How We Farm


Order online, call, email or visit us at the Huntersville Growers Market on Saturday mornings May-August and at our on farm store Saturdays 10-2 September-April.


Pasture Raised Chicken

We raise Robust White chickens, they are a mix between a Cornish Cross and an Imperial White. They are incredibly healthy and thrive in a pasture based environment. They spend their days foraging in the grass and are supplemented with a local non-GMO feed.

We sell whole birds and your typical cuts (boneless skinless breasts, leg quarters and wings).  They are available fresh on processing days (late May and October) and frozen any other day. Bulk orders or whole chickens can be reserved with a $5/bird deposit with the remaining balance due at pick up/delivery. 


Grass Fed Lamb

Our lambs are a Katahdin/Dorper cross raised on pasture 100% of the time. They eat grass in the sunshine until about 6-9 months of age.

We sell most of our lambs in retail cuts as well as wholes and halves. A whole lamb yields about 40-50lbs of meat for the freezer. A half would be 20-25lbs of meat. A whole lamb requires about 1 cubic foot of freezer space (about the size of a milk crate).  Cuts and be customized to your preference from the four main quarters (Shoulder, Leg, Loin and Ribs).

A $100 non-refundable deposit will hold your lamb with the remaining balance being due upon delivery/pick up. We expect the lamb to be ready in April. 



pastured Pork

Our pigs are raised on a mixture or pasture and wooded areas of our farm. They are free to forage and are supplemented with a local GMO-free feed. We sell most of our pigs in retail cuts. We work with a local processor that offers nitrate/nitrite free bacon and multiple MSG-free sausage choices.

We do also sell whole and half shares. A whole pig will yield about 175lbs of meat and cuts can be customized to your preference.  A whole pig requires about 5.5 cubic feet of freezer space. 

A non-refundable $150 deposit will hold your your pig with remaining balance being due at pick-up/delivery. We expect the pork to be ready by mid/late August.