Country Comfort Farma

12/08/2026

Another ram lamb has joined the flock at Country Comfort Farma! 🐑✨
His mother woke us at 3am, and we made it out just in time to witness him being born. There's nothing quite like watching new life arrive under the stars.
This is one of the realities of rural farming that people don't always think about: when you're out here, there's no vet on call at 3am. You learn to read the signs, stay calm, and know how to step in if complications arise, because sometimes you're all your animals have got. It's a responsibility we take seriously, and moments like this are why we keep learning.
Mum and baby are both doing beautifully. Welcome to the world, little one 🤍

11/08/2026

📦✈️ Another box on its way from Slovakia to Malta!

From our farm in Bíňa to your table — this parcel is packed with slow-cured smoked ham, artisan bacon, hard cheese, and our small-batch jams, all made the traditional way with no shortcuts, no seed oils, no nasties. Just real food, raised and made with care. 🐖🧀🍯

We pack every order in Woolcool boxes — 100% recyclable, biodegradable wool insulation that keeps your products perfectly chilled on their journey, no polystyrene, no plastic waste. Sustainable packaging for sustainably raised food. 🌱

Orders typically arrive in Malta within 5–6 days, straight from our farm to your door.

Can't wait for a delivery? You don't have to — find us locally in Malta at:

🛒 Elia Cafe, Ħamrun — stocking our hams, bacon, sausages, jams, chutneys & honey
🛒 Vincent's Eco Estates, Żebbiegħ — stocking our jams, chutneys & smoked paprika

Or shop the full range and order direct at 🌐 www.countrycomfortfarma.eu

Every order supports a small regenerative family farm doing things properly from pasture to your plate. Thank you for keeping traditions (and small businesses like ours) alive! 💚

10/08/2026

This week's jars: ripe peaches, halved and stoned, packed tight and covered in a light syrup just water, a touch of raw honey, and a few cloves for warmth. Water-bathed until sealed, then left to wait out the year in the pantry.
By winter the fruit has gone soft and syrupy, soaking up all that spice spooned over yoghurt, folded into a crumble, or eaten straight from the jar with a fork (no judgement here).
Simple, no refined sugar, and pure summer in a jar. 🫙

10/08/2026

Have you watched our latest video on our YouTube channel? Please subscribe to our channel to watch more educational videos.

Pickled Radish 🌶️🫙Straight from the garden to the jar crisp, tangy...

07/08/2026

Exclusive Peach and Mint Jam very small batch Coming soon Keep Following

06/08/2026

Last year we collected these heavy duty plastic pallets from a supermarket that was going to throw them away. A full year outdoors later, including a winter that hit -20°C, they haven't cracked, warped, or broken down at all. That's the kind of material worth rescuing.
This week they finally found their purpose. Up at 5am to beat the heat, we've been digging them into the floor of the shelter that will house our sheep this season.
Why bother burying pallets under a sheep floor? Raised, slatted flooring like this keeps the sleeping area up off the ground so urine and moisture drain straight through instead of turning the bedding into a mud pit. That means drier fleece, fewer foot problems like footrot, and a much easier clean out when it's time to change the bedding, we simply lift the soiled layer off the top instead of scraping compacted muck off bare earth.
It's a proper example of the 6Rs in action on the farm:
Refuse: we refused to let usable material go to landfill
Reduce: one less thing manufactured new, and less mud means less waste bedding overall
Reuse: the pallets are doing a job entirely different from their original purpose
Repurpose: from stacking pallet to sheep flooring
Recycle: when they do eventually wear out, the plastic itself is recyclable
Rot: the system keeps the actual rot, wet bedding and manure, where it belongs, composting down cleanly instead of fouling the floor
A supermarket's rubbish is now the foundation the sheep will be standing, sleeping, and lambing on for years to come.

