We currently sell our pastured pork to a selection of restaurants and butcher shops in New England.
The Bradley Inn
New Harbor, Maine
"We pride ourselves in that we attempt to source as much locally as possible. We have developed relationships with local farms for produce and meats, creameries for cheese, lobstermen and oyster farmers for our shellfish, other local businesses for seafood, cured meats, product for our bar…plus more. Our goal is to move as close to farm to table and fork as possible. "
"The scent of roasting meat, fish and game greets diners at this venerable Old Port American celebrated for its refined, seasonal farm-to-table dinners. Centered around an open wood-fire grill, oven and spit, the setting has a rustic warehouse feel, in keeping with the building's origins as a ship's armory."
Lolita Vinoteca + Asador
"Lolita is a modern American restaurant that embraces the flavors, traditions, and simplicity of Mediterranean cuisine. Upon entering, you will be greeted with the warm glow of the custom wood-fired grill, traditional hand-operated equipment, and rough-hewn walls adorned with Lolita’s thoughtfully curated wine collection. The setting is reminiscent of an Old World bodega where, throughout the day, neighbors and visitors alike gather to share some wine, snacks or a meal, and a lot of congenial conversation."
"Natural wines from a carefully curated list make a suitable match for ambitious New American small plates on the daily changing menu at this wine bar at the foot of Munjoy Hill. The chic, minimalist environs have a small bar and cozy tables, and customers can buy bottles to go at the on-site wine store, Maine & Loire."
"Perched at the top of Munjoy Hill in Portland’s East end, we are a chef-owned restaurant built on fresh market ingredients, friends, and family. Chef/owner David Iovino grew up in a family that valued coming together over food, and that tradition has carried forward as the foundation of Blue Spoon."
"Spanish and French influences meet in this casually chic West End brasserie from Damian Sansonetti and Ilma Lopez (Piccolo) serving market-driven small plates, such as jamón Iberico and octopus a la plancha, plus local seafood and steak frites, alongside spins on classic cocktails from Central Provisions alum Patrick McDonald. Soft blues and grays define the understated space with a central bar lit with bare bulbs and framed in raw wood."
"Featuring the best local Maine produce, fish, and meat prepared using the flavors from the mediterranean, EVO puts an unconventional twist on traditional.
Woodford Food & Beverage
"This hip Woodfords Corner American focuses on seasonal, farm-fresh eats like stuffed Maine lobster, crab cakes and maple-brined pork chops plus beer, wine and cocktails. Originally a midcentury steakhouse, the renovated space resembles a contemporary twist on a classic New England diner, complete with spacious leather booths and a sleek stainless steel counter."
"Portland Hunt & Alpine Club’s Briana and Andrew Volk head up this sunny West End bistro specializing in European classics like whole roasted fish, handmade pasta and charcuterie, as well as craft beer and cocktails. The dining room’s communal tables, booths, soft lighting and large windows set a friendly tone, and an adjoining market sells sandwiches, fresh bread, drinks, ice cream and other to-go provisions."
Frog and Turtle
"The food is locally sourced and seasonal, creative, and delish! Earthy and warm ambiance in the dining space that is softly lit by the bar on one side. Wines and beer, are par for the course with fun micro brews, and a standard wine list. "
"A hidden gem that is on the rise in the mid coast. Don't let its size fool you– despite having the square footage of a small corner shop, a fully operational butchery cuts fresh and local cuts daily, cheese cases carry a seriously impressive selection of cheeses, shelves are chalk full with gourmet products from all over the world, and award winning bread is always baked daily. Maine Street Meats is clearly more than meets the eye."
"Modeled after a speak-easy type place, this easy to walk-by place boasts back bars completely clear of any bottle of alcohol in keeping with the speak-easy theme. Bar snacks are stellar. Bar tenders are much more than just that, perhaps genius mixologists ...tell them what drinks you like and they may have a new spin on an old favorite."
"The Fort Point neighborhood’s urban cityscape, with its blend of historic brick buildings and sleek, futuristic design statements, is the perfect setting for Menton, Chef Barbara Lynch's modern interpretation of fine dining."
"James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world's leading chefs and restaurateurs."
"No. 9 Park continues to set the standard for fine dining in Boston, and has received numerous accolades including, but not limited to, AAA Four Diamond Rating, 2012 James Beard Foundation Award for Outstanding Wine Program, Boston Magazine’s Best of Boston, and 50 Best Restaurants lists."