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"We are always seeking hormone-free, well exercised, good-tasting meat. (We like some of our local suppliers, too - gotta support one's community). As former small business owners, we respect and try to support small operations whenever possible. That you ship is SO great. We are thankful we found you! Food gifts are my favorite (to give and receive). Who wouldn't love a coupla chops or two? And honestly, I love your 'loyalty gifts'" — Cara
Really, you might consider an online, publicly visible rating system. Why, you may ask? Because my last order included bone-in pork loin. I followed the direction card you included in my order. The vagaries of charcoal grilling being what they are, the loin I cooked on my Weber Kettle was done slightly early but it was perfect! Five Stars!
Oh goodness, you have no idea how much we drooled over the shank offerings!! Couldn't be more excited to have these babies in the freezer and do the 'shank a month' thing!! We love a good shank!! I shop heritage meat because in addition to believing you are what you eat, you are also what you eat eats. I value pasture raised and finished and we have found the heritage breeds to have a superior flavor!
I love cooking because I love to eat! I love the connection to community, family, and love that really great food brings with it. Being a chef is also very rewarding to me because of the relationships you develop in this industry. The diverse range of characters you meet and spend time with every day, their stories, and the fact that as a chef, you somehow lead an entire team to the singular goal of delivering an experience to eager guests makes it all worthwhile.
What’s good about getting older? Some say nothing, but we think there are a few things about aging: As one ages, things tighten up, they get worked in, like an old catchers’ mitt or favorite armchair! For individuals, age brings wisdom — with more experience behind you, you can better predict the future! With age comes traditions and becoming set in the ways that please you — it’s as if you become more you as you age.
The Old Spot pig originated centuries ago in Gloucestershire in the South West of England that borders Wales, where heritage breed farmers bred a pig to conform to the standards of their traditional cuisine. The Vale and surrounding areas are renowned for Gloucestershire Pie, or squab pie; Double and Single Gloucester cheeses that are rich and buttery with a flaky texture and mellow, and nutty character; Stinking Bishop cheese; and other hearty and fortifying foods. The Old Spot is a fatty breed high on sweet buttery flavor!
On a hilly dirt road in eastern Vermont stands a farm that is one of the last holdouts for two very rare breeds of sheep, the Tunis and the Horned Dorset. Tamarack Farm is a presidium, a fort of sorts, for living animals that in this case have a 100-year history on this very property. Farmers Ben Machin and Grace Bowmer are a crucial resource for professional chefs who require a diverse flavor palate for their work — not all lamb should taste the same. The farm also represents a defense for our food security, a stake in the ground for diversity in our food system as awareness slowly grows regarding the importance of preventing the extinction of livestock breeds.
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