Handcrafted Charcuterie from Heirloom, Pastured Pork

UPDATE: Our WINTER 2010-2011 charcuterie CSA will be available as a spoke of the Full Plate Farm Collective CSA and at Jimmy’s No. 43 in Manhattan. If you have any questions, you can always find Heather at 607-342-2245 or email her at sandfordheather@yahoo.com.

Here at The Piggery, we’re a different kind of farm. We raise heritage breeds of pigs on pasture and then turn our pastured pork into world class charcuterie right here on the farm.

In the creation of our pork products, our three guiding principles are sustainability, convenience and deliciousness.

Let’s start with sustainability. We’re doing everything we can to create pork that is good for the people, good for the land and good for the pigs, with a focus on minimizing our carbon footprint. We raise heirloom breeds of pigs on pasture, supplemented with locally raised GMO-free small grains (barley, wheat, triticale, peas), local hay and the local pumpkins that didn’t make it to be jack-o-lanterns.

Which brings us to convenience. We know that you’re busy. We know you work hard. And we think that you deserve the best quality food out there. And we also know that if a dish takes two hours to prepare, it’s probably not going to happen. Most of our products are designed to be eaten within fifteen minutes of unwrapping them. Charcuterie is the original convenience food! Let us do the hard work for you.

But ultimately it comes down to deliciousness. Without deliciousness, what is the point? Our products are the best because we have control over every step of the process. We raise the best breeds of pig in the best way. Then we search out the very best recipes from around the world to turn our starting materials into something sublime using the skills that Brad learned at the French Culinary Institute.

Read on to learn more about how we are creating world beating sausages, pates, ham, confit and more right here in Trumansburg, NY.