February Events: Acorn Pork Across New England With Oink

February Events: Acorn Pork Across New England With Oink

The chefs at Oink are popping up all around New England and we’re excited they’ll be cooking up our Acorn Pork when they do. At the last event they created the incredible dish in the photo above – not only did it have Acorn Pork in it, but they used...
Committed To Sustainability: 1% For The Planet

Committed To Sustainability: 1% For The Planet

We’re thrilled to officially announce that we are now a member of 1% for the Planet! This is a commitment to donate a minimum of 1% of annual sales to support nonprofit organizations focused on the environment. By doing so we’ve joined a network of...
Sharing Our Story: Splendid Table Interview

Sharing Our Story: Splendid Table Interview

Listen to our Founder Jennifer Milikowsky talk about pigs, acorns and Walden Hill on NPR’s The Splendid Table this week. She had the pleasure of sitting down with David Leite to discuss farming and forestry and how we’re trying to blend the two using...
Acorn Pork Charcuterie: Soppressata at Heirloom

Acorn Pork Charcuterie: Soppressata at Heirloom

                            After 3 months of curing, we couldn’t be more excited for this Acorn Pork Soppressata now at Heirloom. We hear it has a delicious nutty flavor (not surprising!) in addition to this salami’s traditional spicy notes. It’s...
Happy New Year: Events to Start 2016 Right!

Happy New Year: Events to Start 2016 Right!

Oink Brunch Series Photo Credit: CT Eats The talented chefs behind Oink are at it again! For each of the next 3 Sundays (Jan 10, 17, 24) you have the opportunity to enjoy an incredible Sunday brunch at Caseus in New Haven and each will feature Walden Hill Acorn Pork...
Bacon a.k.a. Bacorn Two New Ways: British and Slab

Bacon a.k.a. Bacorn Two New Ways: British and Slab

                        Thanks to suggestions by our amazing customers, we have two new products available. Smoked pork loin, British bacon, is an extremely tasty alternative to the more common smoked belly that we call bacon in this country....
Sausage Stuffed Peppers: Finger Food Pleaser

Sausage Stuffed Peppers: Finger Food Pleaser

Whether in a pasta sauce, as a pizza topping or stewed in sauce, sausage is a great ingredient. Try this super simple appetizer: combine sweet Italian sausage with a handful of jack cheese, dash of fennel seeds, a few springs of fresh parsley, salt and pepper, and...
Offal, Not Awful: Skin!

Offal, Not Awful: Skin!

Eating Nose-to-Tail is sustainable and delicious, but sometimes it’s hard to know what to do with something you’ve never cooked and maybe never seen before! We’re here to help. Our Offal, Not Awful series highlights delicious ways to enjoy more...
Offal, Not Awful: Lard!

Offal, Not Awful: Lard!

Eating Nose-to-Tail is sustainable and delicious, but sometimes it’s hard to know what to do with something you’ve never cooked and maybe never seen before! We’re here to help. Our Offal, Not Awful series highlights delicious ways to enjoy more...