Farmstand

We have a selection of fresh (not frozen) pork roasts in our refrigerator today and tomorrow if you are in need of a last minute holiday roast. Loin roasts, rib roasts, tenderloin, porchetta, smoked ham. We made our traditional Tourtiere or pork pies and also have those available in the freezer. Currently in Stock:Pork –

We will be in the kitchen cutting pork most of next week. If you have a special request for the holidays reach out and let us know. Smoked hams, loin roast, rib roast, pork pie, porchetta are just some of the options. Currently in Stock:Pork – Archway Farm Other Frozen Refrigerated Other Coming Soon:

Curried chicken pot pies are now available in our freezer. Our latest meat pie using our own pasture raised chicken, Picadilly Farm veggies, and crust from the Saxy Chef. We have smoked ham halves and quarters available now in our farm store as well as at the Mondanock Food Co-op. The selection right now is

We filled our freezer with hams and bacon this week, hopefully enough to get us through the December holidays. By popular demand, we also added smoked hocks to our store. Cured and smoked here on farm. Currently in Stock:Pork – Archway Farm Other Frozen Refrigerated Other Coming Soon:

We are having our turkey pick-up this weekend for everyone that pre-ordered. I have to be honest, I’m really looking forward to getting rid of all the turkeys, they have made our freezer space quite crowded the last couple weeks. We restocked baking lard and our house made bratwurst links this week. We are scheduled

The bad news is we sold out of turkey pie, but the good news is we’ve moved on to steak & ale pie. A pub classic made with pie crusts from the Saxy Chef. We finished turkeys for the year this past week, and now have ground turkey available in our store. If you pre-ordered

We are excited to have fresh Beni’s bread again (baked in a brand new oven). Saturday and Wednesday fresh, plus frozen every day. We restocked a lot of pork products this week; bacon, chops, roasts, and sausage (cheddar bratwurst, sheftalia, breakfast). We are finishing up a busy week tomorrow (Friday) by restocking ground pork and

We are excited to be expanding our meat pie repertoire! The crusts have been our limiting factor in the past (I can make a pie crust, but am not the best at making 20). To solve this problem we have the Saxy Chef helping us out. We made turkey pies last week, which are now

We made a big push this week and got trusses up for our new equipment shed, we’re looking in better shape now to have a roof before winter comes. Next week we’re busy cutting lamb and shipping pigs at the beginning and cutting pork at the end. So hopefully by the end of next week

We processed our first set of turkeys last week and now have our small turkeys in the freezer. A few more weeks and we’ll have the medium and large ones done as well. Next week we are making a big push on our new equipment shed, with any luck we will have a roof in

Our October Meat Shares are going out this weekend. Shareholders get a monthly selection of high quality local meats; our pork and chicken, plus beef and lamb from other farms. Plus you save 5-10% of retail farm store prices. You get a choice of size and which proteins to include, the actual selections will vary

We are picking up bacon tomorrow afternoon and cutting fresh pork for the store early next week. We’ve been running low on chops and roasts, but should be looking better soon. In the meantime we’ve taken the opportunity of having more freezer space available to stock more cuts of beef, including a wide variety of