05/08/2026

Welcome to Country Comfort Farma and thank you for joining our page Gregory Camenzuli, Noel Azzopardi, Rose Cromby, Jane Palmier Spiteri, Su Su, Josephine Farrugia, Doreen Mizzi, Marion Vella, George Azzopardi

05/08/2026

🍝 Crema di Zucchini — No Seed Oils, No Excuses
📖 Recipe (serves 4)
Ingredients:
600g zucchini, thinly sliced
3 garlic cloves, thinly sliced
60g butter (or half butter, half lard)
1 small onion or shallot, finely chopped
350g linguine
60g grated parmesan or pecorino
8 fresh basil leaves
Pinch of chilli flakes (optional)
A drizzle of good olive oil, to finish
Method:
Bring a large pot of salted water to boil for the pasta.
In a cast iron or enamel pan, melt the butter over medium heat. Add the onion and garlic, cook gently until soft, about 3 minutes.
Add the zucchini and chilli flakes. Cook, stirring occasionally, until very soft and lightly golden at the edges — about 15 minutes.
Cook the linguine until al dente, reserving a cup of pasta water before draining.
Blend the softened zucchini with a splash of pasta water until smooth and creamy.
Return the cream to the pan, toss through the drained pasta and parmesan, loosening with more pasta water if needed.
Stir through torn basil, finish with a drizzle of raw olive oil, and serve immediately.
There's a reason this dish tastes the way it does. It's not just fresh zucchini and basil straight from our field — it's what it's cooked in and what it's cooked with.
No seed oils touch our kitchen. Not sunflower, not canola, not "vegetable" oil hiding under a dozen different names. Just butter, our own rendered lard, and a real olive oil finished raw at the end — the way it's been done for generations, before industrial oils convinced us that ultra-processed was somehow healthier.
And the pots matter just as much as what goes in them. Enamel and cast iron — no non-stick coatings, no chemicals leaching into your food, no scraped-up Teflon flaking into your sauce after a few years of use. These pans last decades, not seasons. Ours will outlive us.
Real ingredients. Real cookware. Real food, the way our grandparents made it.
🌿

05/08/2026

🔧 4 years ago I left Malta with almost no skills. Today I changed the dashboard bulbs on my Land Rover myself.
Not a small job. Not a difficult one either. Just one more thing I used to pay someone else to do — now done with my own hands.
That's the heart of Country Comfort Farma. Every skill we build, every wire we trace, every part we fix instead of replace — it all comes back to the same six words we live by:
Reduce. Reuse. Refuse. Repair. Recycle. Rot.
Self-reliance isn't built in a day. It's built one small, unglamorous job at a time — a bulb, a fence post, a jar of jam, a lamb on the table. None of it is hard on its own. All of it adds up to a different way of living.
🐑🌿

01/08/2026

Qara Twila (Long Squash) and Turkey Mince Stew
A simpler, everyday-style Maltese qara twila stew with turkey mince, onion, and tomato

4
servings
Ingredients
1 kilogram of qara twila (Maltese marrow), peeled and cubed
500 grams of turkey mince
1 onion, chopped
2 garlic cloves, minced
3 ripe tomatoes, chopped (or bottled tomatoes)
1 tablespoon butter or lard
200 millilitres of water or stock
0.5 teaspoons salt
0.3 teaspoons black pepper
1 tablespoon fresh parsley, chopped (optional)
Steps
1
Sauté the base: Heat 1 tablespoon butter or lard in a heavy pot over medium heat. Add 1 onion, chopped, and cook until soft, about 5 minutes.
05:00 Stir in 2 minced garlic cloves for the last minute.
2
Brown the turkey: Add 500 grams of turkey mince and break it up with a spoon. Cook, stirring, until browned all over and no longer pink.
3
Add the tomato: add 3 ripe tomatoes, chopped (or bottled), and cook down for a few minutes until the tomatoes soften and release their juice.
4
Add the marrow: Add 1 kilogram of qara twila (long squash), peeled and cubed, stir to coat in the sauce, then pour in 200 millilitres of water or stock. Season with 0.5 teaspoons salt and 0.3 teaspoons black pepper.
5
Simmer: Bring to a gentle simmer, cover, and cook until the marrow is soft but still holding its shape, stirring occasionally.
6
Finish and serve: Taste and adjust seasoning. If the stew looks too loose, simmer uncovered for a few minutes to thicken. Scatter over 1 tablespoon of fresh parsley, chopped, and serve hot with crusty bread.
Notes
Turkey mince is lean, so don't rush the browning or it'll steam instead of catching colour. Since it's raw going in (unlike corned beef, which is precooked), give the stew a bit longer at the end uncovered if it looks too wet, to let the sauce cling to the mince and marrow.