Jeffries Family Farm
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.
Online Ordering is now available via the Quick Order Form.
Oven, Spit & Pit Roaster Pigs!
Enjoy Our Pork!Pork Page for details.
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A year before
- 2018-08-17 No articles on this date.
Missing Dog – Romula disappeared on in August. Unfortunately her collar came off so she has no ID with her. ~5years old, Female, ~45 lbs
White, grey/black & brown, Upright ears, Looks similar to a coyote. See photos.
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- Real Meat
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- New USDA Inspected Brochure
- Demo of Bacon, Salt Pork & Sausage at City Market South in Burlington
- Whole & Half Pigs Available
- USDA Labels at Sugar Mountain Farm On-Farm Butcher Shop
- USDA Inspected!
- Easter Hams in Stores Today!
- USDA Walk Through
- Malum Prohibitum – Silly Laws on NPR
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Tag Archives: Processing
Adams Farm Slaughter in Athol, Mass As I have mentioned before we’ve been taking our pigs every week to Adams Farm Slaughter in Athol, Mass and been very pleased with them. They are by far the best in all of … Continue reading
Cooler Cart I found a cart to save our back. For years we’ve been lugging heavy coolers of meat all around Vermont by hand. This cute little aluminum cart folds up to store nicely in the van.
Ducks in South Field Lane On the post Big’Un Tusks Jeremy asked: “What makes you decide to use certain dead pigs as food for the dogs? Is it simply the size? Or do certain pigs hold more sentimental value compared … Continue reading
NuRed and Piglets in Far South Field Cole Ward, with whom we apprenticed for 18 months to learn the art of meat cutting, is holding a pork butchering workshop Saturday, July 21st. The classes will be at the home of … Continue reading
Vermont’s Mobile Poultry Slaughter Unit at Auction The state of Vermont build a mobile poultry slaughter unit at a cost of $93,000 back in 2008. That unit is up for auction with a price of $7,600 and no reserve. The … Continue reading
Winnie on Spring Pasture UVM professor Londa Nwadike is offering a three day training course in Hazard Analysis and Critical Control Points (HACCP) for meat and poultry processors. See the announcement for details. This can also be accessed from the … Continue reading
Saddle Pig, Piglets and Rooster Over on the Left Over Queen’s Blog Jenn wrote about the wonderful opportunity to work with Cole Ward, the butcher we apprenticed with in preparation for building our on-farm butcher shop. In the article she … Continue reading
Purple Flowers Cole Ward, the butcher we apprenticed with, is going to be holding a workshop June 25th and June 26th. This will be the same as the workshop mentioned last month. Check out that article for time, cost, place, … Continue reading
Example Butcher Cut Sheet for Six PigsClick images to see a larger versions. That is what a typical cut sheet looks like – what we give to the butcher each week. That one is for a whole pig, a roaster … Continue reading