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Our Family began raising Tamworth and Gloucestershire Old Spot (GOS) pigs to help us reclaim our rough farmland. Our farm had not been active for
almost 40 years prior to us taking ownership. After researching ways to develop the land back into pastures and hedge rows, we decided that a low
impact, natural, sustainable method was what we would pursue. We have also added a few Large Black, and Red Wattle crossed sows.
The Tamworth and GOS are excellent on pasture. We have successfully used them as brush hogs, rooter tillers, and fertilizers. After they open up the
land, we follow with the planting of pastures. The pigs are put on pastures using rotational grazing. This provides them with the high protein diet they
require, but also allows them to range free. Raising pigs on pasture also has other benefits.
Our pigs are healthy and happy. We do not supplement their diets with antibiotics. Raising them in this low intensive manner provides a low stress
environment where disease is not an issue. The pork from our pigs is delicious! One of our customers remarked that it tastes like pork used to taste,
before factory farms took over.
The meat is typically a little darker than commercial pork. It also has more texture, and more flavor. The Tamworth is best known as a bacon hog,
whereas the GOS is more fatty of an animal; both are excellent on the table.
We sell pork by the half or whole, delivered to a USDA processor.
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RESTAURANTS
T-Meadow Farm is proud to announce
that our product can be found on the
menus of these fine local restaurants !
Click the restaurant name to visit their
site and fabulous menu’s!
Bistro Europa
Carmelo's Restaurant
RETAIL CUTS
Also ask for our product here:
Spar's European Sausage
Lexington CO-OP
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Come see us at the Farmers Market at the Mill in
Williamsville! We will be there again in May 2013!
Look for us at the North Tonawanda Market in
February 2013!
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If you miss our Heritage Pork Products you can now purchase frozen cuts
at the Lexington CO-OP
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Check to see our inventory of pork
and chicken available in our Farm
Freezer HERE
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Try our
Brine Recipe
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Information on whole or 1/2
Hog orders available HERE
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Great News, Events, and Media!
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We are excited to have the pleasure to be working with Pearl Street Grill and Brewery , Pan American Grill & Brewery,
and Woodcock Brothers Brewery, to complete another aspect of keeping food local. We are now finishing our heritage pigs with the addition of
spent barley from these fine local establishments! The pigs love it, and are happier than ever!
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A nice article by Alli Suriani on our farm is
now on the Buffalo Eats website!
http://buffaloeats.org/2012/09/28/where-to-eat-this-weeken
d-t-meadow-farm-pork/
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Listen to how T-Meadow farm got started in a
recent interview with Donnie Burtless of Buffalo
Eats on this PodCast
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We are featured
as a farm that
provided pork as
a secret
ingredient in the
NCC Cookbook!
Buy a copy as a
gift!
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Watch us on WKBW with Christa
Glennie Seychew and Carmelo
Raimondi
http://www.wkbw.com/news/eyewitne
ss-news/Side-Dish-165395926.html
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Just Announced! Come see Chef Bruce Wiesala break down and demonstrate his
charcuterie talents at theWhole Hog Nose to Tail Demonstration, April 19, 6pm!!!!
Click here for information on tickets
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Come and see one of our hogs broken down by Chef Bruce Wieszala at the 2011 Field
and Fork Farmer-Chef Conference on Feb. 21, 2011. Find Tickets Here: Tickets
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T-Meadow Farm was proud to have a visit by Feed
Your Soul Buffalo in September! For information on
Feed Your Soul please visit Feed Your Soul Buffalo
View an wonderful article on the tour in Buffalo Rising
magazine.
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The Lockport Sun and Journal published an
article on T-Meadow Farm Sunday, June 27,
2010.
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T-Meadow Farm is proud to be included as a farm
visited in the Fall of 2010 farm tour program offered by
Feed Your Soul Buffalo! For information please visit
Feed Your Soul Buffalo
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T-Meadow pork was the secret ingredient for
the June 6th Nickle City Chef (NCC)
Competition!
Learn about NCC
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T-Meadow Farm was a proud sponsor to the March
showing of the movie "Tableland", hosted by the Field
and Fork Network. Read about it in this Buffalo Spree
Article
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We presented at the 2010 Field and Fork
Network Spring Conference with amazing Chef
Bruce Wieszala featured in the Spring 2010
Edible Buffalo Magazine
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Field & Fork Network Fundraising "Nose to Tail
2010"
Fundraising Dinner at Bistro Europa
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We were proud to host the Feed Your Soul
Buffalo Farm Tour September of 2009
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