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutesHave fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps.====About the non-stick issue"Ok, so Robbie why don't you use non-stick pans?"Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container.Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment.When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems.This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS.Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)

A Heavy-Duty Cast Iron Dutch Oven perfect for that grand-mothers stew! It's heavy, but delivered to the convenience of your home for free (in Bangkok city only, don't be cheeky:)).This cast iron dutch oven is made a small Thai forgery in Chomburi and will last a life-time. The Paleo Robbie kitchen does not use non-stick pans, and exclusively uses stainless and sometimes also cast iron (this 5 litre oven is a bit too small for us but perfect for home cooking.Besides grand-mother's stew, we also recommend:- Pot Roast- Chili Con Carne- Roasted Whole ChickenDiameter (width) 24 cm.Height 18 cm. 5 litre volume.====How to get started:1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off)2. Put the pan in oven or stove till completely dry3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutesHave fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps.====About the non-stick issue"Ok, so Robbie why don't you use non-stick pans?"Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container.Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment.When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems.This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS.Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)

Much of the water pollution is caused by the waste water from houses. Widely used petro-chemical detergent contains chemical surface-active agents. These agents will not deteriorate and contaminate river and sea water, which are harmful to fish and shell fish. To protect the ecosystem and global environment, we should use Natural Laundry Detergent soap, containing natural materials and fermented organic fruit fluid (EM).Natural Dish Washing Soap is safe and after use it is easily degradable in nature. We use natural raw materials from coconut oil and chitosan substances. Chitosan helps resist bacteria, aids in removal of dirt and stains and is safe and gentle to the skin. How to use: Our Natural Dishwashing Detergent is concentrated and therefore it can be diluted up to 3 -5 times before use. If you prefer not to reduce the concentration, use only half the the usual amount is needed when compared with the volume needed with other detergents . This liquid soap can be used to wash baby bottles, kitchenware and sanitary ware. our bio-degradable detergent is easy to rinse off resulting in less water consumption. Ingredients : Water, Lauryl Glucoside, Fermented Organic Fruit Fluid (EM), Alkily Polyglycoside, Glycerin, Chitosan Solution, Natural Kaffir Lime Essential Oil, Sodium Citrate

Much of the water pollution is caused by the waste water from houses. Widely used petro-chemical detergent contains chemical surface-active agents. These agents will not deteriorate and contaminate river and sea water, which are harmful to fish and shell fish. To protect the ecosystem and global environment, we should use Natural Laundry Detergent soap, containing natural materials and fermented organic fruit fluid (EM).Natural Laundry Detergent soap is safe and gentle to the human body and after use it is easily degradable in nature. We use natural raw materials from coconut oil and chitosan substances. Coconut oil is the ingredient which is commonly used in cosmetics to give moisture to the skin while. Chitosan helps resist bacteria, aids in removal of dirt and stains and is also gentle to the skin. How to use : Our Natural Laundry Detergent soap is extremely gentle on cottons, linens and silks and other fabrics which require gentle handling. A natural softener is contained within the detergent and therefore there is no need to use a fabric softener. Natural Laundry Detergent soap can remove dirt and stains effectively. It is recommend to soak items in water with a small amount of detergent for 15-20 minutes before washing aiding in removal of stubborn stains and dirt. This laundry liquid soap is bio-degradable. Ingredient : Re-find water, lauryl glucoside, fermented organic fruit fluid (EM), Alkily polyglycoside, glycerin, chitosan solution, natural lavender essential oil, sodium citrate

Laundry Soap removes dirt and impurities, deep cleans and avoids your hands from dryness. A Mixture of oil, olive oil. Cleans dirt and keep your hands soft. Decomposed by natural processes within 24 hours.

If you dislike single use plastics then re-usable straws are a must. They help cut down on our plastic consumption. The straws can easily be cleaned with a brush and re-used many times. The material is completely natural. Comes as four PaleoRobbie engraved bamboo straws + cleaning brush + pouch.

If you dislike single use plastics then re-usable straws are a must. They help cut down on our plastic consumption. The straws can easily be cleaned with a brush and re-used many times. TComes as a pack of 6 metal straws + cleaning brush inside a pouch.

Organic imported Dutch peat moss ideal to grow organic herbs, micro-greens and vegetables at home. Peat moss is an extremely nutritious ancient soil, which nurtures plants to intense flavors and nutrition. Peat moss first became available to gardeners in the mid-1900s and since then it has revolutionized the way we grow plants.It has a remarkable ability to manage water efficiently and hold on to nutrients that would otherwise leach out of the soil. While performing these amazing tasks, it also improves the texture and consistency of the soil.This soil is entirely free of pollutants, chemical fertilizers, and 100% naturally organic. The soil is incredibly fine without any rocks, so perfect for growing your ideal vegetables. Please note the price includes the extra delivery costs to deliver a 70 litre bag anywhere in Bangkok and surroundings.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.After grinding, for optimal freshness one should consume the coffee within 1-2 weeks. Don't have a grinder? Ask Paleo Bjorn or put a note in the Comments in the checkout to have us professionally grind it for you for - Aeropress/filter/V60- French Pressor - EspressoPro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesOur Light-Medium roast is recommended for filter coffee like Aeropress, V60 and french press.Flavour notes this month: Cashews / Raisins / Fresh ToastArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesOur Light-Medium roast is recommended for filter coffee like Aeropress, V60 and french press.Flavour notes this month: Cashews / Raisins / Fresh ToastArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.After grinding, for optimal freshness one should consume the coffee within 1-2 weeks. Don't have a grinder? Ask Paleo Bjorn or put a note in the Comments in the checkout to have us professionally grind it for you for - Aeropress/filter/V60- French Pressor - EspressoPro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesOur Light-Medium roast is recommended for filter coffee like Aeropress, V60 and french press.Flavour notes this month: Cashews / Raisins / Fresh ToastArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

Description A darn good cold cuppa cold-brew coffee from Sarnies that you will definitely enjoy. Refreshing, smooth, with strong notes of chocolate and hints of berries, this will guarantee to energize you in the morning or on a slow afternoon while also beating the Bangkok heat. Comes in a large 1000ml bottle with a cap so can easily be kept in a refrigerator and enjoyed through the day.The Arabica beans used for this coffee are of the highest quality, locally sourced and fair-trade. Origin Brewed exclusively for Paleo Robbie by our friends at Sarnies, this is currently Thailand's only organic, single-estate, 100% USDA certified Arabica beans cold brew coffee and you can only find it at our grocery store :-)Sarnies are a great group of people and we love them to bits. Eric Chan, the head roaster at Sarnies Bangkok has a great love and passion for coffee and it can be felt with each sip of the coffee they brew for us. They hand-selects the Arabica beans which are then roasted fresh, ground and allowed to infuse in a purified then re-mineralized water with the perfect level of alkalinity to create a strong yet smooth and pleasant tasting experience. It's really good! Trust us! Recommendations Please consume within 10 days after opening. Unopened, can be kept up to 30 days in the refrigerator. As the coffee is organic, the flavour matures a little over time so do try keeping a bottle refrigerated 10 days before opening and see if you like the flavour.Tastes great on its own when served chilled, or on ice :-)Try mixing it with some almond milk for a cold caffe latte experience. ===For more information, please read below=== The villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie request these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our Sarnie and their artisan roasters, who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.

