30% off Boston Butts!

Get your rears in gear for our first sale of the year! From January 4th through the 12th get 30% off our Whey-Fed Berkshire Boston Butts (aka Pork Shoulder). This cut of meat is perfect for roasting and cooking slow in the crock pot! It is great for feeding a big crowd or feeding a few people for the week!

Roasted Berkshire Boston Butt Recipe

Yields 8 servings


1 (5-6 lb) bone-in Cherry Grove Farm Boston Butt

2 lemons, halved and divided

1/4 c chopped fresh oregano

2 ½ tsp salt

2 tsp pepper

Kitchen string

1 garlic bulb, unpeeled

1/4 c olive oil

1 c chicken stock

Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves


Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from lemon. Stir together oregano, salt, and pepper and rub on roast.

Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over roast and garlic cloves.

Squeeze juice from remaining 1 ½ lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.

Bake at 350° for 3 to 3 ½ hours or until fork tender. Shred pork into large pieces using two forks, if desired. Garnish, if desired.


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens