Why Whey Fed Pork???


As with most food production, cheesemaking has a byproduct: whey. Instead of sending our whey to a landfill, we have a more sustainable waste-management system: our heritage-breed Berkshire pigs! We pump the whey leftover from our cheese makes into holding tanks, bring it to the pigs, and they gobble it up!



Whey provides a complete protein source for our pigs, as opposed to grains, which provide incomplete protein. Studies have shown that piglets fed a whey protein source had better tolerance and growth than piglets fed conventional grain and fishmeal protein sources.1 We use no growth hormones, antibiotics or steroids.  All our pork products are free of nitrates and preservatives, even our smoked meats, including bacon and ham!



We think our whey-fed pork tastes superior and many agree with us. Whey-fed pork has become a staple in high-end restaurants, prized by chefs for its tenderness and creamy flavor. Try some today, and let us know what you think!


1. Cinq-Mars D, Belanger G, Lachance B, Brisson G. Performance of Early Weaned Piglets Fed Diets Containing Various Amounts of Whey Protein Concentrate. J Anim Sci. 1986, 63:145-50.

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