Cold Brew Coffee infused 100% Raw Organic Coconut Water by 28 days of coconut water.

Description Are you struggling to find MCT oil and grass-fed butter to make your own Bulletproof Coffee in Thailand?Well, look no further! In this package, we offer 100% grass-fed ghee from New Zealand, a great Coconut MCT oil and our own Paleo Coffee - Medium Dark Roast that is made from organic, single-estate and locally sourced USDA certified Arabica beans from Mae Sruay, Chiangrai province.This set contains;1x Paleo Coffee - Medium Dark Roast Ground Beans1x Home-Made Grass Fed Ghee1x Agrilife - 100% Pure Coconut MCT Oil 250ml Origins Both the Coconut MCT Oil and the coffee are sourced locally from high-quality providers while the ghee is made from butter made from the milk of grass-fed, pasture-raised dairy cows in New Zealand. ===For more information, please read below=== Anyone who has done the keto diet knows that the first week is usually the toughest as they're probably surrounded by food that they can't enjoy and finding keto-friendly alternatives can be very difficult in a pinch.The Bulletproof coffee concept is a great way to start your day, giving your brain and body the energy needed in the morning to start the day with a kick and full of energy while being focused. MCT Oil supports your ketogenic needs.

Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is a coconut water with no artificial substance added.Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is made from young aromatic coconuts from our organic farms which have been certified by USDA organic from the USA.Every coconuts we use has a document which certifies that they have been planted strictly in organic method. Furthermore, the period of their harvest has been stricitly scheduled in order to have the best and the most natural flavored coconut water.The process we use for Never More Than 28 Days 100% raw organic coconut water (Nam-Hom) is called Cold Processing. It is certified by both Food and Drug Administration (FDA) and USDA organic from USA. Moreover, there are intensive checked in every step of the process in order to produce high quality raw coconut water which we always delicate to achieve. ▪ Coconuts which are cultivated before 20 days will have less meat and the water will be sour.▪ Coconuts which are cultivated after 28 days will have plenty of meat but the water will be tasteless.Enjoy this low calorie, electrolyte, raw and organic drink after sports or just as refreshment when you need it.

Organic Herb Blend Tea is made from flowers and herbs, all grown in harmony with nature without the use of chemical fertilizers, pesticides and watered with pure mineral water from 150m underground. Herb Blend Tea is made from lemongrass, turmeric, butterfly pea flower, ginger and carrot leaves and is very refreshing and relaxing. Enjoy after a meal or prior to bedtime. How to use : Put one tea bag into a cup of hot water and let it steep to your personal preference.Storage : Close re-usable package after using and store in cool and dry place.

Organic Ginger Tea is made from ginger roots grown in harmony with nature without the use of chemical fertilizers, pesticides and watered with pure mineral water from 150m underground. Drinking ginger tea is relaxing and refreshing. Enjoy after exercising or with a meal in the morning and afternoon.Ingredients : Organic Ginger 100%How to use : Put one tea bag into a cup of hot water and let it steep to your personal preference.Storage : Close re-usable package after using and store in cool and dry place.

Organic Turmeric Tea is made from turmeric roots grown in harmony with nature without the use of chemical fertilizers, pesticides and watered with pure mineral water from 150m underground. Turmeric Tea is very good for the skin and improves liver function. Enjoy with a meal or prior to bedtime.Ingredients : Organic Turmeric 100%How to use : Put one tea bag into a cup of hot water and let it steep to your personal preference.Storage : Close re-usable package after using and store in cool and dry place.

This delicious Cinnamon kombucha is made by blending their classic kombucha with green tea. Enjoy the calming and soothing qualities of green tea, with the health benefits that come with kombucha.Kombucha contains live probiotics, enzymes, b-vitamins and organic acid that aid in detoxifying toxin from our liver, improving digestion, boosting energy level and increasing our immune system. Boosting your health with kombucha!

This delicious Cinnamon kombucha is made by blending their classic kombucha with just the right amount of ginger to create an energizer with a slight zing of zesty and spicy note of ginger. Very refreshing yet aromatic.Kombucha contains live probiotics, enzymes, b-vitamins and organic acid that aid in detoxifying toxin from our liver, improving digestion, boosting energy level and increasing our immune system. Boosting your health with kombucha!

This delicious Cinnamon kombucha is made by blending their classic kombucha with just the right amount of cinnamon for a burst of warm, wintery, Christmas flavour similar to German Gluehwein (spiced red wine).Kombucha contains live probiotics, enzymes, b-vitamins and organic acid that aid in detoxifying toxin from our liver, improving digestion, boosting energy level and increasing our immune system. Boosting your health with kombucha!

This delicious Passion Fruit kombucha is made by blending their classic kombucha with just the right amount of 100% pure passion fruit juice for a burst of tropical flavour.Kombucha contains live probiotics, enzymes, b-vitamins and organic acid that aid in detoxifying toxin from our liver, improving digestion, boosting energy level and increasing our immune system. Boosting your health with kombucha!

Bangkok Detox contains ginger, pu-erh tea, grade B maple syrup, cayenne pepper, Thai chili, lemon. Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120ml bottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Now everyone can drink Cola again. Made with dried red wine grape skins, blackberries, raspberries, lavender flowers, maple syrup with ancient Pu-erh tea – a sun-dried green tea. Naturally caffeinated, malty and sour with notes of plum, caramel and honey-bourbon.Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120mlbottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Green Dragon contains the famous teas from Japan – Matcha and Sencha – combined with honeydew melon and honey suckle. Tart, and naturally caffeinated.Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120mlbottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Black currants, biodynamic darjeeling tea, cinnamon, hibiscus. Low in caffeine, perfect for evening time consumption.Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120mlbottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Perfectly balanced, light and luminous with a tonic note, Acqua Panna has the rare ability to enhance even the most delicate flavours. A fascinating nature that mirrors the earth of Tuscany from which it flows.

The region from which Gerolsteiner Mineral Water originates, the Volcanic Eifel, is of unique geological character. A Mineral Water of the highest quality is created here thanks to the special combination of carbonic acid from earlier volcanic activity and the dolomite rock known for its rich mineral content. The water can be used to increase calcium and magnesium intake in your diet.

