Pasture Raised & Veteran Owned
Gus Franchi started his farm in Mason, NH the year he got out of the Marine Corps in 2018. His operation takes place on 55 acres of leased land in southern NH. Currently, the pigs are foraging through forest and open paddocks as Gus and the animals work to turn the land back into pasture. The priority of the farm is to have a positive impact on the environment, ensure the well being of the animals, and provide the best quality local food for the community
MISSION AND ASPIRATIONS
An Environmental and Natural Farm
Pastured Pork is in stark contrast to the pork you normally find at the grocery store that were raised in Confined Animal Feeding Operations (CAFO). The thicker, juicier, more dense cuts have a deep, rich, more “porky” taste that will leave you feeling more full. CAFO pork is the bland, white, water saturated sliver of meat that’s rarely requested for dinner.
Pastured Pork is a healthier product in many ways including it’s high amount of vitamin-D that’s absorbed during the pigs long naps in the sun. Because our pasture and woodlots are a more natural and spacious setting for pigs, they don’t require the antibiotics to combat the stress and disease ridden CAFO settings. Choosing to consume pasture raised animals is choosing not to contribute to the growing concern of antibiotic-resistant pathogens.
Humane treatment of animals is of the upmost important to us. We use low stress loading techniques and gentle handling. We go as far as to employ our pigs to labor on our farm. We give them a pasture or woodlot to run, root, rototill and fertilize for about a week and then they move on to a new one. This gives us time to plant forage for them and the wildlife as well as time for the soil to heal and absorb their nutrients. They continue this rotation and won’t touch the same soil for almost 5 months. This actually improves the environment instead of degrading it.
Our Pastured Pork is also a truly local product. Every dollar stays between New Hampshire and Massachusetts. They are born in NH, grown in NH, eat feed grown in MA, butchered in MA, and sold here directly to customers such as your self. This keeps the money local and the "Food Mile" low.
Straight from the Farm
SWEET ITALIAN SAUSAGE & SPINACH SOUP
1 pound of Gus’s Farm Sweet Italian Sausage
1 medium onion
3 cups of fresh spinach
1 cup of shredded carrots
15oz can of chick peas (be sure to rinse first)
32oz Chicken broth
15oz Diced tomatoes
1 tablespoon of olive oil
2 teaspoons of basil
1 teaspoon of garlic
Salt & pepper to taste
Optional: Crushed red pepper flakes
1. Cook 1 pound of Gus’s Farm Sweet Italian Sausage until completely browned in a skillet.
2. In a big soup pot add 1 tablespoon of olive oil with 1 medium onion chopped and1 cup of shredded carrots. Cook over medium heat until vegetables are soft (about 5 minutes).
3. Add chicken broth, fresh spinach, chick peas (be sure to rinse first), diced tomatoes, and 1 pound of cooked Gus’s Farm Sweet Italian Sausage. Add spices and let simmer over medium heat for 20 minutes.
4. Add two cups of water for a thinner soup.