“I could not stand being in Copenhagen and cook steaks from Argentina, when Danish stud calves were simultaneously thrown on the manure elsewhere in Denmark. I was far from the only chef who demanded good Danish, organic meat, but it was not available because all the focus In denmark was on milk production - and at the same time the industry was brought up to demand fat-marbled meat from stagnant cows in the other end of the world ”

Mikkel Hesselager, founder of Spis min gris.

Meat from responsible farmers

Spis min gris is the only major supplier of farm meat, organic, Danish meat. We work with the most talented organic and biodynamic Danish farmers and farmers who, like us, want to be sure that the animals have a dignified and meaningful life until they are slaughtered.

Nature needs animals - both cows and pigs

The animals that Spis min gris' meat comes from have not only been stored and fattened, but have lived a meaningful life and contributed to nature conservation and to biodiversity, which helps to keep our ecosystems connected.

All Spis min gris' animals are farm slaughtered and handled according to the best craftsmanship regulations, from the actual slaughter on the farm, to bleeding, cooling and maturation.

When you get meat from Spis min gris, you can be sure that you get organic, Danish meat in the best quality, that we have done our utmost to ensure animal welfare and slaughter crafts, and that the animals contribute positively to nature conservation and ultimately the climate.

What is "gårdslagtning" or "on-farm slaughter"?

It is a practice where animals such as cattle and pigs are slaughtered on the farm where they have been raised, following an inspection by a government veterinarian. This process is carried out by an authorized butcher, and the entire procedure occurs on the farm, eliminating the need to transport the animals to a slaughterhouse.

The purpose of on-farm slaughter is to create a safer and less stressful environment for the animals and to prevent the meat from being exposed to stress hormones that can arise during animal transportation.

For more information about the definition of on-farm slaughter and the regulations governing this practice in Denmark, you can read more on the website of the Danish Veterinary and Food Administration (Fødevarestyrelsen).

Spis min gris is created by and run by chefs

The cornerstone of "Spis min gris" was laid in 2012 when Mikkel Hesselager, then a 22-year-old culinary apprentice, in frustration over the unavailability of Danish and organic beef, bought his first cow for DKK 17,000, saved from his culinary apprentice salary.

Mikkel immediately sold the meat, and customers quickly returned wanting more Danish meat. They had also discovered that Danish beef was hard to come by. However, since cows cannot be purchased individually, Mikkel had to acquire an entire organic herd, resulting in many hundreds of kilos of Danish beef. And thus, "Spis min gris – i morgen skal du slagtes" (Eat my pig - you will be slaughtered tomorrow) was born.

Organic farming, biodiversity, and minimizing food waste

Mikkel set out to find high-quality Danish organic meat and to emphasize animal welfare, raise awareness of the interconnectedness of ecosystems and biodiversity, combat food waste, and ensure proper slaughtering conditions.

"Spis min gris" started as a butcher shop in Østerbro in 2014, selling to quality-conscious consumers and approximately 20 restaurants. The company expanded rapidly, introducing wholesale trade in 2016, serving professional large kitchens with a focus on canteens and leading restaurants. Since 2017, the company has exclusively concentrated on the wholesale market. In February 2018, "Spis min gris" received additional capital from external investors, further strengthening the company.

“In recent years, more people have started to demand organic, Danish beef from animals that have lived a meaningful life. This movement is driven, among other things, by talented individuals such as the people behind Jagger, who in 2020 switched to using beef from 'Spis min gris's' organic cows in all their burgers. That decision was crucial for us because since then, we have expanded our network to cover a large number of organic cattle farms to ensure an adequate supply of meat of the right quality,"

Mikkel Hesselager, founder of Spis min gris

Read more about The Farms from which we get our meat.

Spis min gris today

Spis min gris is much more than a single man with a mission today.

Mikkel Hesselager continues to be a part of Spis min gris, but he's accompanied by a strong team. Mikkel has received help from Simon Prause, who is a partner and responsible for sales.

Simon is a well-known name in the restaurant and food industry, having worked with sustainably caught fish and raising awareness in that regard. For instance, Simon was involved in starting Fiskerikajen, which he was a part of from 2008 until the summer of 2021. Today, Simon is a co-owner of Spis min gris. Spis min gris also has a professional board where Søren Brinkmann serves as the chairman.

If you would like to learn more or purchase our meat, please see our contact information.