P O R K
Rotationally grazed, free range, for the mutual benefit of pigs and pasture. From day
one, the piglets are able to roam the entire farm, foraging for grass, nuts, and bugs.
Chops: Rich and flavorful. Two per package, one inch thick about one pound per chop.
Country Style Ribs: Six long one inch by one inch strips of meat with a little bone up top. Three to four lb. per package.
Spare Ribs: The best meat is closest to the bone, and you don't get any closer than on a rack of ribs. You are sure to be delighted with how much meat you will find, making this cut a great side or the main dish.
Ham Steaks: Ranging from two to three lb. per steak, they can easily be defrosted and divided up into smaller steaks, providing a meal for the whole family. The ham steaks are fresh, allowing them to be substituted for chops or lend well to marinading in BBQ sauce for cooking out on the grill.
Shoulder Steaks: A darker cut of pork, excellent for the grill or making smaller batches of pulled pork in the slow cooker.
Roasts: Large, well marbled cuts. Butt and shank. All fresh. Makes an excellent pulled pork.
Sausage: Available in hot and sweet Italian, or Breakfast. Just enough fat to add juice and flavor.
Bacon: Sliced thick.
We are a family farm, operating since 1980, providing Heritage pork, piglets, chicken, and duck. We're building towards sustainability through diversity, taking the innovations of today alongside ideas of the past.
At Burnshirt Valley Farm, our own Free Range Heritage Breed Pork and piglets are rotationally grazed for the mutual benefit of pigs and pasture. We keep our own breeding stock, a heritage Tamworth boar, two Tamworth sows, and one China sow, which ensures the availability of healthy piglets.
From day one, the piglets are able to roam the entire farm, foraging for grass, nuts, and bugs. At eight weeks, they are weaned from the sow and moved to separate housing in large pens. The pens are moved once the ground has been thoroughly disturbed, bringing rocks to the surface and removing brush and other less desirable plants. The pigs are moved in this fashion until they reach market weight. We feed our pigs Poulin grain, which provides the bulk of their feed. They're supplemented with local hay for additional winter forage.
We have tables at a few farmer's markets in central and eastern Massachusetts. Don't hesitate to call for confirmation.
Pickup & Drop-off
Simply call or email us with your orders and we will make arrangements for pick-up or drop-off in the central Massachusetts region. We can travel farther for larger orders and business partnerships.
Burnshirt Valley Farm can work with restaurants in the region to provide sustainably raised, local meat for your menu. If you are looking to add a special item, integrate a seasonal dish, or create a long-term relationship, we would love to be your local, free range meat provider.
Payment & Deposits
A five-dollar deposit is required for advanced orders. You can pay by check. Please send your contact information and a summary of your order along with your payment.
Check: Make checks payable to Floyd Kelley.
Menupages.com, "Garden at The Cellar Pigs Out"
Garden at The Cellar's new pigs, Porcini and Truffle, are very cute, but don't get too attached. In August, they'll be providing the main course at chef Will Gilson's dinner at the James Beard House in New York....MORE
The Ridge Blog, "Visit Burnshirt Valley Farm for Meats"
Calling all pork eaters of Waltham, have you been to the Burnshirt Valley Farm lately? If not, this is the perfect time to go! The market has almost everything pork you can ask for! ....MORE
The Examiner, "Waltham farmers' market offers meat..."
For those market goers who desire fresh produce while still clinging to a meat craving, the Waltham farmers' market this year is proud to introduce fresh pork and chicken from Burnshirt Valley farm. Pasture raised, Burnshirt's pork is not what you find at the supermarket....MORE
Bay Ledger News Zone
Floyd Kelley, who manages the 60-acre Burnshirt Valley Farm in Barre and sells its meat in conjunction with Caledonia at several area markets, said he and his partners have also noticed the increased awareness and interest in their products. "People are starting to search us out," said Kelley, who said he started transporting his meat to sell at community markets about five years ago. "They want to see the farm and our systems and how we do things"....MORE