Pasture raised smoked bacon is cut from the pork belly of hogs raised outdoors on open pastures and wooded lots. These animals forage on a natural diet of grasses, roots and nuts resulting in deeply flavorful, well-marbled meat that crisps perfectly when cooked. Unlike conventional bacon, pasture raised pork contains a higher proportion of healthy fats (like Omega-3s). Our bacon is thick cut, smoked, and full of flavor, the best bacon you can buy!

Pasture-raised jowl bacon is cut from the pig's cheek. It offers a deeper, more savory pork flavor than standard belly bacon. Raised on open pastures, these hogs forage on natural diets that result in exceptional marbling, delivering a melt-in-your-mouth texture when crisped. This hard to find craft food is beloved by customers. Jowl is rich in collagen which makes the bacon unctuous and delicious. Jowl is not a large cut which means that quantities are limited!

Pasture raised smoked bacon is cut from the pork belly of hogs raised outdoors on open pastures and wooded lots. These animals forage on a natural diet of grasses, perennials, and roots resulting in deeply flavorful, well-marbled meat that crisps perfectly when cooked. Unlike conventional bacon, pasture raised pork contains a higher proportion of healthy fats (like Omega-3s). These are the ends of the bacon slab as it went through the slicer; the pieces are a bit thicker and shorter and have more smoke than a typical strip of bacon. If you like your bacon thick, you will love the end pieces!

Pasture-raised picnic shoulder is a richly marbled, bone-in cut from the pig's front shoulder. Because this muscle works hard, it delivers a deep, robust flavor. When slow-cooked, its fat cap melts beautifully, resulting in incredibly juicy, shreddable meat. This cut offers a complex, rich, and savory taste. The active outdoor lifestyle of pasture raised pigs yields a darker meat with superior texture and nutty flavor. Whether you are making low and slow shredded pork or a Sunday night roast, this shoulder roast with a center bone will give you tender, juicy results.

Pasture-raised picnic shoulder is a richly marbled, bone-in cut from the pig's front shoulder. Because this muscle works hard, it delivers a deep, robust flavor. When slow-cooked, its fat cap melts beautifully, resulting in incredibly juicy, shreddable meat. This cut offers a complex, rich, and savory taste. The active outdoor lifestyle of pasture raised pigs yields a darker meat with superior texture and nutty flavor. Whether you are making low and slow shredded pork or a Sunday night roast, this shoulder roast with a center bone will give you tender, juicy results.

Pasture-raised boston butt is a richly marbled, bone-in pork shoulder roast. Perfect for smoking, braising, or slow cooking, this heavily exercised cut breaks down as it cooks, resulting in melt-in-your-mouth tenderness and savory pulled pork. Because our pigs live active, natural lives, the cut develops generous intramuscular fat and a beautiful fat cap. The dense collagen and connective tissues melt down during long, gentle cooks, making it the ultimate cut for smoked BBQ pulled pork or pork carnitas.

Pasture-raised boston butt is a richly marbled, bone-in pork shoulder roast. Perfect for smoking, braising, or slow cooking, this heavily exercised cut breaks down as it cooks, resulting in melt-in-your-mouth tenderness and savory pulled pork. Because our pigs live active, natural lives, the cut develops generous intramuscular fat and a beautiful fat cap. The dense collagen and connective tissues melt down during long, gentle cooks, making it the ultimate cut for smoked BBQ pulled pork or pork carnitas.

Pasture raised smoked hock is the ultimate flavor booster for slow cooked dishes. Cut from the pig's shank joint, it combines nutrient-dense bone, rich collagen, and savory meat. Smoked over natural hardwoods, it brings a rich, smoky depth and velvety thickness to broths, greens, stews split pea soup and baked beans. Cooking Magic: When simmered low and slow, the tough connective tissues break down, melting into the cooking liquid to create a luxurious, gravy-like broth.

Pasture raised smoked hock is the ultimate flavor booster for slow cooked dishes. Cut from the pig's shank joint, it combines nutrient-dense bone, rich collagen, and savory meat. Smoked over natural hardwoods, it brings a rich, smoky depth and velvety thickness to broths, greens, stews split pea soup and baked beans. Cooking Magic: When simmered low and slow, the tough connective tissues break down, melting into the cooking liquid to create a luxurious, gravy-like broth.

This listing gives you ONE package of small sized country style ribs, weighing .75 -1 lb. Do you love ribs but wish that they had more meat and less bone? Country style ribs are the answer! Despite their name, country-style ribs aren't actually ribs. They are thick, meaty cuts taken from the well-marbled pork shoulder. They yield much more meat per bite than traditional ribs and melt beautifully when cooked. One package contains two portions. Dust with your favorite rub and/or brush with bbq sauce. Cook, covered, at around 225°F to 275°F for several hours until they reach an internal temp of about 205°F. Take the cover off for the last 15 minutes to allow the sugars to caramelize. The result is tender, fall-apart, finger licking meat.

This listing gives you TWO packages of medium sized country style ribs, each weighing 1 - 1.25 lbs. Do you love ribs but wish that they had more meat and less bone? Country style ribs are the answer! Despite their name, country-style ribs aren't actually ribs. They are thick, meaty cuts taken from the well-marbled pork shoulder. They yield much more meat per bite than traditional ribs and melt beautifully when cooked. One package contains two portions. Dust with your favorite rub and/or brush with bbq sauce. Cook, covered, at around 225°F to 275°F for several hours until they reach an internal temp of about 205°F. Take the cover off for the last 15 minutes to allow the sugars to caramelize. The result is tender, fall-apart, finger licking meat.

