Hi everyone,

I just wanted to let you know that we got word last night that one of our farm's pure bred Large Blacks has been chosen to take part in the approaching Cochon 555 event.

This is a national event which is held in ten cities around the USA and then has a grand finale in the Summer.

There is a website detailing all information and it gives a great decription of the competition's goals.  As a small farm it will give us a chance to shine on  a 'big stage' at least for one night.

More importantly it will give our farm some credibility and name recognition with the many gifted Chef's out there who want to use local quality ingredients but  who are cautious about leaving the huge supply companies with their factory farmed vacumed boxed meats.  

Our pig's Chef is Mary Dumont from 'Harvest' in Boston. And we are thrilled that she is cooking and prepping our pig.  Hi Mary --Your pig is looking fantastic and for the last three weeks it has been getting winter squash ( that got frozen ) from Tangerinis farm in Millis ( thanks laura)

We also have been asked if we can supply blood and a whole pig's head to Lydia Shire from "Ober" for the competition and have said that we will. So it seems that  pigs or parts from two of Brambly Farms pigs are going to represent our family farm.

The only thing which would make this better for our farm is if Matt and George from "Tastings" were our competition Chef's. These guys are great and are our biggest and most loyal customers.  They work magic every week with our farms produce :)


We are taking orders now for whole and half pigs. We have two batchs booked into be processed in early Feb and Mid March.

Call or email for details

Thank you for your support and help as we try to get established  we are  very grateful.

All the best

Ted & Sandra

Brambly Farms