AGRICOLA MEATS
All of our animals here at Agricola Farm are raised on beautiful Vermont pasture.
Animals raised on pasture produce more delicious and nutritious meat for us and for our customers.
Learn more about our grazing practices and get to know our herds and flocks here.
Animals raised on pasture produce more delicious and nutritious meat for us and for our customers.
Learn more about our grazing practices and get to know our herds and flocks here.
CURRENT PRODUCTS (check availability)
(scroll down to learn more about each cut):
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PASTURED PORK
Boston Butt Steaks & Roasts: $12 / lb Boneless Chops: $9.85 / lb Bone-in Chops: $9.75 / lb Tenderloin: $15 / lb Sausage: $10.50 / lb Ground: $8.25 / lb Ribs: $8 / lb Hams: $11 / lb Loin Roasts: $9 / lb Shank: $8.75 / lb Spiedini: $14.50 / lb |
PASTURED LAMB
Ground: $12 / lb Leg: $15.50 / lb Shank: $12.50 / lb Shoulder: $14 / lb Neck: $11 / lb Rack: $21 / lb Ribs: $7.50 / lb Chops: $18.25 / lb Breast: $7.25 / lb |
WHOLE HERITAGE CHICKEN - $4.85 / LB
PASTURED DUCK - $8 / LB
PASTURED DUCK - $8 / LB
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HALF & WHOLE PIGS We now have half or whole pigs available for sale. Whole pigs vary between 160 and 220 lbs and cost $5/lb hanging weight. We can butcher the pork for you based on your family's needs. For folks who love to be in touch with their food, we can process the carcass together (after covid-19). Typical breakdown of a half pig includes 3 ham roasts (4-6 lbs each), 1 tenderloin (1 lb), 6 bone-in chops (2-3 lbs each), 1 loin roast (3 lbs), fresh belly that can be easily turned into bacon if you have a grill (1 lb each), 1 St. Louis ribs (2.5-4 lbs), 1 Boston Butt roast (5-7 lbs), 2 Guanciale (Italian Bacon - 1 lb each, 4 trotters (for broth), 4 smoked hocks (for soup), 1 ham shank (2lbs), 12 sausages (1 lb each). Optional: ears, heart, organs. We also include a booklet with recipes for each cut! |
Get in touch to reserve a half or whole pig - we have limited quantities available! Email us here.
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STUFFED PORK SHOULDER
Pork shoulder stuffed with fresh apples, dried fruits, nuts and kale. You will need just a glass of white wine to let this brown in your pan and then straight into the oven. In Italy it is served without a side dish and the sauce is the juice coming from the roast. $22 / lb |
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STUFFED PORK LOIN
Pork Loin stuffed with cheese and kale. You will need to cook this gently. The skin around the loin will prevent the meat from drying while the core, filled with cheese and kale, melts inside. Use foil to wrap the roast and prevent the cheese from escaping. For a dramatic presentation, slice and place with a creamy sauce derived from its juices. $19 / lb |
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LAMB SHOULDER (available Jan - Apr)
Lamb shoulder stuffed with vegetables and pork sausage (Tuscan lamb leg). This traditional Easter dish comes straight from the Tuscan farms. It combines some simple flavorful ingredients to the succulent lamb shoulder. Using the food processor to mix sauteed vegetables and herbs, you can create the perfect sauce for this dish.
$30 / lb
Lamb shoulder stuffed with vegetables and pork sausage (Tuscan lamb leg). This traditional Easter dish comes straight from the Tuscan farms. It combines some simple flavorful ingredients to the succulent lamb shoulder. Using the food processor to mix sauteed vegetables and herbs, you can create the perfect sauce for this dish.