S.Pellegrino water has a lot of presence - thanks to its lively and long-lived bubbles, which feel creamy on the palate - and a slightly salty taste, well-balanced with acidity to give an overall refreshing, thirst-quenching feel.

Paleo Erik's notes Txomin Etxaniz Rosado 2017 is a light, fragrant and fresh rosé wine. This vintage has a little more ripe red fruit, thus presenting a sweeter aromatic profile. In the mouth, it is still easy to drink and long.Great when paired with white meat, grilled seafood or as an aperitif. Sommelier's Comments Michael Schachner 89 PointsA shiny pink tint and bright aromas of nectarine and citrus fruits announce a round yet citric palate with freshness. Pink grapefruit and mild red-fruit flavors mellow out on a finish that doesn't last long. Wine Profile Country SpainRegion BasqueVarietal Other RedType RoseVintage 2018Style Light and perfumedSpecial interest BestsellerSize 750 ml (Standard)Producer Txomin Etxaniz

Paleo Erik's notes Serve at 10°C; 12.5% ABV, ready to drink and keep until 2021.Mont Ventoux is a 1,900-meter high peak which separates the Southern Rhone from Provence. On its eastern slope the passionate Sebastien Vincenti and Nanou Barthelemy have certified Domaine de Fondreche’s vineyards organically and operate its cellars using natural processes and concrete eggs to ferment. The cooling conditions from the mountains and Fondreche’s skills make natural, pure and lively wines. A start producer in Ventoux – Jancis Robinson, Master of Winehttp://domaineselect.com/producer/domaine-de-fondreche/ Sommelier's Comments Robert Parker 89 points"Sourced from the estate's sand and silt soils, the 2016 Ventoux Rose may be pale in hue but it's no shrinking violet. It pumps out bold aromas of citrus and stone fruit plus hints of red berries. Six months on the lees gives it a rich texture but it never seems heavy, finishing with refreshing acid zip."Vinous 88 pts"Light bright pink. Aromas of fresh red fruits and pungent flowers are complicated by subtle garrigue and mineral nuances. Taut and nervy in the mouth, offering bitter cherry and strawberry flavors that show a vaguely bitter edge. Closes chewy and taut, delivering solid punch and bright, minerally persistence." Wine Profile Region Southern RhoneVarietal Blended RedType RoseVintage 2018Style Light and perfumedSpecial interest Organic and moreSize 750 ml (Standard)Producer Domaine Fondreche

Paleo Erik's notes New Zealand's Marlborough region has become one of the world's leading sources of exciting and flavourful wines. Made from well-ripened pinot noir, this rosé delights with strawberry, citrus and floral notes. Spicy and mineral nuances give this wine a food-friendly character. Great when paired with grilled shrimp or tarragon chicken. Sommelier's Comments N/A Wine Profile Bottle Size: 750 mL bottleAlcohol/Vol: 12.5%Made In: New ZealandBy: Two Rivers Of Marlborough LimitedNatural Sugar Content: 7 g/LSweetness Descriptor: XD - Extra DryStyle: Easygoing & Fruity

Paleo Erik's notes This rosé is very fresh with nice minerality and a touch of muscle weight that balances the strawberry and orange zest notes.Its roundness is driven by a smacking acidity. Flavours of tart fruit on the finish. This is a big, dry, berried wine that pairs beautifully with a plate of prosciutto and ripe summer tomatoes. Sommelier's Comments N/A Wine Profile The « Cuisse de Nymphe » is a variety of rose. It is very pale pink, almost mauve. It was brought in France at the end of XVI century from Crimea. It name was “Rosier blanc royal”.This Rosé is a blend of Grenache noir and gris, from La Livinière, with mixed soil of clay and Limestone.Grenache noir & Grenache gris - 13% vol. alcoholBIODYNAMIC.Certified by Ecocert since 2002, Biodyvin since 2004 and Demeter since 2008.Aged 6 months in concrete tanks.

Paleo Erik's notes Kindeli Verano Rosé 2018 is our most Natural rose wine. This excellent Rose is an exciting blend, made with skin contact, and completely no sulphur added - sulphite free. Sommelier's Comments N/A Wine Profile Country New ZealandRegion NelsonVarietal Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris, Gewürztraminer, Pinot Noir, SyrahType RoséVintage 2018Style Light, Fresh and DrySpecial interest Organic, BiodynamicSize 750 ml (Standard)Producer Alex Craighead WinesAdditional Information

Paleo Erik's notes The term “rockstar winemaker” gets thrown around a lot these days but Taras Ochota, owner/purveyor of cult wine label Ochota Barrels, is the real deal. His grungy, minimalist attitude towards his label has seen him gain huge cult status internationally as one of the most boundary-pushing winemakers in Australia. Taras picks earlier than most as a general rule, so expect lighter, more ethereal wines with freshness and 'tension' as a motif.Crisp, refreshing rose with tangy raspberry and watermelon flavors.Great when paired with beef, lamb, pork or mature and hard cheeses. Sommelier's Comments N/A Wine Profile Country AustraliaRegion South AustraliaVarietal Grenache/GarnachaType RoseVintage 2018Style Light and refreshingSpecial interest Organic and moreSize 750 ml (Standard)Producer Ochota Barrels

Paleo Erik's notes A champagne has to come from the province Champagne, and from other provinces it's called a Cremant. This organic Cremant from the Alsace region is beautiful and perfect for by the pool or any not too serious social occasion. Sommelier's Comments N/A Wine Profile Country FranceRegion AlsaceVarietal Pinot NoirType SparklingVintage NVStyle SeriousSpecial interest Organic and moreSize 750 ml (Standard)Producer Valentin Zusslin

Paleo Erik's notes Tasting Notes, colour/Appearance Pale straw with green highlights.Aroma/Bouquet Lemongrass, lime peel and elderflower, with background notes of white currant and red pepper. Palate Medium-bodied with white peach, gooseberry and citrus flavours, and a dry mineral finish.Suggested Foods Fresh, leafy green salads; seafood of all types; and dishes with lifted, aromatic herbs.Serve Chilled. Winemaker's notes The Astrolabe Province Marlborough Sauvignon Blanc is made from grapes grown across three Marlborough sub-regions — the Wairau Valley, the Awatere Valley and the Kekerengu Coast. We machine harvest the grapes at night or in the cool parts of the day to preserve the purity and intensity of flavours. In the winery, we take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through. Sauvignon Blanc is widely considered by the wine drinkers of the world to reach its pinnacle of potential in Marlborough. My style is dry, expressive and elegantly balanced. – Simon Waghorn, Winemaker Wine Profile Grapes: Sauvignon BlancAgeing: In stainless steel vats.Residual Sugar: 2.2 grams per litrepH: 3.36Total Acidity: 6.8g/l

