​FAQ'S

Large black, Red Waddle, Hampshire, Yorkshire, Duroc and Mangelitsa.

It varies from month to month. 50-100 pigs and piglets

Potatoes, and vegetables, they love hay in the winter and apples in the fall and grass in the summer.

First, determine how many people you plan to feed. A 100lb. Pig should feed about 15 people.

40% of a pig is skin, bones, innards and fat, therefore a 250lb pig should give you around 100lb of meat to eat.

Not generally, our pigs are processed into cuts, sausage and salami. Herring Brothers in Guilford usually has access to most any size pig you might need. Give them a call, (207) 876-4395

They can be some of the most fun loving and playful animals. They love being scratched behind the ears, just like dogs.

Pigs are very intelligent, they can also be very stubborn. As with any animal, time and patience is important when dealing with them.

Get a piglet or two from us or another farmer. Make sure you have adequate space with really good fencing. Build a catching pen in anticipation of moving the pig at some point. Make sure you have a trailer or some way to get the pig to wherever you are having it processed. Book a date to have your pig processed in the fall, these dates book up quickly, so save yourself the trouble and get a date when you purchase your pig.

A fermented and cured meat sausage.

We offer 6 different flavors; Soppressata, Honey Peel, Pepperoni, Dried Chorizo, Summer Sausage and Sujuk. An explanation of the spicing is found under “About the farm”.

Our salami is totally Gluten Free! Made with our local meat, spices and fermentation starter culture.

Sugar is used in order to provide the starter culture bacteria with fuel. The sugar is metabolized (eaten up) by the bacteria, during the fermentation process. Sugar is not used to make our salami “sweet”.

Approximately 7grams of salt for each stick of salami.

We use celery juice powder, a natural nitrate.

Yes, we raise the pork and make the salami.

Why not? There are many culinary uses for our salami. Pizza, hot pasta, cold pasta salad, gumbo, jambalaya, scrambled eggs, omelet, kale and potato soup.

Salami may be stored at room temperature in a paper bag, though it may dry out if left for several days. You can also store it in the refrigerator in a ziplock bag, or for long term preservation, you can freeze it.

Salami is ground meat stuffed into sausage casings, preserved through fermentation, it is safe to eat as.

We vacuum seal our salami to keep it fresh, we can ship across the US.

Yes, if you need to store it for a longer period of time.

Yes, we spend our winter, turning wooden bowls and other forms.

It depends, but 54 years of experience helps.

Most of the wood I use comes from my land, but I also get wood from friends and local wood cutters.

Wood identification takes time and education, study it if you want to know.

I started in middle school shop class, but mostly trial and error.

Call or visit the farm, I will explain how a lathe works, and what tools I use to cut the wood on the lathe, I also give turning lesson.