$30 / lb
Click here for step by step porchetta instructions
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PORCHETTA
Porchetta is a traditional Italian recipe that involves THE WHOLE pig. In Lazio (a region around Rome), they use adult pigs: they de-bone the entire pig, stuff it with the liver, heart and kidneys, put wild fennel, pepper, salt and rosemary, roll it, tie it and cook it on the roasting pit. This recipe goes back to the Medieval ages and has gone through a number of modifications. The Agricola porchetta is an entire pig, de-boned, rubbed with organic herbs, rolled and tied. We cut a piece based on how many pounds you want to order. We bring it to you fresh (or frozen) so that you can cook it in your oven. This means that the belly (the part used for bacon) is wrapped around the loin and the tenderloin and you get parts of the shoulder and leg (depending on how big of a piece you order). Instead of fennel, we use myrtle leaves, gray salt, pepper, garlic and rosemary. We are very careful about the selection of our spices - we do not cut corners because, when the ingredients are so few, they have to be the very best to have a good final product. $16 / lb (6 lbs min) |
FRESH HAM
Enjoy this beautiful cut of the best ham this side of the Atlantic. We are obsessed with the ham (the back leg) of our pigs and a tremendous amount of time and resources go into their feeding and exercising, all to benefit the production of a high quality ham. We are happy with our results and our customers have told us we are doing things right and our ham was the best they have ever had. The ham is sold fresh, not cured and not smoked. We do offer a recipe on how to prepare your own curing and smoking.
$11 / lb (3 lbs to 12 lbs)
Enjoy this beautiful cut of the best ham this side of the Atlantic. We are obsessed with the ham (the back leg) of our pigs and a tremendous amount of time and resources go into their feeding and exercising, all to benefit the production of a high quality ham. We are happy with our results and our customers have told us we are doing things right and our ham was the best they have ever had. The ham is sold fresh, not cured and not smoked. We do offer a recipe on how to prepare your own curing and smoking.
$11 / lb (3 lbs to 12 lbs)
RIB ROAST & FRENCH RIBBED ROAST
This is the loin with the baby back ribs attached (see picture). The Frenched version has more of the baby back ribs where the bone is left exposed. You can order an entire rack and you can request the center of the roast to be stuffed with a boneless Boston Butt if you really want to have the ultimate roast (ask for a stuffed Crown Roast). Crown Roasts need to be ordered ahead of time prior to our butchering dates. The rib roasts vary in size from 3 to 8 lbs. Fancy Recipe: Pork Rib Roast with Cranberry Apricot Stuffing
Quick Recipe: Herbed Pork Rib Roast
$10.50 / lb - rib roast
$11.50 / lb - Frenched rib roast
This is the loin with the baby back ribs attached (see picture). The Frenched version has more of the baby back ribs where the bone is left exposed. You can order an entire rack and you can request the center of the roast to be stuffed with a boneless Boston Butt if you really want to have the ultimate roast (ask for a stuffed Crown Roast). Crown Roasts need to be ordered ahead of time prior to our butchering dates. The rib roasts vary in size from 3 to 8 lbs. Fancy Recipe: Pork Rib Roast with Cranberry Apricot Stuffing
Quick Recipe: Herbed Pork Rib Roast
$10.50 / lb - rib roast
$11.50 / lb - Frenched rib roast
BOSTON BUTT ROAST / CAPOCOLLO (available now)
This is the part Italians love the most. We make amazing things from this part, including a quick version of the porchetta and of course, the famous coppa (when cured and aged). This roast is good slow roasted. In the US this is the part used for pulled pork. We butcher the pigs using Italian traditions, which means that we separate the different muscles since each muscle has different characteristics and cooking needs. This means that our Boston Butts are boneless. You can pre-order a bone-in Boston Butt prior to our butchering dates. This cut is very versatile and can be dry roasted in the oven or brined. There is a thin net of fat that is inside the muscle and that allows the meat to remain soft even after dry roasting (something you will not have for a muscle such as the ham.
Easy Recipe: Milk Pork Roast - quick, delicious and mouth watering
Traditional Recipe: Pulled Pork Roast
$14 / lb
This is the part Italians love the most. We make amazing things from this part, including a quick version of the porchetta and of course, the famous coppa (when cured and aged). This roast is good slow roasted. In the US this is the part used for pulled pork. We butcher the pigs using Italian traditions, which means that we separate the different muscles since each muscle has different characteristics and cooking needs. This means that our Boston Butts are boneless. You can pre-order a bone-in Boston Butt prior to our butchering dates. This cut is very versatile and can be dry roasted in the oven or brined. There is a thin net of fat that is inside the muscle and that allows the meat to remain soft even after dry roasting (something you will not have for a muscle such as the ham.
