Snug Valley Farm is your local source for pasture-raised heritage breed pork products: bacon, pork chops, sausage, fresh hams, cured hams, ribs, and more. We sell both retail and wholesale, including nose-to-tail pork, whole and halves. Our pastured heritage pork can be purchased at farmers’ markets, stores and at the farm. Snug Valley Farm pork can also be found at various restaurants throughout Vermont.
How We Raise Our Pigs
Snug Valley Farm purchases piglets from local farmers at eight weeks of age and raises them on the farm’s pastures to bring our customers a trusted source of pastured heritage pork with unsurpassed flavor. We work with our partner farms to offer the perfect combination of heritage breeds, including Tamworth, Duroc, Berkshire, and Large Black crosses. These breeds not only do well on pastures, but they also offer up the best tasting meat for our customers.
In the winter, our pigs live in one of two winter pig barns that have open-air sides and one barn has large outdoor loafing areas for each group. We use deep bedded pack with first cut hay to keep them warm and allow them to eat grass throughout the winter.
We never use antibiotics. We do feed a natural grain and our own hay, supplementing with brewers grain, organic veggies and organic bread, when available.
We use Brault’s Slaughterhouse in Troy, VT, where our pork is trimmed, cut, weighed and sealed into our retail packages. For whole and half pigs, we use USDA inspected PT Farm in North Haverhill, NH. Our specialty sausages are made at Artisan Meats of Vermont at the Mad River Food Hub in Waitsfield, VT.
We offer a large selection of prepackaged and frozen cuts. Special requests and wholesale inquiries are also welcome.
Tenderloin, Loin Roast (boneless), Shoulder Roast (boneless), Boston Butt (bone in) Fresh Ham Roast (Boneless)
CHOPS, STEAKS, RIBS:
Loin Chop (boneless), Pork Sirloin Steak, Country Style Ribs, Spare Ribs
HAM & HOCKS:
Ham (Cured), Ham Steak (Cured), Ham Hocks (Cured), Fresh Hocks
SAUSAGE & GROUND PORK:
Breakfast Pork Sausage, Sweet Pork Sausage, Hot Italian Pork Sausage, Ground Pork, Chorizo, Fresh Kielbasa, Red Wine Garlic Sausage
Bacon Sliced and Un-Sliced, Leaf Lard, Fat Back, Pork Jowls, Pork Liver, Pork Heart, Pork Tongue