Brickhouse Farm

05/10/2026

The first grass tasting of the season

05/09/2026

Jezi with her new calf 💜

04/28/2026

04/14/2026

04/05/2026

Now taking reservations for whole & half beef and pork 🐄🐖

If you’ve been wanting to stock your freezer with high-quality, farm-raised meat, here’s what we currently have available:

Belted Galloway Beef
• Whole or half cows available
• $7/lb hanging weight
• + butcher fees
• $1.50/lb processing
• $100 kill fee

Purebred Mangalitsa Pork
• Whole or half available
• $9/lb hanging weight
• Everything included
• butchering
• smoking
• processing

Mangalitsa × Duroc Pork
• Whole or half available
• $6.50/lb hanging weight
• Everything included
• butchering
• smoking
• processing

Our Mangalitsa pork is rich, beautifully marbled, and absolutely incredible for anyone who cares about flavor and quality.

Message me if you want pricing estimates, cut sheet info, or to reserve your share before they’re spoken for.

02/20/2026

I saw Jerry (the Maine c**n cat) leap from the pile of hay to Pablo the donkey’s back and it was at that exact moment I realized
Dreams do come true

02/13/2026

Lardo is pure back fat—cured slowly with salt, garlic, herbs, and time—until it becomes soft, translucent, and almost sweet. It’s meant to melt, not crunch. To be sliced thin and eaten simply. Fat as luxury. Fat as preservation. Fat as reverence.

Its most famous home is Colonnata, a tiny mountain village carved into marble. For centuries, quarry workers cured pork fat in massive marble casks—the same stone used for sculpture—because marble stays cold, clean, and stable. Nothing fancy. Just necessity becoming tradition.

A couple years ago I visited Fausto there. His shop felt more like a chapel than a store—cool stone walls, the quiet scent of fat and herbs, and hundreds of marble casks stacked and aging, each one holding months…sometimes years…of patience.

I tasted lardo the way it’s meant to be eaten—paper thin, melting instantly on warm bread—and understood why this food survived wars, winters, and centuries. It wasn’t indulgence. It was wisdom.

02/10/2026

Let the magic begin ✨

The sweet alchemy of salt, meat and time

This is the 2nd step after butchering and drying the meat. We set all the cuts over salt and packed in salt. The size of the meat determines the duration of time it sits like that

01/08/2026

This guy was thinking “winner winner chicken dinner” when he saw our ladies. Thankfully we saw him and closed the coop. Sorry buddy

01/07/2026

I love it when different species of animals co mingle. Everyone’s favorites, whether a calf or a cat, is always the donks