At the Farmstand: Mar 22-28

The cuts that are “high on the hog” are the ones that we sell primarily fresh – fresh meaning not smoked, cured, ground, or otherwise processed. They are:

  • Boston shoulder: aka butt roast or shoulder roast
  • Loin: chops, loin roast, tenderloin
  • Ribs

Most everything else either gets made into bacon (the belly), smoked hams, or ground for sausage.
We try to balance how all the different cuts sell to keep a variety available at our farmstand, but the retail stores we work with, for a number of reasons, tend to sell more of these “high on the hog” cuts – especially the loins.
And so…the bad news we will be running short on pork chops at our farmstand for a while until I can catch up.  But the good news is the bacon and sausage forecast remains very favorable! 

pork cuts chart

Currently in Stock:
Pork – Archway Farm
 

  • Bacon
  • Ham (Halves, Quarters, Steaks, Ends)
  • Ground Pork
  • Maple Breakfast Sausage Bulk (low supply)
  • Sweet Italian Bulk & Links
  • Hot Italian Links
  • Smoked Kielbasa Links
  • Smoked Cheddar Bratwurst Links
  • Smoked Chorizo Links
  • Loin Roast
  • Butt Roast
  • Spareribs
  • Whole fresh bellies
  • Sweet Sopressata Dry Salami
  • Chorizo Seco Dry Salami
  • Finocchiona Dry Salami
  • Variety Meats (Jowls, Fresh Hocks, Trotters, Liver, Hearts, Leaf Lard, Fatback)

Beef – Sunnycroft Farm:

  • Ground

Lamb – Brookfield Farm

  • Ground

Gelato – Frisky Cow Gelato

  • Belgian Chocolate
  • Coffeehouse Chip
  • Strawberry
  • Sweet Maple Cream
  • Vanilla Stracciatella (chocolate chip)​

Eggs – Crooked Creek Hollow Farm

Other – 

  • Lard Soap: made with our own lard

Coming in soon:​​​

  • Maple Breakfast Sausage Bulk: Early April ETA
  • Tenderloin: April ETA
  • Pork Chops: April ETA
  • Hot Dogs: Late April ETA

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