Pork

milk-fed, Gloucestershire Old Spots Pigs raised in forest & fields

heritage breed pork

Our pigs roam free in the forest and pasture with fresh air and sunshine. They eat wild plants, nuts, extra milk, and non-medicated, natural grain. The pigs never receive antibiotics or vaccinations, and are environmentally hardy, disease-free, and live in a low-stress, uncrowded outdoor environment.

Pigs for Sale

This season of summer/fall 2025 we have some Gloucestershire Old Spots pigs for sale as feeder pigs or registered stock. If you're interested, fill out the form below and Chris/Mavis will contact you!

Meet Our Pigs

We have self-serve, farm store hours (Mon-Sat 10am-6pm) to pick up frozen pork cuts along with your fresh, raw milk! If you'd like to meet the pigs or schedule a farm tour, simply text or call Mavis at 401-419-1214. We love to talk about our pigs! We breed and sell Gloucestershire Old Spots pigs. This breed is a traditional English breed known for their hardiness and flavor of the meat.

Retail Locations

Looking for our raw milk near you? Milk is delivered at least once a week to certain grocery stores, IGA markets, farm stands, and health food stores around Connecticut. Visit one of the retail store locations near you to get fresh raw milk or eggs while you shop for other local & organic groceries.

RECIPES

Here is our new collection of our favorite family recipes with our own pork products, with our own real photos! More recipes to add soon.

Porkchops with Apples & Onions

This is a modification recipes out there, using 2 of our porkchops.

Ingredients:

2 loin chops from Baldwin Brook Farm (they are all bone-in)
sale, pepper, oil
2 medium onions sliced length-wise
1 clove of minced garlic
1/4 teaspoon thyme (dry is ok)
1/4 teaspoon rosemary
1 teaspoon mustard (any kind you have!)
1/2 cup fresh apple cider
2 apples, sliced 1/4″ thick

Cut slits around the edges of the porkchop about 2 inches apart, just reaching past the fat. This helps them cook well. Season with salt, pepper on each side–then let them rest for about 15 minutes.
In a dutch oven or skillet, heat oil on medium heat, cook porkchops turning every couple minutes until cooked through. While they’re cooking, you can cut up onions and apples. Remove chops from pan when they’re done, and set aside.
No need to drain the oil. Keep it, the fat are good fats! Saute the onion slices until soft, about 15 minutes or until onions caramelize.
Add minced garlic, rest of the spices including mustard. Cook for a couple minutes, then pour in apple cider. Scrape brown bits.
Add in apples, cover to simmer about 5 minutes or until soft. Season with salt and pepper to taste.
Add pork chops back in, letting them nestle under the apples and onions. Serve and enjoy!