Our breeders

Mladotice was our first and key supplier of Přeštice Black Pied pigs. The cooperative there deserves credit for their survival – these pigs have been bred there since 1976 and the local Přeštice Black Pied pigs are a genetic resource. The breeders in Mladotice pay close attention to ensure that the piglets do not have the same ancestors three generations back. Přeštice Black Pied pigs are born in Mladotice, from which they are taken to the slaughterhouse only 15 minutes away. Everything is supervised by the head livestock specialist, Jaroslav Bejda.

Amaso is in close contact with our breeders and, under the leadership of Vlasta Lacina Jiroš, supervises the diet, treatment and slaughter of the animals. At its own facility outside of Prague, Amaso butchers the meat and allows it to age using both the dry and wet methods. Amaso also produces smoked meats according to recipes dating back to the First Republic. We procure Czech beef, pork from Přeštice Black Pied pigs and Wagyu from Amaso.

When you arrive at the Rudimov farm in Wallachia and walk through the pastures, you will literally go back in time. Since 2003, breeder Honza Žák and his people have been building a breeding operation here that respects the landscape and the traditional method of fattening. The animals are not kept in stalls and great emphasis is placed on harmony and the animals’ natural lifecycle. We procure lambs, sheep and goats from Rudimov.

The animals in Zbiroh run freely in pastures from spring to autumn. The farm’s former director, Jakub Červenka, agreed to our proposal to breed Czech Fleckvieh cattle. We value the fact that he was willing to try that for us. Together with other Ambiente restaurants, we go on excursions to see livestock specialist Petr Pánek. We have very cordial relationships with everyone there. We also procure milk-fed veal from Zbiroh.