Everything we do is about building the connection between people and their food.
Walk the pastures with us. See the pigs rooting through their paddocks. Visit the kitchen garden. Ask questions — about the animals, the land, the food. We'll answer all of them.
These aren't curated farm tours. They're honest looks at how we do things, and why. Families, skeptics, and the food-curious are all welcome.
Simple, seasonal programs for young ones. Collecting eggs in spring. Planting seeds in early summer. Pulling carrots in fall. Building the next generation of people who understand where food comes from.
No screens, no gimmicks. Just dirt, animals, and the satisfaction of holding something you helped grow.
Held in the church — because it turns out a space built for gathering works just as well for making sausage. Our workshops cover the skills that used to be common knowledge:
Sausage making — from grind to casing, using our own pork.
Fermentation — krauts, pickles, hot sauce, and the patience they require.
Nose-to-tail butchery — understanding the whole animal and wasting none of it.
A quarterly or monthly box of our best cuts — chosen by what's available, not what's expected. Each box comes with recipe cards so you know exactly what to do with that pork shoulder or those smoked hocks.
It's the easiest way to eat well consistently. Sign up, and the good pork comes to you.
It's how food worked for most of human history. You knew the person who raised it, how the animals lived, what the land looked like. We're not reinventing anything — we're just bringing it back.
Wild