- 1lb Sweet Italian Sausage
Make your family a breakfast they will never forget with a pastured pork portion of both delicious sausage and thick-cut bacon as well as pasture-raised chicken. All sausage flavors are free of preservatives, or fillers. This pastured, heritage bred pork bacon is the perfect breakfast treat to take your family meal to the next level.
Mark Faille didn’t mean to become a farmer. He was just a mechanical engineer living in Virginia when, in the 1990s, long before the local and organic food movement gained steam, he started worrying about the chemicals and pollutants present on the food he was buying at the grocery store. He didn’t want his family ingesting harmful chemicals, so in his spare time, he started raising some produce and livestock of his own. He started handing some of that pork and other meat out to friends and neighbors, and it tasted so good they kept coming back and asking for more.
“At some point,” Mark laughs, “I had to tell them, ‘hey, this is costing me a lot of money. Eventually I’m going to have to start charging you.’”
So that’s what he did -- he quit his job, sold his house, bought a farm, and moved his family to live on it full-time. He started by raising chickens, then added heritage breeds of pigs and cattle. Early on, discerning restaurants in Princeton caught on to what Mark was doing with small-batch, pasture-raised meats on his farm, and approached him to buy for their dinner menus.
“That was really helpful early on,” Mark explains, “because those chefs could tell me what was good and what was not quite as good. Their advice and their feedback helped to get us where we are today.”
Where they are today is pretty awesome: Mark and his family own several parcels of land across New Jersey and Virginia; and it’s on their Virginia farm that they and farm manager Travis Kitzmiller are raising heritage pigs on non-GMO feed. The pigs -- including Mangalitsa and Berkshire breeds, along with several other less common heritage varieties -- live entirely outside except for the retrofitted barns they can move into if they want, when the weather gets stormy.
The meat is firm, moist, and full of porky flavor. You’ll love it.
Bill and Paula Koch of Thistle Down Farm in Shelbyville, Kentucky, have been in pursuit of perfect pork for more than 25 years. Thistle Down Farm is a family affair born from a three-prong passion: Bill’s worldwide search for the best tasting pork and the ideal methods for raising pigs, paired with Paula’s lifelong love of agriculture and her father’s decades-long meat curing experience.
Their small passel of Ossabaw and Mangalitsa hogs enjoy year-round pastures where they graze on bluegrass, orchard, fescue, clover and alfalfa. In addition to open pasture, the hogs are supplied non-GMO pelleted feed (made up of less than 10% corn), plus a daily slop made from orchard grass, oatmeal and wheat. With room to forage and socialize, the pigs develop fats and flavors only conceivable in a stress-free environment.
The idea for Autumn’s Harvest Farm was born in 2001 when Tim and Sarah Haws went on their first date.
“It was on our first or second date, and Sarah was telling me how she always wanted to hatch chickens,” Tim explains. “She told me how she used to take eggs out of her family’s refrigerator and put them in a drawer.”