the supermarket making it a healthier meal. Grass & dairy fed pork has a rich, delicious sweet taste.

Do not over cook meat so as to keep it's natural juicy flavor and tenderness. You can use ground pork where you would use hamburger in recipes. Cooking a large piece of meat such as a ham, roast or loin makes for wonderful meals, sandwiches and omelettes the following days. Grilling - Sear in the juices with high initial heat and then finish cooking over a lower heat. Be sure not to over cook the meat or it will dry out and toughen. If you like well done, try medium since pastured pork is much more flavorful than grain fattened meat. Brining - We brine fresh hams for our family's table in 3 cups salt, 1 cup sugar or maple syrup, about 2 tsp cloves and black pepper in enough water to cover a 10 to 15 lb ham. Boil the brine, cool and place over meat in a glass, stoneware or plastic container - not metal. For large pieces of meat, debone or inject the brine to get good penetration. Soak fully covered with brine for three days in the fridge turning daily. Longer makes it more tender and saltier. Remove, from brine, rinse and bake 15 minutes per lb starting at 400F for first half hour then 325F until meat reaches an internal temperature of 160F. Remove from oven and let meat rest 10 minutes before serving. Corning - Our family loves corned beef so it was natural that we look to make corned pork. We started with the brining recipe as our base, skip the sugar and change the spices to bay leaves, black peppercorns, dill, chopped garlic, allspice, cloves, cinnamon, coriander, ginger, mustard seeds and a few cloves. After corning, drain & rinse the meat. Bring a pot of water to a boil and simmer the corned pork for about 15 minutes per pound until tender. Late in the cooking you can add potatoes, carrots or other root veggies to the pot to cook them in the delicious meat juices. Rest for 10 minutes & serve. Slow Cooking - My personal favorite is grandma Jeffries' barbecue ribs in sauce. This versatile recipe also works with loin or pork roast. Begin by cooking the meat for one hour at 350F - longer for a large loin or roast. While cooking, prepare a sauce of one chopped onion, 2 cloves chopped garlic, green pepper braised in pork fat or olive oil for about 10 minutes. Add 11/2 cup tomato (crushed, sauce or chopped), 3 tblsp of molasses, 2 tblsp vinegar, 11/2 tblsp Worcestershire or A1, 2 tsp mustard and some red pepper to taste. Cook sauce 10 more minutes and then spread on baking meat. Bake 1 hour more. Let rest for before serving.
http://SugarMtnFarm.com/cook

Pastured meat is leaner than typical cuts you'll find in

Cooking Tips

Sugar Mountain Farm

ur family has been raising livestock in Orange/West Topsham, Vermont on the slopes of Sugar Mountain since 1992. We also raise vegetables and fruit for our own needs, homeschool our children, have a 50 acre maple sugar bush on the eastern slope, do sustainable forestry and Holly draws portraits. We began by raising healthy food for our own family's needs. Over the years our farm has gradually grown to supply other local folks with piglets and pastured pork. -Walter, Holly, Will, Ben & Hope Jeffries

"It's amazing just how great integrity, excellence in care and husbandry, and commitment to quality tastes in every bite of Sugar Mountain Farm's pork!"
-Tom Bivins, Executive Chef , NECI New England Culinary Institute Main Street Grill and Chef's Table Restaurants

Virtual Tour - Come and visit our place online at

http://SugarMtnFarm.com/blog where you'll find

stories from our small farm in the mountains of Vermont where we raise pigs, sheep, chickens, ducks, dogs & kids naturally on pasture. Virtual travel saves gas!