Paleo Erik's notes A wine of gentle creaminess and elegant texture, with tropical and stonefruit flavours, pleasing weight and long, dry finish.Suggested Foods Great with poultry, pork and light game, creamy seafood and pasta dishes, mushroom risotto, and paella. Serve cool room temperature. Sommelier's notes 92 point Wine Spectator lmpressive, evoking the supple, fleshy texture of biting into a ripe white peach. Features plenty of mouthwatering acidity and notes of lemon, ruby grapefruit and pineapple. Winemaker's notes A very warm and early season in Marlborough, with growing degree days well above the long-term average. Occasional rain and less blustery wind in the lead-up to harvest ensured plenty of groundwater and healthy vine canoplies.Dry weather through early harvest gave way to rain at the end, after all the chardonnay was in.SoilsLargely grown on a free-draining silty loam, with some on the tight clays of a steeply sloping hillside.Standard trellis with pruning to tow canes and vertical shoot positioning. Vines are trimmed closely, well tucked, with minimal leaf plucking. Extensive fruit thinning enhances concentration of flavour.The fruit was hand-picked, whole-bunch pressed and fermented in French oak barriques and puncheons, using both select and wild yeast while undergoing frequent batonnage. Full malolactic fermentation was followed by ten months barrel maturation, creating a wine with texture and complexity. Wine Profile Residual Sugar: 2.1 grams/litrepH: 3.34Acidity 5.0 g/lColour/Appearance Mid straw-gold.Aroma/Bouquet Full ripe melon dried stone fruits, fig, light nut meal and brûlée notes, with some light leesiness.

The Terroir 11300 is like a baby Chablis, a valued alternative to White Burgundy.Additional Information-Country FranceRegion LimouxVarietal ChardonnayType WhiteVintage 2018Style Light and ZestySpecial interest BestsellerSize 750 ml (Standard)Producer Domaine Begude

Paleo Erik's notes The Reserva Legado Sauvignon Blanc 2017 by De Martino winery is a good value, easy to drink clean white wine, perfect for a day on the terrace. Pairs great with seafood and salads.Our Price: 1,097 baht (guaranteed best price in Bangkok)Others: 1,545 baht Sommelier's Comments MICHAEL SCHACHNER (87 points):"Pungent briny citrus aromas announce a lean, tangy palate. This edgy SB features zesty, sharp citrus and green-herb flavors, which are typical for Casablanca. A dilute finish displays watered-down snap." Wine Profile Colour: Bright greenAroma: intensity of citrus, exotic (lime and passionfruit), slight aniseed background with light but delicious minerality.Palate: Dry, flesh, light-body, good acidity, richSavoury and elegant bouquet at the end.Finish: long full of energy, freshness and persistent across infused.Pairing: seafood, fresh salads and soft cheeses.Ageing: 4 months on the fine lees within the stainless steel fermenting tanks.Type: White WineGrapes: Sauvignon Blanc 100%Alcohol: 13.5%Viticulture: OrganicAgeing: Stainless SteelSugar 1.37g/LYeast: NaturalCan be enjoyed by Vegans

Paleo Erik's notes The 2016 Vincent Fleith Pinot Gris is killer with thai dishes and spicy food, or excellent to drink on its own. An elegant wine for a reasonable price.Our Price: 1,197 baht Sommelier's Comments N/A Wine Profile Additional Information:Country: FranceRegion: AlsaceVarietal: Pinot Grigio/GrisType: WhiteVintage: 2016Style: Elegant and SavourySpecial interest: Organic and moreSize: 750 ml (Standard)Producer: Vincent Fleith About Vincent Fleith He never left Alsace, except for work in the Beaujolais, California and Australia. Vincent continues the work started by his parents but wants to go further. Active member of the association Vignes Living, he thought relentlessly to its winemaker practice. His commitment and beliefs are its best guarantee for the quality and authenticity of its wines.

Paleo Erik's notes 2018 white Loire wines, especially Sauvignon Blanc from Pouilly Fumé and Sancerre, are without a doubt some of the most pleasurable, refreshing and mineral-rich wines anywhere. Make room now—this is one of the finest Pouilly-Fumé Francis has ever made. Francis Blanchet in 2016 crafted a Cuvée Silice that delivers the soul of the Loire Valley, a classic example of Sauvignon Blanc that has plenty of smoke, crushed stones and racy fruit. A truly great vintage with great acid, perfectly healthy and ripe fruit.Pairs great with fish and creamy, rich meals. Sommelier's Comments ROGER VOSS (91 points)This tense, dense wine is still young. Its pure line in acidity is emphasized by the concentration and strong minerality. Wine Profile Country FranceRegion Loire ValleyVarietal Sauvignon BlancType WhiteVintage 2018Style HerbaceousSpecial interest UnconventionalSize 750 ml (Standard)Producer Francis Blanchet

Paleo Erik's notes The Waipara Valley is the spiritual home of Riesling in New Zealand. It’s not surprising then that it’s attracted some of the most eccentric, passionate, obsessed Riesling freaks on the planet.Spicy aromas of black and white pepper abound with a heady perfume of orange blossom, mandarin skin essence, grapefruit and melon with hints of apricot ker- nels. The palate is rich and full yet with an elegance and purity at the same time; this is portrayed by the ripe flavours of passionfruit, orange and honey which is complimented by white pepper and lime zest. The palate is rich and long yet per- fectly balanced by the acid leaving ones mouth cleansed and refreshed, making another glass irresistible. Sommelier's Comments 95 points Sam Kim"This is exciting and invigorating; the gorgeous bouquet shows lemon curd, lime sorbet, orange peel and subtle honey notes, leading to a succulent palate that is packed with delicious fruit flavours, wonderfully complemented by silky texture and refreshing acidity. The wine is generous and flavoursome while remaining firmly structured and stylish. Style: Off-dry."91 points Robert Parker"In the cool 2014 vintage, the 2014 Riesling wasn't harvested until May 1. The wine shows aromas of honey and a bit of petrol, plus Golden Delicious apple, stone fruit and lime flavors. It's medium to full-bodied and off-dry in style (12 grams per liter residual sugar), with a finish that's long, rich and spicy." Wine Profile Country New ZealandRegion Waipara ValleyVarietal RieslingType WhiteVintage 2014Style Spicy, CitrusySpecial interest Organic and moreSize 750 ml (Standard)Producer Bedford Vineyard

Paleo Erik's notes The Aphros Pet Nat Phaunus White 2017 is a very refreshing Portuguese natural wine with a barely noticeable but enjoyable fizz (Pet Nat) coming from the ancestral fermentation method.100% Loureiro macerated briefly on the skins whose primary fermentation occurs in tank and finishes in the bottle. No added yeast or sugar. Disgorged after 5 months sur lie and bottled without filtration or stabilization.Perfect Serving temperature: 8 ° COur price: 1,247 baht (lowest retail price in Thailand guaranteed)Others price: 1,300 baht Sommelier's Comments N/A Wine Profile Country: PortugalRegion: Vinho VerdeVarietal: Other WhiteType: SparklingVintage: 2017Style: Elegant and FruitySpecial interest: New ArrivalsSize: 750 ml (Standard)Producer: AphrosAbout Aphros Founded in 2002, Aphros is a project designed to combine ecological and economical aspects to create true sustainability. Their belief is that nature and labor should combine in a meaningful way and they seek to capture this through Biodynamic viticulture, letting the uniqueness of the land shine through the fruit for inimitable wines. Loureiro and Vinhão have grown in these vineyards for centuries and serve as the reference point for the region.The grapes are sourced from the Lima sub-region and the vines of Casal do Paço are situated in a south facing amphitheater north of the Lima River on gentle slopes with cool Atlantic breezes.The winemaking is traditional, taking place in the basement beneath the main house. The cave is buried and naturally cool and damp. They once again straddle the line between modern and traditional character with the addition of modern stainless steel equipment and traditional open top lagars, granite stone tanks, for red wine production.

