hudson valley farmers are making responsible meat eating easier

posted July 5, 2016

amy4-normandyalden

Attention Northeastern meat eaters! These beautiful farmers, and our friends, over at Cairncrest sell sustainably-raised, small-scale, hand-processed pork (raised on forages, local non-GMO grains, and whey from yogurt manufacturing) and 100% grass fed beef at locations in NY, PA, and VT. Highest quality meat from caring and skilled farmers. Order what you want online and choose a pick-up location!

They are also looking for individuals or groups who might be interested in setting up buyers clubs in the Hudson Valley. So if you are a passionate foodie go-getter in the that area, contact the farm!


another class with farmstead meatsmith

posted January 20, 2011

these folks are cranking out the sausage!

photo by andrew plotsky

Hands-on Class in Pork Butchery, Charcuterie, Cookery and Eatery.

WHEN: Saturday, February 12th @ 10am.

WHERE: Hogsback Farm greenhouse on Vashon Island, WA.
WHAT: Participational, whole hog butchery, curing, cooking and blood sausage making class
WHO: A minimum of 4 students.
HOW: $125 for the whole course including a farm lunch and a few links of blood sausage to take home

WHY: Because pastured pigs demand nothing less than old-timey butchery

Email farmsteadmeatsmith@gmail.com or call us at 206.463.MEAT for directions to reserve your spot.