Pastured Pork

Snug Valley Farm is your local source for pasture-raised heritage breed pork products:  bacon, pork chops, sausage, fresh hams, cured hams, ribs, and more.

We sell both retail and wholesale, including nose-to-tail pork, whole and halves. Our pastured heritage pork can be purchased at farmers’ markets, stores and at the farm. Snug  Valley Farm pork can also be found at various restaurants throughout Vermont.

How We Raise Our Pigs

Snug Valley Farm raises pigs on the farm’s pastures to bring our customers a trusted source of pastured heritage pork with unsurpassed flavor. We work with our partner farms to offer the perfect combination of heritage breeds, including Tamworth, Duroc, Berkshire, and Large Black crosses. These breeds not only do well on pastures, but they also offer up the best tasting meat for our customers.

In the winter, our pigs live in one of two winter pig barns that have open-air sides. We use a deep bedded pack with first cut hay to keep them warm and allow them to eat grass throughout the winter.

We never use antibiotics and we feed them a natural non-GMO grain along with our own hay, supplementing with organic veggies and organic bread, when available.

Our Cuts

We offer a large selection of prepackaged and frozen cuts. Special requests and wholesale inquiries are also welcome.

1. Boston Butt
2. Picnic
3. Loin
4. Ribs
5. Belly
6. Leg/Ham

Chops, Steaks, & Ribs

  • Loin Chop (boneless)
  • Pork Sirloin Steak
  • Country Style Ribs
  • Spare Ribs


  • Tenderloin,
  • Loin Roast (boneless),
  • Shoulder Roast (boneless)
  • Boston Butt (bone-in)
  • Fresh Ham Roast (Boneless)

Other Cuts

  • Bacon Sliced and Un-Sliced
  • Leaf Lard, Fat Back
  • Pork Jowls
  • Pork Liver
  • Pork Heart
  • Pork Tongue


  • Breakfast Pork Sausage
  • Sweet Pork Sausage
  • Hot Italian Pork Sausage
  • Ground Pork, Chorizo
  • Fresh Kielbasa
  • Red Wine Garlic Sausage

Ham & Hocks

  • Ham (Cured)
  • Ham Steak (Cured)
  • Ham Hocks (Cured)
  • Fresh Hocks

Processing Information

We use multiple meat processing facilities here in Vermont as well as one in New Hampshire. Our Vermont inspected meat passes through Brault’s Slaughterhouse in Troy, VT, where our pork is trimmed, cut, weighed and sealed into our retail packages. Northeast Kingdom Processing in Lyndonville handles our local USDA inspected pork, and for whole and half pigs, we use USDA inspected PT Farm in North Haverhill, NH.