Paleo Erik's notes With hints of citrus, herbs, mineral and honeysuckle. This is just about the purest and engagingly refined Riesling you could hope to find. Rosacker, "Field of Roses", is among the most celebrated of Alsace--2019s Grands Crus vineyards, with descriptions of its wines dating back to 1483. It owes its name to the wild roses, which grow in abundance around the edge of the vineyard. The limestone soils here produce Rieslings that are bone-dry yet which have a rare richness and mouth-filling texture.Fine, round but complex, mineral wine of great vitality, finesse and lingering salinity, from limestone soil.Ideal wine for vegetarian dishes with light or no sauces, in addition to seafood and chicken. When looking for food pairings, look for simple fish, chicken, or pasta dishes that have some acid to them but avoid stronger sauces like anything tomato-based. Sommelier's Comments Robert Parker's The Wine Advocate 93 pts"Julien Schaal's 2017 Alsace Grand Cru Rosacker Riesling "Calcaire" is a spectacular wine with clear, super ripe and concentrated Riesling fruit intertwined with spicy notes of crushed limestones on the nose. "In the Rosacker, we are always harvesting the most beautiful grapes, no matter the vintage condition," says Julien Schaal, adding that this must is the slowest fermenting one but always finishes dry. Full-bodied and very elegant on the palate, the 2017 is a very fine, round but complex, mineral and persistent Rosacker with great vitality, finesse and lingering salinity. It has just the right phenolic structure. The unknown amount of unfermented sugar is discreet and, in any case, perfectly balanced by the mineral character of this cru. This is a stunning Rosacker that is ripe, mineral and complex—"a complete wine," as Julien calls it. In any case, this is limestone expression at its best." Wine Profile Country FranceRegion AlsaceVarietal RieslingType WhiteVintage 2017Style Dry and complexSpecial interest Organic and moreSize 750 ml (Standard)Producer Julien SchaalVegan-friendly

Paleo Erik's notes A high quality white wine for a great thai or seafood dinner to remember.Serve at 12°C; 12.5% ABV, ready to drink and keep until 2025 Sommelier's Comments Robert Parker 91 pts Chardonnay fermented and aged in a combination of stainless steel and concrete eggs. Shows orange oil and spices on the nose. The palate is rich with ripe stone and soft citrus fruit framing an energetic wine perfect to enjoy with oysters. Wine Profile Country FranceRegion BurgundyVarietal ChardonnayType WhiteVintage 2016Style Dry and complexSpecial interest Organic and moreSize 750 ml (Standard)Producer Domaine Pattes LoupAdditional Information“Thomas Pico, is making Chablis of startling quality, using natural and ecologically friendly methods that many of their peers long ago abandoned” (New York Times), and has become one of the most talked about innovators since taking over 4 hectares of vineyards in 2005 - where in fact, he is only retracting to the old ways of winemaking in this noble region. On his way to becoming a superstar – Wine Advocate

Paleo Erik's notes Often referred to the best Chardonnay outside of Burgundy, and in fact, beating them outright in value for money. This rounded, full-flavoured wine has the acidity and depth required to tackle creamy pasta or risotto, maybe with smoked haddock and other smocked fish.Our price: 2,495 baht (best retail price in Thailand guaranteed) Sommelier's Comments James Suckling 97 PointsThe mineral character of this wine is currently so pronounced and the fruit so closed that it’s not easy, also because of the slight funk from reduction, to identify the grape variety. On the palate, this marathon-runner chardonnay is very clean and highly structured with lots of drive, the finish very long and complex. Drink or hold. Screw cap.Robert Parker's Wine Advocates 95 PointsAlways the longest lived of the Kumeu River Chards, the 2017 Mate's Vineyard Chardonnay starts off smoky and flinty, marked by zesty grapefruit and lime fruit. It's medium to full-bodied yet tightly coiled, with great energy, thrust and vitality, which translate into tremendous length on the electric finish. Wine Profile Country New ZealandRegion AucklandVarietal ChardonnayType WhiteVintage 2017Style Bold and DrySpecial interest NoSize 750 ml (Standard)Producer Kumeu River

Paleo Erik's notes A serious champagne for the holidays with minimal chance of hangover as this bottle was made without any artificial sulphites (and is naturally low in tannins and histamines) and is one of the best organic champagnes available. Very tasty. Sommelier's Comments N/A Wine Profile Country FranceRegion ChampagneVarietal ChardonnayType SparklingVintage NVStyle SeriousSpecial interest N/ASize 750 ml (Standard)Producer Andre Beaufort

Paleo Erik's notes Of the more than 300 wine-producing villages in Champagne, only 17 are categorised as “grand cru” (“great/best growth”) and 44 are listed under the marginally-less-extraordinary “premier cru” (“first growth”) label.Light, fresh and fruity, here's an easygoing Champagne yet with enough zip to leave a mouthwatering impression. A good aperitif. Drink now.Our price: 3,983 baht (guaranteed lowest retail price in Thailand)Others Price: 5,960 baht Sommelier's Comments Rogers Voss - 93 points"A blend of wine from four Côte des Blancs villages, this is crisp, very dry in the Lombard style while also smooth from the short wood aging. Mineral and tangy, it is a bottling (disgorgement January 2016) that could age a bit longer. Drink from 2017. "Isac James Baker - 92 points"Deep yellow color. So bright on the nose, with daisies, honeysuckle and orange blossom, with lots of chalks and sea salt, limestone dust, on top of lemon curd and apples. On the palate, pristine acidity, a bracing and dry appeal, with lots of up-front minerals, chalk and limestone dusty, mountain streams. Bright lemons and limes and green apples mix with complex ginger, sea salt, floral perfume and freshly-baked biscuits. Lots of depth but so lively. A blend of Chardonnay from Mesnil-sur-Oger, Chouilly, Avize, and Cramant, this was disgorged in June 2017" Wine Profile No sugar added, 100% Chardonnay, and bottled at the Grand Cru Lombard Chateaux. About the wine makerLombard & Cie founded in 1925 and is situated in Epernay the capital of Champagne. All the grapes come from selected areas of the highest quality due to their area and soil and exposure.The house sources grapes from more than 100 hectares of vineyards, farmed by growers throughout the various Champagne regions. They get Chardonnay from Grand Crus Mesnil-sur-Oger, Chouilly, Avize and Cramant, along with various Premier Cru villages, while the Pinot Noir is sourced largely from the east of the Montagne de Reims. The Grand Cru wines are aged at least 48-60 months before being disgorged, the Premier Cru a bit less. The house can trace its roots back to Robert Andrieu (grandfather of the current owner), who founded the Société Anonyme de Magenta-Epernay in 1925. Phillipe Lombard took over in 1960 and expanded the winery and cellars in Epernay in 1987. The company is now run by Thierry Lombard.