Easy Recipe: Milk Pork Roast - quick, delicious and mouth watering
Traditional Recipe: Pulled Pork Roast
$14 / lb
PICNIC ROAST (available now)
The lower part of the front leg. You can use it for pulled pork. This cut is similar to the Boston Butt Roast, but one step below in terms of quality. It has more tendons and less fat interlaced inside the muscles. It is comprised of different muscles so that cooking needs vary a bit but you will also have a greater variety of flavors. We normally use this cut for our sausages.
$10 / lb (min 3lbs)
The lower part of the front leg. You can use it for pulled pork. This cut is similar to the Boston Butt Roast, but one step below in terms of quality. It has more tendons and less fat interlaced inside the muscles. It is comprised of different muscles so that cooking needs vary a bit but you will also have a greater variety of flavors. We normally use this cut for our sausages.
$10 / lb (min 3lbs)
TENDERLOIN (available now)
This US favorite cut does not need an introduction. The name says it all, it is tender. It is the most tender cut of pork and usually the leanest. It is the muscle that the pig uses the least. A word of advice though: there is an inverse relationship between tenderness and flavor so what you gain in tenderness you loose in flavor. For this reason make sure you use a recipe that requires coating the tenderloin in spices. There are only 2 tenderloins for pig and about 50 or more customers at the market in search of 2+ tenderloins on any given day so... chances are that we run out before you can get your hands on one. Please do NOT despair. Talk to us! What is that you were hoping to cook? We may have a lovely front loin or a special roast that could do the trick. Our tenderloins are usually just slightly over 1 lb (do not ask me what other farmers do to make their tenderloin so much bigger (I really don't know), but our tenderloin loses less water when you cook it.
$15 / lb
This US favorite cut does not need an introduction. The name says it all, it is tender. It is the most tender cut of pork and usually the leanest. It is the muscle that the pig uses the least. A word of advice though: there is an inverse relationship between tenderness and flavor so what you gain in tenderness you loose in flavor. For this reason make sure you use a recipe that requires coating the tenderloin in spices. There are only 2 tenderloins for pig and about 50 or more customers at the market in search of 2+ tenderloins on any given day so... chances are that we run out before you can get your hands on one. Please do NOT despair. Talk to us! What is that you were hoping to cook? We may have a lovely front loin or a special roast that could do the trick. Our tenderloins are usually just slightly over 1 lb (do not ask me what other farmers do to make their tenderloin so much bigger (I really don't know), but our tenderloin loses less water when you cook it.
$15 / lb
FOR THE GRILL
PORK CHOPS (available now)
We are making incredible chops these days. We do not have many and most are bone in and... they are impressive. There are tons of recipes online, from chops battered in beer, to chops cooked with vegetables and mushrooms, and with fresh herbs. Whatever recipe you choose try to pick one that uses a pan rather than the oven. Chefs tend to prefer the way the moisture of the chop is trapped inside when using a pan on the stove.
$9.75 / lb - bone-in
$9.85 / lb - boneless
We are making incredible chops these days. We do not have many and most are bone in and... they are impressive. There are tons of recipes online, from chops battered in beer, to chops cooked with vegetables and mushrooms, and with fresh herbs. Whatever recipe you choose try to pick one that uses a pan rather than the oven. Chefs tend to prefer the way the moisture of the chop is trapped inside when using a pan on the stove.
$9.75 / lb - bone-in
$9.85 / lb - boneless
SPARE RIBS (available now)
The picture shows two sides. We sell each side separately. This cut is always available but as soon as spring starts peaking through the snow, forget about it! It seems that all Vermonters eat June-Septembers are ribs. Plus we use some of the ribs for our special Farm 2 Grill events on Sundays so, grab a few now and put them in the freezer while the world outside is thawing - our vacuumed sealed bag will keep the meat fresh and nice for 6 months or more. Our Spare ribs are a lot meatier than the average spare ribs!
