Pasture-raised Meat

Whey-Fed Pork

Whey-Fed PorkWhen cheese is made, milk is separated into curds and whey. The curds go on to make cheese. The whey – which is rich in protein and minerals – is fed to our heritage-breed Berkshire and Duroc-cross pigs.

A more complete nutritional protein than grain, whey makes our pork leaner and incredibly flavorful. No growth hormones or steroids are administered. Antibiotics are used therapeutically, and only if homeopathic remedies are not working. All our pork products are free of nitrates and preservatives, even the smoked bacons and hams.

Why heritage breeds? To save and revive forgotten breeds.

Berkshires are an endangered breed of pig, originating in County Berkshire in England. This pig is hardy, does very well outdoors,  especially foraging in pasture. (Important for a farm like ours.) Berkshire meat is darker than commercial pork, and far more flavorful than the pork found in the supermarket freezer. Whey-fed Berkshire meat is the pork-lovers’ pinnacle.

Available in our farm store.

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Grass-fed Beef

Beef cattle are not our primary focus as cattle use more resources than our smaller creatures. However, we do keep a small number of beef steer.  Most of these are Normande/Hereford/Milking Shorthorn crosses and they graze with the dairy herd when they are young.

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The word offal, also known as organ or variety meats, refers to the internal organs and entrails of a butchered animal. Cultural customs vary, but offal is consumed in many forms, from classic homecooking (like steak & kidney pie or menudo) to delicacies (like foie gras and pate).

We believe that all edible parts of the animal have value, so we offer the innards of our beef, lamb, pork and chickens. Look for liver, kidney, heart in our farm store. We also stock lard, oxtail, marrow and soup bones.

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Heritage Organic Turkeys

At Thanksgiving we offer heritage organic turkeys from Lancaster Farm Fresh. The birds are a Black Spanish cross and raised on pasture. Pre-orders begin October 1st.

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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