FORREST RAISED PORK
Forest raised pork allows the pigs to be raised in their natural habitat. The pigs thrive in the soft soil of the woods while foraging for plants, roots, and other nutrients in their paddocks. At Olde Haven Farm we raise heritage breed pigs who are heartier and able to adapt to the temperature extremes in Maine. This habitat allows the pigs to be raised outdoors year around and free from confinement.
We have paddocks in the woods that we have set up and rotate the pigs through out the paddocks. You should see their faces when they get in a new paddock with fresh forage. They barely eat grain the first week because they are out exploring and turning over leaves. They may not know it, but they are really working for us though. They help us manage the woods. They even help with ticks, as the ticks survive winters under leaves in the forest, but when the pigs turn over those leaves, the leaves are composted quicker and the habitats that the ticks survive winter in are no longer there. That was one of the added bonuses that we did not expect, but we have seen a drastic reduction in ticks where the pigs have paddocks. The old decaying stumps and branches also are broken apart and put back into the soil. The pigs will leave the bigger trees alone but help manage some of the small ones that are popping up, leaving the forest room to breathe. They have a happy healthy environment, and we benefit from their work.
We sell all sorts of different cuts of pork. Favorites include our pork chops, roasts, bacon, and sausage. But you can also find the less common country style ribs, pork belly and ground pork. There are other cuts not listed here too. We also sell whole and half hogs. Contact us if you are interested in those.
Muscovy ducks are know for their great-tasting lean meat and are a favorite of many, especially chefs. Their red meat is flavorful and lean and most often compared to veal or a roast beef. Our Muscovy meat comes from free-range ducks with access to ponds, shelter and pastures.
Tips for preparing Muscovy
- Even though Muscovy is raised on our farm it is still considered a "game" meat and is best served at a medium rare temperature (155 F-165 F)
- Muscovy is much leaner than typical duck meat and should be roasted at a higher temperature (475 F) to maintain the moistness of the meat.
- The breast meat is the choicest part of the bird and should be prepared with the skin on to concentrate the flavor and keep the meat moist due to its natural leanness.
- The fat rendered from the cooking of the Muscovy can be saved and reused in several dishes in place of oil or butter to add a deep and savory flavor to the simplest of dishes.
We raise Finnsheep and Finnsheep Crosses here at the farm. Finnsheep meat is prized for its tenderness and sweetness. The Finnsheep is not a big sheep but it produces a lean, succulent meat with a light, delicate flavor. The meat is sought after by many a gastronome. Due to this breed's year-round lambing ability, Finn lamb is perfect for any holiday celebration. We offer a variety of cuts. If you are interested in a larger piece of meat, like a large leg of lamb, let us know and that can be arranged.
Our animals are raised hormone and antibiotic free, and have good happy lives on the farm before they serve their purpose.
Here at Olde Haven Farm we specialize in Forrest Raised Pork, Pastured Lamb, and Free-Range Muscovy Duck