$9.75 / lb
WHOLE RIBS (inquire about availability)
When we make porchetta roasts we de-bone the pigs and leave the ribs intact so that you have both baby back and spare ribs attached together. These ribs are coming from younger animals and therefore are much more tender than our other ribs. They are available only after the Holidays so grab them early! For both types of ribs the trick is sloooooow cooking them on low (or indirect) heat. Do not rush it or they will be chewy. Ribs are not something you can rush - and make sure you give them plenty of time to marinate too. Here is a basic recipe.
$9.75 / lb
The picture shows two sides. We sell each side separately. This cut is always available but as soon as spring starts peaking through the snow, forget about it! It seems that all Vermonters eat June-Septembers are ribs. Plus we use some of the ribs for our special Farm 2 Grill events on Sundays so, grab a few now and put them in the freezer while the world outside is thawing - our vacuumed sealed bag will keep the meat fresh and nice for 6 months or more. Our Spare ribs are a lot meatier than the average spare ribs!
$9.75 / lb
WHOLE RIBS (inquire about availability)
When we make porchetta roasts we de-bone the pigs and leave the ribs intact so that you have both baby back and spare ribs attached together. These ribs are coming from younger animals and therefore are much more tender than our other ribs. They are available only after the Holidays so grab them early! For both types of ribs the trick is sloooooow cooking them on low (or indirect) heat. Do not rush it or they will be chewy. Ribs are not something you can rush - and make sure you give them plenty of time to marinate too. Here is a basic recipe.
$9.75 / lb
FARM FRESH PORK SAUSAGE (loose or spiral)
We have been perfecting our sausage recipe since 2007. We started with a typical Italian recipe Ale got from a friend in Genova. Then, through the years, we modified this and that, just a little, to make them as good as they are right now. We receive a lot of compliments for our sausages and are quite happy about it. Our sausages are mild and very flavorful. We use only fresh spices (our own garlic and sage), black pepper, salt, mustard seeds and a but of cayenne pepper. We do not use dairy or sugar products int eh sausage. We offer the sausage loose (best if you want to make a sauce) and in natural casing (links and spiral as shown in the picture). Spiral sausage are best for the grill -- keep the spiral shape by placing 2 sticks through the spiral. Poke the sausage casing to maintain the moisture. Here is a recipe for an Easy Traditional Pasta Sauce.
$10.50 / lb
We have been perfecting our sausage recipe since 2007. We started with a typical Italian recipe Ale got from a friend in Genova. Then, through the years, we modified this and that, just a little, to make them as good as they are right now. We receive a lot of compliments for our sausages and are quite happy about it. Our sausages are mild and very flavorful. We use only fresh spices (our own garlic and sage), black pepper, salt, mustard seeds and a but of cayenne pepper. We do not use dairy or sugar products int eh sausage. We offer the sausage loose (best if you want to make a sauce) and in natural casing (links and spiral as shown in the picture). Spiral sausage are best for the grill -- keep the spiral shape by placing 2 sticks through the spiral. Poke the sausage casing to maintain the moisture. Here is a recipe for an Easy Traditional Pasta Sauce.
$10.50 / lb
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SPIEDINI
A lovely pork kabob with sausage, cubes from the ham, bacon, bay leaves and garlic. The sausage is a mild sausage with our authentic recipe (mustard seeds, garlic, sage, pepper and cayenne). The bacon is cured with salt, sugar, and our own maple syrup. This is a lovely cut for the grill but can be easily made on a skillet on the stove. The three types of meat sport the best flavor of pork. $14.50 / lb |
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COMMON CUTS
BACON (OUT OF STOCK)
We offer a non-cured bacon (USDA defines uncured as any bacon where nitrates and or nitrites were not used). We do not even use any natural nitrates such as those coming from celery powder - nothing ... just maple syrup (the real stuff we make from our sugarbush!), sugar, salt, and brown sugar. And of course 3 hours in the smoker. Cuts are sold with the skin so you are left with delicious bits of skin ("cotenna") that you can use in your soup, or you can place it in the oven and make cracklings.
