Pasture-raised Pigs!


Our pigs are raised outdoors on large fields of pasture and woodlands. The pigs have many acres to root and munch on grass, clovers, flowering wild plants and herbs as well as to dig up cool, deep mud holes. We constantly monitor the impact the pigs have on the land and adjust their access and rotations according to the needs of the land and the pigs. Often the pigs are rotated through several paddocks to self-harvest crops such as oats and peas, rape, sudan grass and barley. The pigs are also allowed continuous access to a balanced blend of vegetarian grain and supplemented daily with fresh vegetables from the farm as well as apples and acorns from nearby farms, as available.

Finishing - the key to tasty tasty meat!

Our pork is great because we understand how to finish our pigs. "Finishing" refers to the final two+ months of care and feed provided to any animal. This period of time determines in large part how the animal will taste. It's vital to provide sufficient food sources for sufficient fattening and marbling of the muscle, which contributes to tenderness and juiciness. The type of feed also affects the flavor of the meat.

With this in mind, all of our pigs are finished on a custom grain ration from Green Mountain Feeds - a certified organic feed company located in Vermont. This final organic feed ration contains NO SOY and little corn. Organic barley, field peas, and wheat comprise most of the ration. This feed helps flavor the meat, firms up and clarifies the fat (so if you are into charcuterie the fat will be firm, not mushy), and improves the overall quality of our pork. We know of no other farm using such a ration!

In addition, for our Fall-finished pigs we either move the pigs to a local orchard or we try and bring apples to the pigs! Either way for their last several weeks our pigs enjoy a virtually unlimited supply of local apples which they love and it makes them oh-so-happy. Plus, you know what they are what you eat. Eating sweet apples = sweet sweet and tasty meat!

Most of our pigs are "harvested" from late summer thru December with cuts available soon after. We offer whole hogs for sale as well as many different "sampler packs" which include assorted high-value cuts including chops, country-style ribs, sausage and hams. Bacon and other smoked products are sold separately as well as included in our "Smokin' Sampler."

Rare Breeds


We are now growing a handful of the rare and supremely sought-after Mangalitsa or "Wooly Pigs" thus named for their curly, long hair. If you are interested in learning more e-mail us for additional information.  Many of our beautiful Mangy's are sold to white table cloth restaurants including Bondir, Beacon Hill Bistro, and EVOO.  These pigs are consider "lard" pigs for the large amounts of fat as related to muscle retained in their tissues.  Fat equals flavor which is why Mangalitsa pigs are so tasty.

The following information was copied from the Wooly Pig website...

The Mangalitsa* (MON-go-leet-sa) was created in 1833 by the Hungarian Royal Archduke Jozsef. Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type breed. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat. Raised properly the Mangalitsa's genes allow it to produce some of the world's best meat and fat.

Below is a slideshow taken by our good friend Jared while he broke down his Mangalitsa.

Heritage Breeds

We grow ONLY heritage breed pigs. We want the hardiness of the older breeds as well as the old-time taste and bit of fattiness that contributes to great tasting pork. No farmers-hybrids or pure white pigs here. Only the best breeds combined with healthy life outdoors make the best pork.


Old Spot

Large Black