Spicy and delicious, Hot Italian Sausage is great alone or thrown into your favorite pasta recipe. Ingredient List
Enjoy delicious meat and seafood raised under the highest standards using no unnecessary antibiotics.
We believe animals should develop at their own pace — 100% free of artificial growth hormones — the way nature intended.
We personally know each producer we work with and ensure you get meals full of mouth-watering flavor.
Animal welfare is of utmost importance to us, and we only work with farms and producers that provide humane and clean living environments for their livestock. Better living conditions (more space to roam, access to clean water and shelter, etc.) mean animals are naturally healthier — so antibiotics simply aren't necessary. In the rare cases where an animal gets sick or requires medical attention, antibiotics are only used therapeutically — never to promote growth or to "proactively" prevent diseases.
We believe animals should develop at their own pace — 100% free of artificial growth hormones. In other markets, animals are not typically provided enough space to build up their muscle, so hormones are given to promote growth. In contrast, our farms take the extra time, care, and effort to allow their animals to grow the way nature intended, gaining weight naturally. This translates to not only the safety and health of the animals, but also the premium quality of our products.
We have strong relationships with each producer we work with and have done our homework to ensure they meet our high standards. We only supply meat and seafood that we'd put on our own tables — a product that's delicious and raised ethically, cleanly, and sustainably — always taste-tested by experts and better than anything you can find in your grocery store.
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.