Paleo Erik's notes The Centenario Malbec 2016 comes from the classic Mendoza wine area in Argentina and is a quintessential red wine alongside some tender grass fed steaks.Our price: 892 baht (guaranteed lowest retail price in Thailand)Others price: 1,485 baht Sommelier's Comments N/A Wine Profile Colour: Dark red violet.Aroma: red fruit with hints of oak and spices.Palate: smooth tannins.Finish: long complex.Pairing: Beef and pasta with sauces.Ageing: 6 months in oak barrels.Type: Red WineAlcohol: 13.0%Grapes: Malbec 100%Ageing: OakSugar: 4.2g/lYeast: ConventionalMore about the wineryFinca Flichman is a winery in Barrancas, in the Maipu Valley of Mendoza, Argentina. Is is named for Jewish-Polish immigrant Sami Flichman, a pioneering spirit who first planted grapes along the Mendoza river in 1873. The original winery at the foot of the Andes mountains was established in 1910.

Paleo Erik's notes Our favourite steak wine! This organic Malbec is bold and yet great value. Wine Profile Country: ArgentinaRegion: MendozaVarietal: MalbecType: RedVintage: 2017Style: Bold and FruitySpecial interest: Organic and moreSize: 750 ml (Standard)Producer: Alpamanta

Paleo Erik's notes The organic Montepulciano grapes that produce this wine are sourced from two separate vineyards: Popoli and Capestrano. Capestrano's soaring summer temperatures and silty soils yield richness and structure. The rocky and exposed terrain of Popoli bestows fragrance and freshness. Spontaneous fermentation binds the raw materials into a sum that is greater than its individual parts-- a wine that is both rich and elegant, and that speaks clearly of its terroir.Bright ruby-red in color, this youthful red offers explosive aromas of blueberries, cherries, licorice, and sweet spices. On the palate, it is medium-bodied with plentiful acidity and a pleasant finish.Food PairingThis wine can be served before a meal, but it pairs well with meatballs, tomato sauces, eggplant parmigiana, and risotto ai funghi. Sommelier's Comments N/A Wine Profile Alcohol:12.5 %pH level: 3.4Residual sugar: 2.4 g/LAcidity: 5.8 g/LDry extract: 31.2 g/L

Paleo Erik's notes Colour: Bright deep garnet. Aromas: Savoury ripe dark and red cherry, brambly fruits with a hint of smoky oak.Palate: Full-bodied wine with round, mouth-filling flavours of plum, brambly fruit and dark cherry. The oak integrates nicely with the fruit and combines well with the silky and linear tannin structure.Suggested FoodsVenison, duck, game and oily fish such as tuna and salmon. Tender, rare lamb and earthy wild mushrooms. Sommelier's Comments 92 point Bob CampbellFleshy pinot noir with good weight and ripe plum, dark berry and smoky oak flavours. The wine has a pleasing texture and a lengthy finish. Accessible now but with some cellaring potential91 point James SucklingQuite a bold, rich and concentrated style of Marlborough pinot that has a rich, darker, cherry-focused nose. The palate is full of flavor and nicely formed tannins that are smooth and fleshy. Drink now. Wine Profile Grapes: Pinot NoirAgeing: In French oak barriques for 10 months.Residual Sugar less than 1 gram/litrepH 3.55Total Acidity: 5.3g/liter

Paleo Erik's notes La Chapelle is a Côtes du Rhône classic, and great quality at a very reasonable price. Organically farmed by Domaine Duseigneur.Our price: 945 baht (guaranteed lowest retail price in Thailand)Others: 1,890 baht Sommelier's Comments N/A Wine Profile Colour: attractive garnet.Aroma: reflects the black fruits (blackberry and bilberry) with an asserted minerality.Palate: generous, fruity, full, soft, fresh and powerful.FinisH: Balanced tannins.Ageing: in concrete tanks.Type: Red WineAlcohol: 13.5%Grapes: grenache 50% and syrah 50%Viticulture: OrganicYeast: NaturalAgeing: Cement

Paleo Erik's notes Great taste and reasonable price. James Suckling awarded this wine a solid 92.Produced from certified organic estate-owned vineyards located in Maipo Valley, Legado Cabernet Sauvignon shows aromas of black berries and black currants abound on the nose of this full-bodied wine. They are backed by subtle hints of vanilla and mocha from 14 months of aging in French oak barrels. A smooth, approachable wine with firm tannins.Our price: 1,097 baht (lowest retail price in Thailand guaranteed)Others: 1,545 baht Sommelier's Comments "Aromas of currant, blackberry and walnut follow through to a full body, soft and round tannins and a savory finish. Happening. Drink or hold." Wine Profile Colour: Bright ruby colour.Aroma: Blackcurrants, blueberries and violets combined with tobacco leaf and cedar notes plus a mineral graphite hint.Palate: fresh balanced with ripe fruit core, firm,Soft grained tannins.FinisH: Depth, length, intensity and elegant.Pairing: roast beef and rack of lamb.Aging: 16 months in old french oak barrels.Type:Red WineGrapes: Cabernet Sauvignon 100%Alcohol: 13.0%Viticulture: OrganicAgeing: OakSugar: 1.94g/LYeast NaturalSuitable for: VeganWinery: De Martino

Paleo Erik's notes Gentle Folk Blossoms Pinot Noir has been organically farmed from day one. Whole bunches lightly handled for a short maceration has created a wine of EXTREME drinkability. Bring your straws and dancing shoes.It's Adelaide Hills Pinot Noir with no bells and whistles, just good honest wine made to be shared with friends and loved ones.Our price: 1,389 baht (guaranteed lowest retail price in Thailand)Others price: 1,690 baht Sommelier's Comments N/A Wine Profile Country: AustraliaRegion: South AustraliaVarietal: Pinot NoirType: RedVintage: 2018Style: Elegant and FruitySpecial interest: Organic and moreSize: 750 ml (Standard)Producer: Gentle FolkAbout Gentle FolkDeep in the rolling vineyards of the Basket Range in the Adelaide Hills lives Gareth and Rainbo Belton.They are two of the country's leading experts in seaweed who caught the wine bug a few years ago and now run a winery making small batches of fun and creative wines with their friends in the Basket range. Gareth farms their three vineyards himself. He works organically in the vineyard and with little to no additions in the winery. The Gentle Folk wines have an energy and style all their own.Made for drinking with friends and family, these are clean, unpretentious and delicious wines built for fun times. Get involved and be Gentle with each other.

