To everything there is a season...

     Fall has traditionally been the time of year to harvest and preserve all that remains in our gardens in order to stock up and prepare for winter. That usually means canning, pickling, dehydrating, and any other way to keep food to last as long as possible. This time of year, when the temperature dips below freezing at night, is also when most people would harvest their livestock, hanging the meat high from a tree overnight before butchering the next day. After, everything that could be preserved was, using just salt and smoke, to provide much needed protein for the winter.

     Here at Lorica Farm, we still practice many of these traditions (minus the tree - we use walk-in coolers instead) and strive to feed our family and yours as families have been fed for hundreds of years - with wholesome food, grown and harvested locally. To all of you who continue to support us with your encouragement and business, we are grateful. To those of you still interested, we only have two pork and four lamb shares left. More will be available next year.

Reserve your meat share now

     Why choose Lorica Farm? For one, we strive to give our customers as close to 100 percent hanging weight as possible. Typical custom processors return only about 60 percent of hanging weight. With us, you get specialty cuts you can't find in the grocery store as well as bones for stock, lard/tallow, and the option to smoke and/or cure without using nitrates. Click below to read more about our shares or send us an email to reserve one now.