A small-acreage farm building soil, raising heritage breeds, and feeding our community with honest food — from a restored country church.
A young family starting a tradition — not continuing one. Every decision is intentional, from how the pigs graze to how the food reaches your table.
Read Our Story"The land will be richer in ten years than it is today."
Heritage breed pigs on pasture. Eggs from hens that see the sky. Vegetables from the kitchen garden. Everything grown the way it should be.
Chops, roasts, ribs, bacon, ham, and house-made sausages from heritage breeds raised on rotating pastures. Every cut, every part.
Pancetta, coppa, and country pâté — cured in-house with time and care. A craft you won't find at the supermarket.
Pasture-raised eggs from heritage hens. Seasonal vegetables, herbs, garlic, and squash from our kitchen garden.
Rendered lard, bone broth, pickled vegetables, hot sauce, and seasoning rubs. The building blocks of real cooking.
Frozen meat pies, sausage rolls, and smoked pulled pork. Meals that start and end on this farm.
Honey, preserves, soaps, and bread from neighboring small producers. Good people making good things.
Rotational pasture. Sun, soil, and room to root. The difference shows up on the plate.
The heart of the farm is a restored country church — weathered pews, original woodwork, natural light through tall windows. Part farm store, part community hub.
A chalkboard menu rotates with what's fresh. The counter serves sausage rolls, smoked sandwiches, and bone broth to go. It's a space that feels like it was always meant to bring people together around good food.
Explore the Store"A space that feels like it was always meant to gather people around good food."
Open pasture walks. Kids' farm mornings. Sausage-making workshops in the church. A CSA pork share with recipe cards. This farm is built for community.
Walk the pastures. See the animals. Ask questions. Know exactly where your food comes from.
Collecting eggs, planting seeds — simple seasonal programs for the next generation of food-conscious families.
Sausage making, fermentation, nose-to-tail butchery. Hands-on classes held in the church.
Monthly subscription boxes with rotating cuts, recipe cards included. Good pork, delivered on a schedule.
Friday through Sunday — stop by the old church, fill a bag, stay a while.
Wild