What would a pig taste like that feasted on fresh goats milk, the sweet natural sugars of apples, and the nutrient dense foods found just beneath the grass?
The taste of our pork is exceptional, but more importantly, the fats within the meat are of the highest value for health and cooking. More and more, people are discovering that not all fats are created equal, and in the animal world the pig is the master of converting nutrient dense foods into fat. The superior proteins of whole goats milk combined with organic pastures and apples create an exquisite and healthful meat. Our pigs root and graze rotationally and live a very happy life. We move them through both open fields and hedges around native apple trees. They provide natural tillage of thick sod to help us convert land into new garlic beds. We have found them to be some of the smartest, cleanest, and most wonderful animals to be around.
In many conventional goat dairies, male offspring ("bucklings") are considered a nuisance and are euthanized at birth. Every life has a purpose on our farm, and we raise our bucklings first within the herd and then later on rotated pastures. These young goats thrive and grow quickly through the grazing season.
We sell two types of meat goats from the farm. Young dam-raised buckling ("Cabrito") is famous in Monterrey, Mexico where they are slow roasted to crispy perfection over mesquite coals. Our older bucklings ("chevon") can be purchased in the whole or half share under Vermont's on-farm slaughter law. This means the animals never experience the stress of transport, and you can enjoy healthy and ethically-raised meat direct from a family farm.