The Piggery

UPDATE:The Piggery would like to thank everybody for a great opening weekend! Thanks for braving the cold. We would also like to announce that we will be offering subscription-style CSA shares as a spoke of the Full Plate Farm Collective CSA for the summer 2009 season. As always, you can find us at the Saturday Ithaca Farmer’s Market in booth 75, down in the circle by Gimme! coffee. 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 them 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 organic grains, whey from local family run cheeseries, local hay and the local pumpkins that didn’t make it to be jack-o-lanterns. Then we make our charcuterie in an off-grid kitchen that is powered primarily by sun and wind and then sell those products locally.

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. All 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.