Paleo Erik's notes The Zinfandel is the quintessential red wine of California. Very robust yet still approachable. Sommelier's Comments N/A Wine Profile Country: United StatesRegion: CaliforniaVarietal: ZinfandelType: RedVintage: 2015Style: Bold and FruitySpecial interest: Organic and moreSize: 750 ml (Standard)Producer: Dashe Cellars

Paleo Erik's notes Peru has made quite the culinary name for itself is recent years with 3 Michelin stars being award to several restaurants in its capital, and riding this wave in 2014, distiller José ‘Pepe’ Moquillaza made "Quebrada de Ihuanco", the first red wine produced from pisco grape Quebranta. Completely natural wine-making and ultra low in sulphites. Arguably the best natural bottle of red wine of Latin America.Our price: 1,958 baht (guaranteed lowest retail price in Thailand)Others price: 3,150 baht Sommelier's Comments N/A Wine Profile Colour: tawnyAroma: complexPalate: attractive structurePairing: Veal tartare, osso buco, artisan pizza and geese with honey of cabuya.Ageing: in oak barrels and cement tanks.Type: Red WineGrapes: QuebrantaAlcohol: 12.8%Viticulture: NaturalAgeing Cement/OatSugar 2.5g/lYeast: NaturalSulphites: 10mg/lVegan-Friendly

Paleo Erik's notes The Fontodi Chianti Classico 2015 is raved about by wine critiques, gets top tasting scores but it's still very decently priced. You can't go wrong with this Italian organic red from Tuscany.Our price: 1,981 bahtwine-now: 2,170 bahtwishbeer: 2,400 baht Sommelier's Comments 95 points in James Suckling "The purity of fruit here really makes an impression on you. The nose shines with freshly picked blackcurrants, dark plums, freshly cut herbs, cinnamon, raspberry cheesecake, glazed cherries, orange and lemon rind. The palate is so well-crafted with a silky ball of tannins surrounded by layers of blue and red fruit and enveloping acidity. A long finish. From organically grown grapes. Drink now or hold." Wine Profile Colour: Deep ruby red.Aroma: sour cherry, plums, leather and tobacco.Palate: Juicy fruit, supple tannins and silky-smooth.FinisH: great structure with a fine mineral.Pairing: first courses, risottos, meat sauce, mushrooms and grilled red meats.Ageing: in troncais and allier barrels for 18 months.Type: Red WineGrapes: Sangiovese 100%Alcohol: 14.5%Viticulture: OrganicAgeing: OakMore info about the wineryFontodi has belonged to the Manetti family since 1968. The family has been associated for centuries with another activity typical of the Chianti region, the production of its famous “terrecotte” tiles. And it is in the name of this strong link with the territory and a great passion for quality that the estate has moved successfully towards an ever more attentive cultivation of the vineyards and a more profound knowledge of the potential of Sangiovese in the zone of Panzano.

Paleo Erik's notes Fragrant, complex aromas of cherry and mulberry are presented on a framework of fine tannins giving a decadent, silky texture and lingering finish. Concentration, refinement and elegance in spades here!Best served with Venison, Steak, Kangaroo or hard cheeses. Sommelier's Comments The first release, 2012, was awarded 98 points by James Halliday and included in his Top 100 last year. The 2013 is equally impressive with similar blood lines to the 2012 although slightly richer and better textured with more red fruit perfume. Wine Profile Made from 100% organic Cabernet Sauvignon grapesHand HarvestedTotal Sulphites 80Residual Sugars 1g/LUnfiltered

Paleo Erik's notes The famous Châteauneuf Du Pape area produces some of the worlds best wines and the "Tradition" is no exception. An excellent bottle of red to bring to any dinner party.Our price: 2,119 baht (lowest retail price in Thailand guaranteed) Sommelier's Comments N/A Wine Profile Colour: strong ruby red hue with a beautiful shine.Aroma: Very fine with superb black fruit and spicy.Palate: Delightful and intenseFinisH: Balance and great elegance.Pairing: Beef stew or casserole or mushroom risotto.Aging: in vats and in barrels.Type: Red WineAlcohol: 14.5%Grapes: grenache noir 60%, syrah 15%, mourvèdre 15% and cinsault 10%Viticulture: OrganicAgeing: Oak/ Stainless Stell

Paleo Erik's notes The Chateau Mazeyres Pomerol 2013 is my personal favourite French red for the 2019 Holidays. With only 1.7grams of Residual Sugar (RS) and 18ppm of Total Sulphite content this is one of our most healthy reds!Our price: 2,224 baht (Guaranteed lowest retail price in Thailand) Sommelier's Comments N/A Wine Profile Colour: raspberry red with purple glints.Aroma: Very intense, refreshing, fresh fruits(raspberry, cherry and wood strawberry) and delicate spicy hint of white pepper.Palate: elegant, tender structure and fresh.FinisH: nice balance and bright fruit.Pairing: white meats and omelette with truffles.Ageing: 14 months in oak barrels (40% new)Type: Red WineAlcohol: 13%Grapes: merlot 76%, cabernet franc 23% and petit Verdot 1%Viticulture: BiodynamicSugar: 1.7g/lYeast: NaturalAgeing: OakSulphites: 18mg/lVegan-friendly

Paleo Erik's notes The most immediate of the Barolo wines of the Principiano Ferdinando winery, is this Barolo of the Municipality of Serralunga d’Alba DOCG, which among others is the one that first reveals its soul. It ferments with the only indigenous yeasts, rests for two years in wooden barrels and does not contain added sulphites. Natural and sincere, it’s really a great drink.Our price: 2,293 bahtOthers: 4,200 baht Sommelier's Comments Monica Larner, Wine Advocate (91 points):"opens to a broad and wide span of dark aromas that include dried blackberry, spice, tobacco and crushed stone. The delivery of those notes is horizontal and far reaching. Give the wine a few extra minutes in the glass, and the wine begins to unpack what I would describe as vertical aromas of balsam herb and licorice that lift gracefully from the bouquet. This is a textbook expression from Serralunga d'Alba. Breathe in that elaborate bouquet with a bowl of chickpea and pasta soup." Wine Profile Colour: Brilliance garnet red.Aroma: complexity, red fruit, rose petals, ample,Liquorice, spices and mint.Palate: tannin states, well managed and integrated.FinisH: freshness and softness.Pairing: roasted pigeon breast with cherry compote.Aging: for 24 months in 20 and 40 hectolitres barrels.Type: Red WineGrapes: Nebbiolo 100%Alcohol: 13.5%Viticulture: Biodynamic Yeast: NaturalAgeing: OakVegan-friendly

