This past Sept., Erin and I (Joe), purely for business/QC, of course, had the downright awful chore of sitting and snacking and drinking at Broad Arrow's new charcuterie bar, The Rooting Pig. It did not disappoint. And bonus points: their obsession with all things porcine shows as much in their skillful butchery and sausage-making as it does in their commitment to the well being of their animals.
In fact, way back in summer, 2021, we connected with these pig whisperers and got to see their operation in action. We were super impressed by their approach to raising their animals. And then we had some of their pork chops and we knew we'd be working together. Now, for this winter, we're stoked that we were able to lock them in as our primary pork supplier.
From our badass butcher bud/Broad Arrow Market Manager, Anna, who has been an incredible resource and host:
At Broad Arrow Farm we use regenerative, soil-based methods to raise pigs, lamb, poultry and eggs on pasture and in the woods of Mid-Coast Maine's Pemaquid Peninsula. We are a farrow-to-finish operation, maintaining approximately twenty sows and two terminal sire boars for breeding. Our breeding program allows us to improve the quality of our herd according to the traits we value: hardiness, docility and foraging instincts, These traits in conjunction with our proprietary organic, soy-free feed regimen produce hogs that thrive in the woods and on pasture all year round. We use intensive grazing and agro-forestry methods, regularly rotating our herd onto fresh ground, to build soil, regenerate forage, and put our woods to productive use. This soil-based approach gives our livestock access to plants and nutrients that are unique to our location on the Pemaquid Peninsula.
The result is happier, healthier animals, enhanced fertility and water absorption in the soil, and more nutrient dense, taste-memorablel pork. Our livestock helps us improve their natural habitat.
We love a farm that is doing things right for their animals, for the planet and our palates. If you'd like a tasty peek behind the curtain, we can't recommend a trip to The Rooting Pig enough. It's an "on-farm charcuterie bar [that] serves Maine craft beer and cider, and low intervention wines to compliment our menu of Broad Arrow Farm salumi, Maine artisanal cheeses, and a hyper seasonal menu of small plates that changes weekly depending on what’s available from our farm and partners." Yes. Please.
Caramelized Leek Pasta - I'll take 2 of these!
One Pan Pork and Apples - A classic duo in my favroite type of cooking, one pan!
Spice Roasted Salmon with Cauliflower - 30 minutes till dinner? Yes. I would like that very much.
Sheet Pan Mushroom and Tomatoes - Okay, starting to get the sense I really like sheet pan meals... But if you'f like a little more cathartic recipe to stir over, you can always do a mushroom risotto too!
Hake and Tomatoes - Or take those tomatoes and cook them up with the hake.
Rigatoni Pie - Happy Birthday and shout out to my bestest but Connor! He can cook two meals: Pasta a la momma (pasta with sauce) and spaghetti pie. Here's a take on the second one and I hope you enjoy!
Recipes (ME + NH)