ORGANIC GRAZING MEAT AND DELICIOUS EXPERIENCES
The Bosgård estate was established on the shore of Pikkupernajanlahti in Porvoo in 1614. However, the roots of the farm can be traced all the way back to the 13th century. Back then, Husholmen’s castle and market place operated in the same location and is thought to have been the base of pirates.
The Schildt family gained ownership of the estate in the 1950s. In 1992, Kaarlo Schildt brought French Charolais-cattle to the Bosgård farm, that grazed the natural grasslands ever since the beginning. In 2012, the farm became a limited company, owned by Aarne Schildt and Marcus Walsh. A year later the farm officially switched to organic farming. Aarne Schildt and his family mainly live on the farm. Aarne is a fourth-generation Master of Agriculture, and his assumption is that he ended up in the field mostly due to blood heritage. His personal interest in and passion for the field also made him the cattle breeder and landlord that he is today. Bosgård has specialized in cattle breeding on natural grassland, which according to the WWF meat guide, is also the most sustainable way to produce beef. The animals graze freely from early spring to late fall, while caring for the traditional landscape and biodiversity.
Our cattle are of the Charolais breed, which has been bred specifically for the needs of the French cuisine. That alone says a lot about the quality of the meat. We take great pride in our cattle, which is the backbone of our operations. We also grow silage, fall crops, oats and broad bean. We are self-contained in terms of feed, and we also produce our own energy for heating. In the future, we aim to produce 100 percent of the energy we use.
Our forestry policy is let the forest grow continuously without clearcutting. Protecting the Baltic Sea is a matter of pride to Bosgård, which is situated on the coastline: we recycle nutrients efficiently and do everything in our power to prevent eutrophication.
Bosgård farm is open to the public, and it features a cafeteria and nature walks. We arrange many different events, and guests are warmly welcome to come and see how our farm operates. We sell all our meat without middle men, mostly to private customers.
We join Foodhub out of interest in a new, innovative sales channel. We see it as a wonderful opportunity, and we are happy to take part in developing it further. As an old African saying goes: “If you want to travel quickly, travel alone. If you want to go far, go together”.