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Cooking Your Way Through a Half Hog: Tips and 5 Unique Recipes
How to Buy
Retail Pork Cuts
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On Farm
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Farmers' market​​
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Whole or Half Hog
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Raw Milk
On Farm
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Farmers' market
1. Come to the dairy which is the red building beyond our log cabin. Let yourself in through the left door, and again through the next door. This will put you in the Milk Room. You will find a white freezer in the milk room with cuts of meat. Select the cuts of meat you want. 2. As you face the door that you came through, you will see a black box to the left of that door, this is the payment box. There are receipts and a pen in the box. Write down the cuts of meat you took and their weights x the price per pound, and calculate the cost for that cut of meat. Add up your purchase and put the white copy of the receipt with your payment in the slot of the payment box. Alternately, you may pay by venmo. There is a venmo code to scan above the payment box. (If you pay by venmo, please still fill out a receipt and note on it that you paid by venmo.)
To buy pork at the Morrisville Farmers' Market (Saturdays 9 - 1 in the Hannaford's Plaza, May - October), Â Â a) just show up and purchase whatever is available, or... Â Â b) if you want to make sure that I bring and reserve for you exactly the cuts that you want, fill out the form at the bottom of this page by noon Friday morning, the day before the market. I will calculate your total and send an invoice for you to pay by Friday evening. Pay it online. The next day, all you have to do is show up at the market and claim your order. Easy!
1. Purchase one deposit for a half hog, or two deposits for a whole hog. 2. When the time of harvest draws near, I will email you with the harvest date. I will give the butcher your contact information.​ This is a good time to read my free e-book, Cooking Your Way Through a Half Hog (which can be downloaded below), and read through the Custom Cutting 101 section if you want to be familiar with the ways a hog can be broken down into cuts prior to talking to the butcher. I am happy to help you with any questions you have about pork cuts, call or text me at (802)760-8510. Or, you can just rely on the butcher to guide you through the choices. 3. The butcher will contact you when they are ready to start cutting up your half/s to write down how you want them to cut up your meat (the cut sheet). They will also tell us the final hanging weight of your meat, which allows us to calculate your final price.​ 4. You pay us the balance price of your hog. 5. Go to the butcher to pick up your meat. Bring coolers so it stays frozen on the drive home.​ You pay the butcher for cutting at the time of pick up. 6. Enjoy the healthiest and most delicious pork you have ever tasted for months to come!
1. In the Raw Milk sales page, purchase the amount of milk that you want that says "on farm [amount] with deposit". This includes a one time jar and lid deposit, which you will get back when you are done buying milk from us. 2. Contact us and we can figure out a good time for you to come by the farm to get your milk. 3. Come at your appointed time. You don't need to bring jars, but you should bring a chilled cooler to keep your milk cold on the way home. (If you are only going to buy milk once and don't want to have to bring our jars back here, then DO bring your own jars. In that case, you do not have to pay a jar deposit, so you can choose the option that says "renewal" rather than "deposit".) 4. If you love the milk and want to keep getting milk from us each week, we will set up a weekly pick up day for you and you will pay by cash or check in future weeks. Bring back your clean jars and lids each week. ​ 5. Feel good because you are making a healthy choice that will have far reaching effects in you and your family's life!
At the Morrisville Farmers' Market (Saturdays 9 - 1, May - October at the Hannaford's Plaza): By state law, we cannot sell you milk at the market that has not been prepaid. It doesn't hurt to call us us to check for availability before you purchase, call Hilary at (802)760-8510. ​ 1. The raw milk sales page has options for the farmers' market that include the jar and lid deposit.  Purchase the option that says "farmers market [amount] & deposit", if you have never previously paid the jar deposit. Or if you have paid the deposit before, then purchase the "renewal" option. 2. Show up at the farmers' market on Saturday and take your milk. Bring a chilled cooler to keep it cold on your way home. We will have you sign a jar exchange agreement which has details about the jar deposit. 3. If you will want milk again the following week, prepay for it when you pick up, or pay here online. Since you have paid the jar deposit already, at this point you may choose the option that says "farmers market [amount] renewal". This cycle can continue as long as you desire to continue buying our raw milk. ​ 4. When you are done getting milk from us, return your clean, undamaged lid and jar and we will refund your jar and lid deposit. 5. At the end of the market season, we hope you will transition to being an on-farm milk pick upper! ​ ​
Livestock
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1. Purchase the number and type of animals you want. Call or text Hilary at (802)760-8510 if you want to check on availability of pigs or linebacks. (It's hard to keep the website up to date with how many animals are available!!) 2. Contact us to schedule a pick up time. 3. When you come, bring an appropriate way to transport live animals. We have found that sturdy wire dog crates are a good option for piggies. If you will be putting them in the bed of your pick up and the weather is cold or wet, please strap a tarp around the crate to keep your pigs from catching something nasty. 4. When you bring your animals home, remember that they will have no idea where they are and they will be scared to death. They will want to run away. Have a very secure place to keep them for the first few days before introducing them to a pasture with electric fencing. ​
Pork Order Form
for on farm pick up
Cuts and Prices per Pound:
boneless chops: $12
Boston butt roast: $10
fresh half hams: $10
bacon: $15
pork belly: $12
fresh ham steak: $10
sirloin cutlets: $12
sweet Italian sausage: $14
chorizo sausage links: $15
tenderloin (limited availability): $19
ribs (spare, baby back): $9
smoked jowls (similar to bacon): $15
leaf fat: $5
smoked ham hocks: $5
back fat: $4
soup bones, feet, organs, etc: $4
Address
Hilary and Kevin Elmer
120 Birchwood Drive
Lowell Vermont 05847
Contact
call or text Hilary's cell phone:
802-760-8510
Hours
Mon - Sat
9:00 am – 5:00 pm
Closed major holidays.
Please call if you want to come visit so we don't miss you!
DON'T FOLLOW GPS!!!
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If GPS tells you to take Mink Farm Rd, Cheney Rd, or Kempton Hill Rd, DON'T do it.
From the north, take VT Rt 58 to Mines Rd to Birchwood Dr.
From the south, take North Rd in Eden Mills, which becomes Mines Rd in Lowell. Birchwood Dr is on Mines Rd.
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