Our primary farm product is naturally grown pastured pork which we raise sustainably free-ranging out on our mountain pastures. This is not some marketing buzz. The pigs are out there rotationally grazing the grasses, clovers, alfalfa and other tasty forage along with our chickens and other animals. In addition to pasture in the warm seasons and hay in the winter we feed whey, milk, cream and such from a local dairy as well as vegetables we grow like pumpkins and such. See our blog for lots of articles with pictures about how we raise our pigs. It’s a virtual farm tour all year round.
|Weaner Piglets||Whole & Half Pigs||Tusks|
|Breeder Pigs||Farmer’s Basket||T-shirts|
|Pick of the Pig||Knuckle Dice|
|Ode to Oddments||Calendars|
|Retail Pork Cuts|
We primarily source pigs from our own genetic lines which we have been selectively breeding since 2003. These include Yorkshire, Berkshire, Large Black, Tamworth and a few others in addition to our primary cross lines such as Mainline and Blackieline. See the Pig Page for more details about our lines and the Breeders Page as well. Some people like to pick a particular genetic line or sex and that option is available, as needed we buy pigs from other farms to meet demand. You can select one of the Sugar Mountain Farm (SMF) lines in the Genetics options on the whole pig order form at a small additional cost. Picking genetics may delay orders as that means a smaller pool of pigs to pick from each week. Otherwise pig is farmer’s pick at no surcharge.
Hi! I saw on in the comments on foodrenegade.com that you’re planning to make pork rinds. Is there any way to get on a mailing list to hear when that product is available? It sounds great, and I love what you all are doing with the farm! I’m in Boston, so not close but not too far.
We are, Sara. Puffed pork rinds are several years in the future though so keep watching this space. Ironically, I just happened to mention them in this post a few minutes ago.
I am on a diet so I’m counting fat grams.. I got your uncured hot dogs for the first time at Hunger Mountin Co-op. How many grams of fat in each hot dog? I am looking forward to enjoying them, but I have to know how many I can have at a time. I love your website and look forward to reading more about your wonderful farm.
I don’t know how many grams. The hot dog meat is a mix over the pig, I think they term that run of the pig, rather than a controlled amount. If you look on our Literature page you can find the brochure which has a standard pork nutritional fact sheet from the USDA but I don’t know how that compares to the hot dogs.
Thanks for your quick response. The hot dogs are delicious! By the way, I also got your italian sausage which I look forward to. Two hot dogs are about 3 3/4 oz. One serving of pork is 10 grams of fat. I knew that your meat would be half the fat of commercial meat. And it is great there are not nitrates or nitrites. By the way, I just love your website. So happy we have folks like you to buy good food from!
Glad you enjoy them, Diane. We keep the ingredients simple and design our recipes to be something we want to eat and to feed our children. Wholesome food that’s good for us.
I was wondering if you have began carrying pork rinds? If so, do you ship them? Thank you!
We’re not making the fried pork rinds yet. Maybe towards the end of 2014 if all goes smoothly. We’re finishing off the initial cutting room in the butcher shop right now. Once we do start making the pork rinds then we will ship – lots of requests. In the mean time you can make your own from back fat which is available. That doesn’t ship as well though since it must go frozen which is more expensive as it needs faster shipping.
Hi There, wondering about allergen free hot dogs? We would love to purchase local pastured pork hot dogs (we have a 4 year old and 11 month old who both enjoy hot dogs…). Currently we have to buy beef hot dogs because they contain no corn/soy/dairy. Any chance you will have dairy free ones in your future?
I did make up a milk-free recipe for our hot dogs (the hot dog recipe is my own creation) for a large customer, a college, who serves it in their cafeteria. It was… okay. Not as good in my opinion. I have to make the hot dogs in very large batches. If I make up another batch of the milk-free ones I can save out a few packages for other people. It’s 300 lbs at a time which is about 2,100 hot dogs. This batch size is set by the equipment at the smokehouse.
Once we have our own on-farm smokehouse I’ll be able to do smaller batch sizes. We look forward to that as it will let us do more interesting variations. Right now we just finished a batch of hot dogs that are being delivered to stores tomorrow and we’re starting to save up meat for the next batch for June. This means there isn’t enough meat to do a non-milk batch since it would take such a large amount of meat out of our other already sold batches (each batch is sold out months before we make it).