About Us

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.

About the Owners

Heather and Brad met at Cornell. She studied engineering. He studied genetics. Then they went to New York City where Brad worked in molecular biology and Heather put her engineering degree to work by getting a job in the record industry. Somewhere in there Brad attended the French Culinary Institute with plans of putting his genetics degree to work by becoming a chef. And soon thereafter Heather and Brad became “an item”. These things happen. Then they moved to an apartment within walking distance of the Union Square Greenmarket, and they started a mutual love affair with farmer’s markets and local foods.

Next it was off to San Francisco, jobs in computer programming, a few dot-coms, eventually real estate, and great local, fresh foods all year round. And great local seafood. And only a days drive from Mexico (Mexican food is Brad’s not-so-secret passion)! Five years of local feasting followed, culminating with Heather’s infamous statement, “Hey Brad, I saw on Ebay that someone is selling a whole hog. Isn’t that funny?”

“Hmmmmm…. Whole hog, you say?” You can imagine where it goes from here. The plotline is ludicrous.

Anyway, after the hog experiment we ended up buying a farm, getting hitched and now we’re pig farmers/charcutiers. Which, hopefully, is a good thing for all of us. We’ll see.