Paleo Erik's notes Our price: 2,584 baht (lowest retail price in Thailand guaranteed) Sommelier's Comments James Suckling (95 score)"This is very fine-grained with such beauty and finesse. It seduces you with its polished and lovely fruit. Medium body. Wonderful length. Better after 2023, but already a joy to taste."Neal Martin (91 score)"The 2016 Chapelle de Labrie has a generous, pure bouquet of lush red cherry and strawberry fruit, though unlike some of its peers, there is focus and impressive delineation here. The palate is medium-bodied with fine-grained tannin, a smooth texture and a lightly spices, quite persistent, truffle-tinged finish. Excellent" Wine Profile Product DetailsVintage 2015OrganicRed40 years old vinesAged 18 months in new oak barrelsProduction only 4,000 bottlesSoil Type: Clay over limestoneHand picked and fully destemmed followed by a cold-soaking for 4 days. The fruit is vinified plot by plot. Different temperature levels are adhered to, but never higher than 26° C (79° F). The cap is punched down manually.Additional detailColour: light garnet.Aroma: red fruits and freshness.Palate: elegance, roundness and plum.Pairing: red meats, poultry, duck confit and cheese.Ageing: in french oak barrels during 18 months then in bottle for 9 months.Alcohol: 14%Grapes: merlot 90% and cabernet franc 10%Viticulture: OrganicAgeing: Oak/Bottle

The collar is between the head and the body of the wild salmon, and is perfect for soups and making broth.Fished from Alaska’s natural, pristine environment, Wild Coho Salmon captures their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative.

Bundle of 15 packs. Organic wild harvested açaí. Traditional non invasive harvest. Thick, nutritious, pure. An unsweetened puree for an authentic Brazilian açaí experience. Great for adding whole food nutrition to your bowl or smoothie without the added sugar.Acai Puree contains less than 1 gram of sugar per 100 and it's packed with nutrients and polyphenols.

- Single-estate artisanal made chocolate- Just 2 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 6.4gr of net carbs* / bar (less than 7.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.* 6.4 net carbs = 25.7 total carbohydrates minus 19.3 total fibreWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

International award winning single origin chocolate made without without any synthetic additives or preservatives. A powerfully aromatic chocolate made with beans from the hills of Ba Ria province, with exceptionally high fruit notes. All Marou chocolates are Soy, Gluten & Dairy Free but may contain traces of nuts.

Pasture-raised veal is our most tender beef cut. Our Grade B means it's the last chop from the top end of a rack and only has one flat side, but you get more meat for money:)Exclusive to Paleo Robbie and a one-time special (limited stock). This is the best value French-Cut Veal Chop which you can easily cook like a steak (Grade B has only one flat side).Cut from a full rack, each chop is frenched and looks like a 'mini-tomahawk' steak.The tenderness of grass-fed and grass-finished beef often varies due to the seasons and because the animals are healthier and roam freely the muscles have a firmer texture. However our free-raised veal is incredibly tender year-round.Pasture-raised veal is milk and grass-fed veal and is not reared in a confined space, but lives outdoors not separated from their mother. Pasture-raised calves are raised alongside their mothers, and always have access to their mothers' milk.

Also known as lamb saddle, a versatile cut suitable for quick-cooking or braising. With the bone in, the naturally sweet and subtle grass-raised flavours are intensified. Pasture-fed, antibiotic and synthetic growth hormone-free.

A symbol of the gastronomy of Burgundy and France. Escargot are a delicacy and a nutritious little secret. Snails are high in complex proteins and omega 3's. In French cuisine, the snails are typically cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar.

A specialty olive oil made from olives and capers. Perfect for making dressings or just a straight up salad pour.

Wild Alaskan Salmon are line-caught from Alaska’s natural, pristine and cold waters. These Sockeye, Coho and Keta Salmon trimmings are Grade B which means it's not just meat but comes mixed with bones and skin. Ideal to make stock and broths. This pack is excellent if you're looking to make stews, broths, soups, pies or fish cakes. The meat comes with the skin and the bones, enhancing your meals with natural collagen as well as healthy fats from the skin and the bones.----Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

We slow cure our hams using dark sugars and spices for two weeks. They’re then dried and slowly poached to produce a moist flavoursome ham.This is our half, on the bone ham, ready to carve or to skin and glaze in the ovenApprox. 4kg (+/- 300g)

We slow cure our hams using dark sugars and spices for two weeks. They’re then dried and slowly poached to produce a moist flavoursome ham.This holiday specialty item is fresh and kept chilled, and is good to eat till the 15th of January 2020.Approx. 7kg (+/- 500g)

A large cured boneless raw ham joint. We slow cure our hams using dark sugars and spices for two weeks. Perfect for those who want to roast/boil their own hams.3.5-4kg

We slow cure our hams using dark sugars and spices for two weeks. They’re then dried and smoked over beech wood to produce a delicious flavoursome hamApprox. 3kg

Add extra dry ice to your grocery order to keep it frozen for much longer. Perfect for if you are ordering a lot of frozen berries, or might not be home on the day of delivery.We wrap each 1 kilogram block of dry ice in kraft paper as the temperature is minus 78 Celsius and should never be touched directly.We recommend to add:- 1-2 kg for a 10,000 baht order*all our upcountry frozen good orders are already standard packed with dry ice. For Bangkok delivery we also add a small amount of complimentary dry ice when the order includes frozen berries.

Looking for a gift for a friend or family member? Then you're looking at the right place. Because who doesn't love food? And with only healthy options to choose from our grocery our mealplan they will appreciate that you care for them.Upon purchase you will receive a voucher code by email, which you can give to your friend or family member. The voucher will automatically deduct 1,000 THB from their order from our grocery or mealplan.

Looking for a gift for a friend or family member? Then you're looking at the right place. Because who doesn't love food? And with only healthy options to choose from our grocery our mealplan they will appreciate that you care for them.Upon purchase you will receive a voucher code by email, which you can give to your friend or family member. The voucher will automatically deduct 5,000 THB from their order from our grocery or mealplan.

Looking for a gift for a friend or family member? Then you're looking at the right place. Because who doesn't love food? And with only healthy options to choose from our grocery our mealplan they will appreciate that you care for them.Upon purchase you will receive a voucher code by email, which you can give to your friend or family member. The voucher will automatically deduct 15,000 THB from their order from our grocery or mealplan.