Pastured Pork

We raise 6-8 piglets in the barnyard in the spring as soon as the cows are out. Here they are able to root around in the cow bedding, helping to break it down as compost for the vegetables. Them they are introduced to a system of double strand electric fence, and learn to respect it.

By about July or so they go into the portable pig hut and are used to clean up after the early crops and forage on some high protein cover crops that were planted just for their use. They will still be fed scrap veggies, and any waste milk products (sour milk, skim milk, butter milk, etc). In the fall, they are fattened up by gleaning the fields for any remaining sweet corn, brassicas, or root crops. They will have their noses in the dirt, provide useful services (waste recycling, tillage, manure distribution, customer entertainment value) and economically produce pork that has an amazing flavor.

Our pork is processed at the Royal Butcher in Randolph, VT and packaged as cuts for sale at the Farmer's Markets and on the farm. We also offer pork in bulk, selling animals by the half or whole in November. The pigs are slaughtered and sent to the local butcher where they are cut according to the customers’ preference. To ensure availability, please contact us earlier in the season to reserve a pig for the fall as they are spoken for quickly.

Organic Beef

We are currently starting up a small herd of organic grass-fed beef animals. Grass-fed beef is naturally leaner and more environmentally sustainable than the feed-lot beef commonly found in stores. We will be expanding this enterprise as the years go on and hope to use management-intensive grazing practices to help maintain fertility throughout the farm fields while at the same time producing a superior product. We hope to have a small quantity of beef available for sale by the Fall of 2013.