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Heritage Hogs

Our pork is raised from farrow (birth) to finish. We combined two heritage breeds, the Tamworth sows with the Gloucester Old Spot boar. The girls can trace their ancestry back to Ireland where they are known as Irish grazers. The boar can trace his heritage back to the English Nobilty who used them to clean up the apple orchard after a harvest. Both breeds thrive on pasture and the outdoors. They spend their days basking in the sun, taking mud baths and using the trees as back scratchers. The girls have their piglets in A-frame huts, outside. By the second day there are piglets running everywhere, chasing each other and mom, learning that their snouts double as bull dozers, and the more they squeal the faster mom feeds them.

We have also started raising a heritage breed called Large Blacks.  They are very docile and known for being excellent mothers. So far we really like them. They are listed on the Slow Foods Arc of Taste.

The meat of both breeds is sweet and tender. You may notice some off coloring in the meat, that is due to the skin color variations on the animals. Our piggies have spots.

Lowline Angus Cattle

Our herd primarily consists of Angus cross cows that are bred to a Lowline Angus Bull. The Lowline Angus are considerably shorter than the Angus cows that are most common today. They are much like the Angus that were around 40 years ago before ranchers decided that bigger was better. We like the Lowline Angus because the calves are small and the cows seldom have birthing problems. We are what is called a birth to finish farm. In some cases we have four generations of cows on the farm. The bull calves are castrated at about 6 months old and are fed a diet of brewery hops which  consists of wheat, oats and barley. They are also on pasture. Because they are 1/2 or 3/4 Lowline they are smaller and finish in less time than a commercial steer, twelve to fourteen months as opposed to 18-20 months.

To find out more about Lowline Angus check out this site: www.usa-lowline.org

Navajo Churro Lamb

Want an amazing eating experience?

If you like lamb then you will love our lamb.

We are raising Navajo Churro, an endangered breed that is native to the United States and exists in only a few locations. The meat has a mild, delicate flavor because of the animals ability to store its fat around its organs and not in the muscle like commercial sheep.

Veal

We raise our veal without the guilt. Our dairy cow moms raise 1-3 calves as nature intended. The result is a tender cut with a slight beef taste and more texture and color. It has been described as European Veal.  We primarily raise it for Trattoria Aroma restaurant in Buffalo, but sometimes have cuts available for retail sales. The veal is delicious and humane. It's a shame that the veal industry still can't figure it out.

See our interview with Trattoria Aroma owner Dave Cosentino and how we work together to provide a great product.

View the Video about our Veal

Buckeye Chickens

The Buckeye are heritage chickens that take a lot longer to grow than industrial breeds. They have more flavor than the commercial fast growing birds.  They are not the big breasted giants from the store, but the meat is definatly more flavorful originating in Ohio, hence the name, they are the only breed of poultry founded by a woman!

Every few weeks we have either whole fresh or frozen birds available. They sell really fast as they are really good! If you are interested in chickens please let us know and we will save some for you. They range in size from 2-6 lbs. They sell for $3.00 lb.

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