pigs & soil improvement

Certified Tamworth pigs and long haired Mangalitsa pigs are on the farm primarily to improve the soil. The crops that the honey bees gather are an indication of the health of the soil. The soils of our upland farms in Vermont is worn out. Raising pigs are one of the best ways to restore the soil as they root around and defecate. With our foresters and ecologist, we have identified some acreage of the forest that can have the wood harvested for lumber for barns, building and heating our homes. The pigs then are put to pasture here, clean up the balance wood on the land, improve the soil and prepare the land for planting grains and elderberries.

$48 farm special – pastured pork

8 lb. total, includes your choice of: sausage, chops, ham, ground pork, ribs, smoked bacon (limit one)

please e-mail Todd or call the barn, 802.441.3176, to schedule a pickup or delivery.


long haired Mangalitsa piglets for sale $325

writings & images about the pigs & soil of Thornhill Farm

  • field report. stump & rock picking team. July 22, 2016
    After weeks of picking rocks from a field we transformed from forest, this most honorable team was happy to see me planting a green manure crop oats and peas. Their work was done, for now, and it was time to rest. Thank you Keven, Harold, Chuck, Cliff, Dave, and Ronan, L to R.

    The forest went through a 6 month review process – with the forester and ecologist to identify land that was relatively flat and not wetlands, then presentations and sign offs by the USDA, Northeast Kingdom wetlands chief, and finally the Vermont Land Trust. Then a month of harvesting the wood, sending the few hardwood and softwood logs to the saw mill a few miles away and making huge piles of wood chips, which will be food for the soil. A month of harvesting stumps and rocks followed.

    It is dry now, I tasted the dirt of of the land for dinner. Tomorrow afternoon the rains will come.
  • Thornhill Farm Steamed Pork Bun June 11, 2016

    by Chef Patrick Feury

    Patrick Feury's Steamed Pork Buns 2

    3 lb            Pork Belly Skin Off
    2 cups       Kosher Salt
    2 cups       Dark Brown Sugar
    2 Bunch    Scallions
    3 ec.           Star Anise
    3 inch        Peeled Ginger Sliced
    2 cups        White Wine
    4 cups        Water
    1 cup          Soy Sauce
    1 tbsp         Mushroom Soy
    4 oz            Soy Bead Oil


    Mix the Kosher salt and the dark brown sugar together and In a sheet pan lay half the sugar / salt mixture down on the sheet pan. Then lay the pork belly on top. And rub the other half of the salt / sugar in top of the pork belly. Let sit for 24 hours, in the refrigerator below 40 degrees.

    When it’s cured wash all the excess salt and sugar off the pork belly. Then you will roll it up and thigh it with a butcher knot and truss it tightly.

    So that is a In a 2 gallon pot get hot on the stove add the oil then the scallions, ginger, and star anise cook with no color until the scallions are wilted. Then add the white wine and bring to a boil. Then add the water, soy and mushroom soy. Place the pork belly into the liquid then bring to a simmer and cook for about three hours. You will know when it’s done when you can stick a fork in it and it pulls out very easily. Remove from the liquid. You can save the liquid and freeze it for next time you make pork belly.

    Ready to slice and place on steamed bun, I like a little iceberg lettuce and spicy mayo.