Archive for September, 2011|Monthly archive page

Restocked with Smoked Wells Tavern Farm Meats

In Uncategorized on September 30, 2011 at 6:05 pm

Our freezers spilleth over with Maple Syrup Cured Hickory Smoked Bacon and Maple Syrup Cured Hickoey Smoked Ham.

And much of the bacon is sliced to “sandwich” lengths, so that you don’t have to!
Both products are perfect for your Fall and Winter baking: from additions to stuffings to salads, cookies, baked potatoes, or tried and true stand-alone serving.

Find these and other fine Wells Tavern Farm products at local farmer’s markets or bought directly through us from our farm or website.

Lovin’ That New Sausage

In General Farm News, Pigs on September 28, 2011 at 2:41 pm

I can’t tell you the number of times that I have heard variations on that phrase over the last few weeks! Thanks to all of the customers who have stepped up and tried our two new products and made subsequent purchases — often in volume — we thank you!

The Garlic Parmesan and Fresh Kielbasa sausages, both new products for our farm lineup, are definitely keepers!  This was a “trial run” order for each product this summer — which means that we will probably run out at some point later this Fall, and not be able to restock it fast enough to put it on our standard price list until sometime next year.  But until then, we are loving the new natural casing, no monosodium glutamate enhanced sausages!

What’s the deal? What sets them apart from mainstream sausage? Ask our customers.  I think that it is that clean and tasty pork flavor that our heritage breed pigs create.  But where does the taste come from? The pigs’ breed and diet create the characteristic flavor.  Once we settled on a combination of heritage breeds, we then had to regulate the feed to create the rest of our signature flavor. Our pigs are fed simple feeds that are not overprocessed, feeds that are based in the Northeast, and feeds that are recognizable as food!  Pasture roots and grass, vegetables from our chemical free garden and the occasional treat of Jersey cow milk from our two cows provide a well-rounded diet for our pampered, heritage breed, pastured pigs.

For customers new to our products, let me introduce you to our other products, which are available year-round, and available on short-notice by phone, or email.  Wells Tavern Farm has a lineup of rib and loin chops, all bone-in, that we request that our butcher cut more thickly than “the standard chop” to provide a more pleasurable eating experience. We have Blade Steaks (cut from the shoulder and contain a piece of the blade bone) which are fabulous in a Crock-Pot or marinated and slow cooked.  We have three other kinds of sausage year-round: they are uncased (ground, loose): Breakfast, Hot Italian, and Sweet Italian.  And then there is the economical and versatile ground pork — nothing but our heritage breed pastured pork in packages weighing about a pound each. Another fabulous product in the family of products is the one inch cut Maple Syrup Cured Hickory Cured Ham Steak.  They average one and a half to two and a half pounds each, easily feeding two people with leftovers.  Our ham steaks are sweet, juicy and packed with flavor.  And then there is Maple Syrup Cured Hickory Smoked Bacon – thickly cut (ten slices a pound).  All products are weighed at the USDA abattoir, and are priced per pound.

Where can you get these and other great Wells Tavern Farm products?  Look for us tomorrow at the farmer’s markets in either Conway or Northfield, on Saturday in Charlemont… or at the final Tuesday market in Bernardston this year.  Can’t make it?  Give me a phone call, or shoot us an email order.  We can fill it, and deliver or hold it for you to pick up.  Either way, you’ll be supporting your local farmer, eating ridiculously tasty, clean and healthy food, and supporting the local economy.