Our Farms
Three family farms. All within 30 miles. Every animal broken down in our own kitchen.
We don’t buy boxed meat from a distributor. We buy whole animals from farmers we know by name, pay them a fair price, and use every part: chuck and brisket for burgers, points for burnt ends, drippings for poutine gravy, bones for stock. It costs more. It tastes better. And the money stays in Cumberland and York counties.
Presumpscot Ridge Farm
A fourth-generation family herd on the ridge above the Presumpscot River. Their Angus-Hereford cattle graze open pasture from May to November and eat the farm’s own dry hay through the winter. Every burger and every brisket we serve starts here.
Old Stage Road Farm
Berkshire and Tamworth hogs raised outdoors in the woods and pasture off Old Stage Road. Slow-growing heritage breeds give us the marbling our 14-hour pulled pork depends on. Our bacon is cured and smoked for us in small batches.
Highfield Acres
Birds raised on moving pasture, moved to fresh grass every day. They grow slower and taste like chicken used to. We break down whole birds in our kitchen, so the thighs go to the Nashville Hot and the wings go to the smoker.
Local growers, in season
Maine potatoes for our hand-cut fries. Greens, cucumbers and radishes from nearby growers in summer. Wild blueberries for the cobbler, jam and mule. Maple syrup from a sugarhouse up the road. Cheese curds and cheddar from Maine creameries, and Maine oak and maple split for the smoker.
See What We Make With It