Sugar Mountain Farm

252 Riddle Pond Rd, West Topsham, VT 05086
(802) 439-6462 http://SugarMtnFarm.com

L L C

walterj@sugarmtnfarm.com

Pig sketch by Holly http://HollyGraphicArt.com

Our farming practices exceed organic

Sugar Mtn Farm

standards to sustainably raise high quality, nutritious, healthy food - Food we feed our own family. We live here on the mountain, cherishing the land that nourishes us. Our Herd - Our pigs are a mix of heritage breeds. We have 40 sows plus boars, piglets, growers and finishers. The pigs are primarily Yorkshire, also known as Large White plus a dash of Berkshire, Tamworth, Gloucestershire Old Spots and Hampshire. They socialize freely and naturally on pasture as a group. Pastured Pigs - Our livestock free range outdoors on pasture year round in the fresh air and sunshine. During the warm seasons they have full access to grass and other forage. In the winter we provide hay and open shelters. Pigs eat grass and hay - about 0.8 pounds per hundred weight per day. They love grazing fresh grass and other herbage as well as rooting and foraging. This produces a richer, darker, leaner pork that is healthier for you. Happy pigs on pasture - A better life for them means better quality food for your family.
http://SugarMtnFarm.com/faq

Rotational Managed Grazing - To maximize the health of our land and our herd we rotate livestock successively across paddocks. This provides animals with fresh pasture while allowing the soil time to rest between grazings. Sustainably managed fields and woodlands sequesture carbon, save soils and catch the rain, minimizing runoff all for a better environment and higher quality food. Quality Feed - We do not use commercial feed for our pigs nor do we feed antibiotics, growth stimulators or hormones. We give our herd a healthy varied diet of pasture, hay, organic cow & goats milk whey from a nearby creamery, cheese from Vermont dairies, spent barley from a local micro-brewery and occasional treats of bread. We grow no-till turnips, pumpkins, sunflowers, and other veggies for fall and winter feeding. We do not use chemical pesticides, herbicides or artificial fertilizers on our Certified Naturally Grown farm.
http://SugarMtnFarm.com/cng

Pastured Pork by the cut

Loin, Ham Chops, Shoulders Sirloin Steak, Pork Roasts Hamburger, Hot Dogs Spare & Country Ribs Bacon & Bellies Liver, Bones, Tongue, Lard

Our pastured pork is available as cuts at local stores & restaurants and at our farm by appointment with a $50 minimum purchase. Special cuts available. Delivery along our route for $10 extra. Pricing subject to change. For up-to-date prices, availability & a list of stores stores see:
http://SugarMtnFarm.com/pork

Pigs - Weaner/suckling pigs and roaster pigs as well as

whole, half and quarter pigs. Available by the side or as cuts. A typical whole pig order is about three cubic feet of pork in the
freezer. Quarter pig is a mix of cuts, not a literal quarter pig. For pig roasts figure 1/4 to 1/2 lb per person.

http://SugarMtnFarm.com/pigs

Farmer's Basket - Mix of cuts left after deliveries

are finished - this is what the farmer's family eats. Tends to be oddments such as ribs, stew bones, hocks, feet, liver, kidney, heart, head, jowl, lard and other good things for soup and the adventurous cook. Rarely includes prime cuts like chops, roasts, hams, etc. Highly affordable wholesome food we feed our family. http://SugarMtnFarm.com/csa

Humane Handling - We like our animals and treat them with respect, handling them humanely. We don't do tooth cutting, routine castration, tail docking or other unnecessary interventions. Our goal is low stress, content animals and quality of life for everyone. Farrowing - Our sows gestate and farrow their piglets naturally outdoors on pasture. We do not crate and we only occasionally confine animals briefly for handling.

CSA - We are building our inspected on-farm slaughterhouse

& butcher shop. Follow our progress on our farm blog. Customers who pre-buy before we open help us finance the construction and can free processing. Please note this is only for on-farm slaughter when our butcher shop is completed. http://SugarMtnFarm.com/csa

Processing - Hanging weight typically yields about 70% cuts or ~85% if you like oddments like head (soup), feet (stews), liver, heart, hocks, tail, bones, etc. Be an adventurous cook and eat like a farmer! Pigs sold based on hanging weight at slaughter. Figure 1/4 lb per person for roasts. NoWeirdStuff.org SugarMtnFarm.com/processing Piglets - Excellent helpers in the process of creating new gardens. Piglet prices are seasonal. We sell out of spring piglets early so reserve ahead. Consider raising fall or winter pigs - they do well outdoors all year.
SugarMtnFarm.com/piglets

Sugar Mountain Farm

252 Riddle Pond Rd, WTopsham, VT 05086

L L C

(802) 439-6462 walterj@sugarmtnfarm.com