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Pasture-Raised Bacon, Sausage & Ground Pork
Pasture-raised bacon from pigs that lived like pigs — that’s the short version. Our hogs are rotated weekly through partially wooded Maryland paddocks, rooting for acorns and forage on top of a Non-GMO, soy-free ration milled locally in Pennsylvania. No antibiotics, no added hormones, no confinement barns. This is the breakfast-and-beyond department: bacon, seven sausage varieties from maple breakfast links to chorizo and smoked kielbasa, and ground pork for everything else. All of it vacuum-sealed, shipped frozen to 24 states, or ready for farm pickup.
Showing all 9 results
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Bacon
Price range: $6.95 through $19.95 — or subscribe to save 5% -
Maple Breakfast Sausage
$11.99 — or subscribe to save 5% -
Sweet Italian Pork Sausage
$11.99 — or subscribe to save 5% -
Country Style Sausage
$11.99 — or subscribe to save 5% -
Fresh Breakfast Sausage Links
$11.99 — or subscribe to save 5% -
Sage Pork Sausage Patties
$11.99 — or subscribe to save 5% -
Kielbasa
$11.99 — or subscribe to save 5% -
Ground Pork
$10.99 — or subscribe to save 5% -
Pork Chorizo
$11.99 — or subscribe to save 5%
Why Wood-Lot Pork Tastes Different
Most grocery-store pork comes from pigs raised indoors on concrete. Ours spend their whole lives outside in what we call wood lots — part woods, part open ground — moved to fresh paddocks every week, eating a real share of their own diet straight off the land. An active pig on a varied diet builds richer-colored, more flavorful meat than a confinement pig ever will, and nowhere is that more obvious than in the cured and seasoned cuts. Bacon and sausage are where pork flavor is concentrated; start with better pork and everything downstream gets better.
Finding Your Sausage (a Field Guide)
- Breakfast, sweet side: Maple Breakfast Sausage — maple in the mix, kid-approved.
- Breakfast, savory side: Sage Pork Sausage Patties or Fresh Breakfast Sausage Links — the classic diner flavors.
- Country Style Sausage: the all-rounder — biscuits and gravy, stuffing, meatballs.
- Sweet Italian: built for pasta sauce, sausage and peppers, and pizza topping.
- Pork Chorizo: the spice route — tacos, breakfast scrambles, queso fundido.
- Smoked Kielbasa: already smoked, ready to slice into pierogi night, bean soups, or straight onto the grill.
- Ground Pork: the blank canvas — dumplings, burgers, meatloaf blends, or your own sausage seasoning.
- And the Snack Sticks — technically a beef product, but they live in the same lunchbox niche, so you’ll find them here too.
A Word on Curing
Cure methods vary by product — our bacon listing details exactly how it’s cured, and every sausage page lists its full ingredients. We keep ingredient lists short and readable; check the product page for the specifics on any cut you’re particular about, or just ask us. We’re the ones who made it.
What to Look For in This Category
Stocking a breakfast rotation? Bacon plus one sweet and one savory sausage covers most mornings — the three-pack most families land on.
Cooking dinner from the freezer? Sweet Italian, chorizo, and kielbasa are the weeknight shortcuts — each one carries a whole dish’s seasoning inside the casing.
Buying pork in volume? Individual packs are here year-round; if you’re filling a freezer, a quarter, half, or whole pig through our bulk buys gets you bacon and sausage in the mix at the lowest price per pound — sausage flavors are customizable on whole hogs.
Frequently Asked Questions
The pork and the curing
What makes bacon "pasture-raised"?
The pig, not the cure. Our bacon comes from hogs raised outdoors in wood-lot paddocks their entire lives, moved weekly to fresh ground — not from confinement barns. How the pig lived is the biggest flavor variable in bacon.
How is your bacon cured?
Cure details are listed on the bacon product page, along with the full ingredient list. If you have a specific question about the process, contact us — we’re happy to walk through it.
Do your sausages contain fillers or MSG?
Ingredient lists are printed on every product page and kept short. Pork, seasoning, casing — check the specific sausage for its exact list.
Is your pork Non-GMO and soy-free?
Yes. Our pigs get a Non-GMO, soy-free ration from a local Pennsylvania mill on top of what they forage — no antibiotics, no added hormones.
Cooking and buying
What's the best way to cook pasture-raised bacon?
Lower and slower than you’re used to — a cold pan or a 375°F oven. Pastured bacon can be leaner than grocery bacon, and gentle heat renders the fat instead of scorching it.
What's the difference between kielbasa and your fresh sausages?
Kielbasa comes smoked and fully seasoned — slice and heat. The fresh sausages (breakfast, Italian, chorizo, country) are raw and need a full cook-through.
Can I get sausage in a bulk pork order?
Yes — quarter, half, and whole pigs all include sausage in the standard cuts, and whole-hog buyers can pick their sausage flavors on the cut sheet.
How does shipping work?
Everything ships frozen and vacuum-sealed by UPS to 24 states, in insulated boxes. Or order online and schedule a pickup at the farm in White Hall, Maryland.
Related
Shop all pasture-raised pork — chops, ribs, roasts, and ham
Pastured pork chops for the dinner side of the pig
Pasture-raised ham, steaks and hocks
Grass-fed beef hot dogs, bologna and snack sticks — the beef side of the deli drawer
What Customers Are Saying
From the Farm Blog
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