Q&A with Brown Boar Farm

Peter Burrows, Brown Boar Farm, Boston 

Farmers are the very heart of the Cochon555 tour. As part of our new Spotlight series for guests past and present, we take you behind the scenes for a Q&A with those who provide the beautiful pigs for our competition. Meet Peter Burrows of Brown Boar Farm from our Boston event.

What is your farming philosophy?
Brown Boar Farm is committed to producing wholesome, naturally raised meat in a humane and environmentally friendly way. We specialize in heritage breeds raised on pasture and in forests free from any confinement, non-therapeutic antibiotics, growth stimulants, and GMO feed.

What is it that intrigues you about heritage breed pigs?
Heritage pigs provide greater diversity, superior taste, and can thrive in any Vermont weather on mountainous farmland unsuitable for normal crop production.

What is your favorite pork cut and way to cook it?
If we have to pick just one, then It is an old standby: A tasty slab of pork ribs with a dry rub of pepper salt, herbs, chili pepper, cayenne; cooked low and slow in the oven, and brushed with genuine Vermont maple syrup in the last half hour of cooking to absorb some of the spicy heat!

The root of all Cochon555 events is the community of small and family farmers whose sacrifice and talent results in the heritage breed pigs we celebrate. Peter Burrows of Brown Boar Farm  focuses his efforts on raising Tamworth, Berkshire, Large Black, Hereford, Red Wattle, Old spot breeds. You can find out more about them and get information about where to enjoy the savory gifts of their labor at http://www.brownboarfarm.com/.  

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