How to Cook Heritage Bacon (And Why It's Different)
Heritage bacon from Gloucestershire Old Spot pigs cooks differently than supermarket bacon. Here's how to get the most out of every strip.
Read MoreInside the Greenhouse: Starting Heirloom Seeds in Vermont
A look at our Vermont greenhouse in March, when thousands of heirloom seeds are becoming the plants that will fill gardens across the Northeast Kingdom.
Read MoreOur First Charcuterie: The Story Behind the Chorizo Salami
After years of raising Gloucestershire Old Spot pigs, we finally have a charcuterie product to call our own. Here's the story of our first salami.
Read MoreHeritage Pork vs Commercial Pork: What's the Difference?
Learn why heritage pork from breeds like Gloucestershire Old Spots tastes different from supermarket pork, and what makes pasture-raised pork worth seeking out.
Read MoreHow to Cook Heritage Pork Chops Perfectly Every Time
Simple techniques for cooking heritage pork chops that let the natural flavor shine. No fancy equipment needed—just a cast iron pan and good pork.
Read MoreWhat Is a Gloucestershire Old Spot Pig?
Learn about the Gloucestershire Old Spot, one of the oldest and rarest heritage pig breeds. History, characteristics, and why this "orchard pig" produces exc…
Read MoreWhy We Raise Champagne D'Argent Rabbits
The history and characteristics of Champagne D'Argent rabbits, one of the oldest meat rabbit breeds, and why they're perfect for small-scale sustainable farm…
Read MoreWhat Does 'Pasture-Raised' Actually Mean?
Cutting through the marketing jargon. What pasture-raised pork actually means, how it differs from factory farming, and why it matters for the meat on your p…
Read MoreWhy Knowing Your Farmer Matters
The case for buying direct from local farms. Why the relationship between farmer and customer creates better food and stronger communities.
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