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MEAT and PASTA CSA shares now available!!
Learn more here
To purchase your CSA email ale directly (alerellini@gmail.com)
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SEPTEMBER
Sept 4th and 18th pranzi in fattoria
check out our event page for more details
purchase tickets here
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The Farm Stand
(2674 Jersey St, Panton VT 05491)
Hrs of operation
every day 8am to 7pm
pork, chicken, eggs, maple syrup,
Fairy Tale Farm cheese, Sweet Rowen Farmstead Milk, Sweet Rowen Farmstead cheese
& home made pasta: ravioli or tagliatelle (pasta by request only - email ale)
Agricola is a small diversified Italian farm in Vermont (Panton, VT). We specialize in raising and preparing gourmet meats and are particularly known for our pork. We also have icelandic sheep and heritage chickens 9for eggs and meat). This year we have started raising ducks and geese and are growing Italian variety of vegetables and herbs.
Our pork is different from US pork because of three major reasons: Diet, Pastures and Butchering Age
1) the diet: We provide them a variety of grains. In the US even organic pork is raised on 70% corn, a diet that drastically affects the flavor of the meat, making it more sweet. Our meat is more savory. In addition the high sugar content of the corn based diet affects the growth speed. Our diet promotes a more natural growth.
2) the pastures: often you hear farmer saying they raise pigs on pasture but this often translates into pigs that have a stationary or almost stationary paddock on dirt. We rotate our pigs every few days so that they have access to a new fresh patch of grass, legumes and plants to supplement their diet. We also plant squash, pumpkins and roots in the fields that the pigs harvest. This promotes the natural instincts of the pigs and reduces our costs and labor as farmers.
3) we butcher our pigs at 14 months for fresh meat and 20+ months (up to 50 months) for charcuterie pigs (suino pesante). This is drastically different from the US farmers that bring pigs to the butcher at 6-9 months. Younger meat is less tasty and retains more water, something you loose within the first days after slaughtering. Muscles require time and movement to gain flavor and our pigs get both. For this reason, cooking with our meat is a different experience.
Sustainability: We cap our pig production to what our 60 acres can handle and alternate pigs with sheep and poultry rotations to promote the health of our soil because our land provides 30%+ of nutrition to our pigs and 100% of nutrition for our sheep, chickens, ducks and geese and to be sustainable means being able to maintain and improve what our land can produce.
We hope you will be our partner in this adventure to return our animals and land to what it used to be!
Farm well. Eat well.
Our pork is different from US pork because of three major reasons: Diet, Pastures and Butchering Age
1) the diet: We provide them a variety of grains. In the US even organic pork is raised on 70% corn, a diet that drastically affects the flavor of the meat, making it more sweet. Our meat is more savory. In addition the high sugar content of the corn based diet affects the growth speed. Our diet promotes a more natural growth.
2) the pastures: often you hear farmer saying they raise pigs on pasture but this often translates into pigs that have a stationary or almost stationary paddock on dirt. We rotate our pigs every few days so that they have access to a new fresh patch of grass, legumes and plants to supplement their diet. We also plant squash, pumpkins and roots in the fields that the pigs harvest. This promotes the natural instincts of the pigs and reduces our costs and labor as farmers.
3) we butcher our pigs at 14 months for fresh meat and 20+ months (up to 50 months) for charcuterie pigs (suino pesante). This is drastically different from the US farmers that bring pigs to the butcher at 6-9 months. Younger meat is less tasty and retains more water, something you loose within the first days after slaughtering. Muscles require time and movement to gain flavor and our pigs get both. For this reason, cooking with our meat is a different experience.
Sustainability: We cap our pig production to what our 60 acres can handle and alternate pigs with sheep and poultry rotations to promote the health of our soil because our land provides 30%+ of nutrition to our pigs and 100% of nutrition for our sheep, chickens, ducks and geese and to be sustainable means being able to maintain and improve what our land can produce.
We hope you will be our partner in this adventure to return our animals and land to what it used to be!
Farm well. Eat well.
