• Charcuterie

    Made here at the farm

    Utilizing pork from our own whey fed, forest-grazed, closed herd of pigs and other farm-raised and local ingredients.

    We make East Forty Farm Charcuterie fresh when we bring our pork back from the abattoir and into the commercial farm kitchen.  We prefer to keep things simple and un-fussed and let the pork speak for itself.  You will usually find one or two types of Pate, a few varieties of sausage, Rillettes–a type of smooth pork spread, and air-cured ham depending on the season, and the number of pigs we have processed.

    Available winter 2020: 

                  • Boudin Blanc
                  • Smoked Strasbourg Sausage
                  • Fricandeaux–aka Pate Mason
                  • Noix d’Jambon–aka Ham Nuts: air-cured hams

Grinding Sausage at East Forty Farm

Boudin Blanc

Pate in process

Frying Pan Salt Pepper

Pate ready for cooking

Sausages Hanging Waiting to be smoked

Cured Meats hanging in kitchen