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
click on the headings to learn more about type of meat
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PASTURED LAMB
Ground: $12 / lb Leg: $15.50 / lb Shank: $11.50 / lb Shoulder: $14 / lb Boneless Neck Roast: $11 / lb Rack: $21 / lb Ribs: $9.50 / lb Double Chops: $18.25 / lb Shoulder Chops $ 15.75 |
SPECIALS
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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 2 to 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! |
ORDER
Get in touch to reserve a half or whole pig - we have limited quantities available! Email us here. |
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) |
ALL OUR SAUSAGES $10.50 / lb
FARM FRESH PORK SAUSAGE (loose or spiral)
We have been perfecting our sausage recipe since 2007. The Farm Fresh (or classic) sausages are mild and very flavorful. We do not use dairy or sugar products. 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.
PICCANTE - ITALIAN STYLE HOT SAUSAGE (loose or spiral)
This sausage has a little more of a kick but do not expect something that will make you cry because of the heat - however you may want to cry because of how good it tastes (we actually had a customer declaring our sausages make him cry for how good they were - hopefully you agree with him). $ 10.50
BREAKFAST - maple and savory (only loose)
We live in Vermont so you can bet we have a maple sausage option! And yes, we use real Vermont Maple. If you like a sweet sausage you may have found a new favorite.
FARM FRESH PORK SAUSAGE (loose or spiral)
We have been perfecting our sausage recipe since 2007. The Farm Fresh (or classic) sausages are mild and very flavorful. We do not use dairy or sugar products. 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.
PICCANTE - ITALIAN STYLE HOT SAUSAGE (loose or spiral)
This sausage has a little more of a kick but do not expect something that will make you cry because of the heat - however you may want to cry because of how good it tastes (we actually had a customer declaring our sausages make him cry for how good they were - hopefully you agree with him). $ 10.50
BREAKFAST - maple and savory (only loose)
We live in Vermont so you can bet we have a maple sausage option! And yes, we use real Vermont Maple. If you like a sweet sausage you may have found a new favorite.