$11.00 / lb (sold in .6-1.5lb packages)
*Recently, one of our customers collected 27 bacon from farms and local stores and had a "bacon tasting party." We were glad to be informed that half of the participants in the event found our bacon was the best. People who preferred our bacon thought the texture was better and loved the mild, not overwhelming flavor of maple and smoke.
Cooking instructions: make sure you remove the skin before eating it!
We offer a non-cured bacon (USDA defines uncured as any bacon where nitrates and or nitrites were not used). We do not even use any natural nitrates such as those coming from celery powder - nothing ... just maple syrup (the real stuff we make from our sugarbush!), sugar, salt, and brown sugar. And of course 3 hours in the smoker. Cuts are sold with the skin so you are left with delicious bits of skin ("cotenna") that you can use in your soup, or you can place it in the oven and make cracklings.
$11.00 / lb (sold in .6-1.5lb packages)
*Recently, one of our customers collected 27 bacon from farms and local stores and had a "bacon tasting party." We were glad to be informed that half of the participants in the event found our bacon was the best. People who preferred our bacon thought the texture was better and loved the mild, not overwhelming flavor of maple and smoke.
Cooking instructions: make sure you remove the skin before eating it!
WHOLE HERITAGE CHICKEN (COMING SOON)
We are doing things a bit different here; we call it Chicken Like It Used To Be. We are refusing to raise corn cross or french ranger chickens because these are genetically modified chickens. They have been modified by Tyson, who owns their genetics now, and purposely made sterile so that farmers need to go back to them to purchase more chicks. Also, these chickens grow at an extraordinary fast rate, so fast indeed that if you do not harvest them at 6 weeks they start having heart attacks and their bones start breaking under the massive amount of weight they have put on. These are not chickens, they are franken-chickens. Our chickens have much smaller breasts than most other chickens you are used to see but their legs and wings are nicely developed and the taste is quite more flavorful. It takes us 5 months to raise the chickens to market vs. the 6 weeks of the conventional chickens and our chickens are avid foragers and hunters. All our chickens were born on the farm (other than the original first batch), raised by a hen and lived a happy free life roaming around on our 56 acres. Try one and tell us what you think! You can learn more about our chicken here.
$4.82 / lb
We are doing things a bit different here; we call it Chicken Like It Used To Be. We are refusing to raise corn cross or french ranger chickens because these are genetically modified chickens. They have been modified by Tyson, who owns their genetics now, and purposely made sterile so that farmers need to go back to them to purchase more chicks. Also, these chickens grow at an extraordinary fast rate, so fast indeed that if you do not harvest them at 6 weeks they start having heart attacks and their bones start breaking under the massive amount of weight they have put on. These are not chickens, they are franken-chickens. Our chickens have much smaller breasts than most other chickens you are used to see but their legs and wings are nicely developed and the taste is quite more flavorful. It takes us 5 months to raise the chickens to market vs. the 6 weeks of the conventional chickens and our chickens are avid foragers and hunters. All our chickens were born on the farm (other than the original first batch), raised by a hen and lived a happy free life roaming around on our 56 acres. Try one and tell us what you think! You can learn more about our chicken here.
$4.82 / lb
WHOLE HERITAGE DUCK (COMING SOON)
Free pastured and ponded ducks who grow up on a local rice farm for most of their lives. Ducks are born on our farm, grow up at the rice farm (in Ferrisburgh) and then they come back her for the last few weeks before harvest time. Ducks vary in size between 2 and 5 Lbs. Hurry up, we only have a few!
$8 / lb
Free pastured and ponded ducks who grow up on a local rice farm for most of their lives. Ducks are born on our farm, grow up at the rice farm (in Ferrisburgh) and then they come back her for the last few weeks before harvest time. Ducks vary in size between 2 and 5 Lbs. Hurry up, we only have a few!
$8 / lb
SPECIALS
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SALTIMBOCCA (currently unavailable)
This cut is as delicious as it is simple. We cut the loin in thin slices and place a slice of bacon on top and a bay leaf. You add a slice of your favorite cheese (we suggest cheddar since we are in Vermont). Place on the skillet for a few minutes starting on the side of the bacon and flip over. Then add the cheese that has time to melt while the bottom is cooking. Do not overcook it and enjoy. $15 / lb |
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