This listing gives you ONE package of large sized country style ribs weighing 1.25+ lbs. Do you love ribs but wish that they had more meat and less bone? Country style ribs are the answer! Despite their name, country-style ribs aren't actually ribs. They are thick, meaty cuts taken from the well-marbled pork shoulder. They yield much more meat per bite than traditional ribs and melt beautifully when cooked. One package contains two portions. Dust with your favorite rub and/or brush with bbq sauce. Cook, covered, at around 225°F to 275°F for several hours until they reach an internal temp of about 205°F. Take the cover off for the last 15 minutes to allow the sugars to caramelize. The result is tender, fall-apart, finger licking meat.

This listing gives you 2 small sized bone-in chops in one package of 2. Pasture raised pork chops are a premium, nutrient-dense cut from pigs that roam outdoors, foraging on natural diets of grasses, roots, and nuts. Unlike conventional pork, this meat features a deep color, rich marbling, and a robust, savory flavor. Superior intramuscular fat (marbling) and a healthy fat cap keep the chop remarkably tender and juicy during cooking. For best results, don't overcook them. Remove from heat when the internal temperature at the thickest part near the bone reaches 140F.

This listing gives you 4 total medium sized bone-in chops in two packages of 2. Pasture raised pork chops are a premium, nutrient-dense cut from pigs that roam outdoors, foraging on natural diets of grasses, roots, and nuts. Unlike conventional pork, this meat features a deep color, rich marbling, and a robust, savory flavor. Superior intramuscular fat (marbling) and a healthy fat cap keep the chop remarkably tender and juicy during cooking. For best results, don't overcook them. Remove from heat when the internal temperature at the thickest part near the bone reaches 140F.

This listing gives you 2 large sized bone-in chops in a package of 2. Pasture raised pork chops are a premium, nutrient-dense cut from pigs that roam outdoors, foraging on natural diets of grasses, roots, and nuts. Unlike conventional pork, this meat features a deep color, rich marbling, and a robust, savory flavor. Superior intramuscular fat (marbling) and a healthy fat cap keep the chop remarkably tender and juicy during cooking. For best results, don't overcook them. Remove from heat when the internal temperature at the thickest part near the bone reaches 140F.

Cut from the belly and breastbone area, right behind the shoulder. This is the exact same region where bacon originates, giving spare ribs a uniquely rich "porky" flavor. They contain more intermuscular fat (marbling) and connective tissue than their leaner counterparts, baby back ribs. This fat renders down during cooking to create meltingly tender, succulent meat. Baking them covered at a low temperature (225 to 250°F) in the oven with a flavorful liquid or barbecue sauce yields a highly tender result.

Pasture raised lard is made by rendering the thick layer of subcutaneous fat located just beneath the skin on the pig’s back and shoulder. It is a nutrient-dense, versatile, and highly stable cooking fat with a rich, savory pork flavor. Pasture raised lard is the second highest natural source of vitamin D (after cod liver oil). This soft white lard is non hydrogenated and has a high smoking point, making it a healthier cooking fat than seed oils.

Pasture raised leaf lard fat is rendered from the visceral fat found around the pig's kidneys and loin. It is a premium, snow-white cooking fat prized for its neutral flavor, creamy texture, and superior performance in baking and pastry making. Pasture raised pork fat is the second highest natural source of vitamin D (after cod liver oil).

Get the best of both worlds! Pasture raised lard has a savory porky flavor and is soft even when refrigerated. Grassfed tallow is exceedingly high in omega-3's and CLA's, and is hard at room temperature. This blend yields a medium consistency that is easy to scoop. Both are very healthy for baking and frying, and can be made into natural body care products.

Pasture raised pork back fat is the thick layer of subcutaneous fat located just beneath the skin on the pig’s back and shoulder. When rendered, it produces a nutrient-dense, versatile, and highly stable cooking fat (lard) with a rich, savory pork flavor. Pasture raised pork fat is the second highest natural source of vitamin D (after cod liver oil). Use this back fat to add flavor and nutrients to baked beans. Render it for healthy lard to use in baking and frying to replace seed oils. The cracklins that are left after rendering lard are delicious if you sprinkle them with salt and eat them like popcorn!

Pasture raised pork liver is a premium, highly bioavailable organ meat known for its rich, earthy flavor and exceptional nutritional density. This nutrient powerhouse yields a uniquely deep flavor and smooth texture ideal for traditional pâtés and classic searing. Liver is one of the most nutritionally dense foods available. It is packed with iron, copper, vitamins A and B12, and riboflavin. Soaking in milk overnight helps mellow the flavor. Slice it thin, dredge it in flour and lightly fry with sauteed onions, or make delicious liverwurst, pâté, or terrine. This is a superfood that your body will love. Many people purchase organ meats for their well fed pets.

Do you love bacon but want it chemical free? It is very difficult to find local processors who will make nitrate free bacon. Those who do require prohibitively large batches, and it doesn't even taste that good because of the celery powder and high amounts of salt. You can easily make your own delicious maple bacon at home with no special equipment. All you need is a fresh pork belly. ("Fresh" means uncured.) This is a WHOLE pork belly and will make you 11 pounds of bacon! You can freeze what you don't use immediately in convenient sized portions. It's as easy as doing a simple calculation for the amount of salt and maple syrup, rubbing them on the fresh pork belly, letting it age in the fridge for a week, then cutting it into portions and freezing it until ready for use. Smoking is optional, and can be accomplished in a standard grill or smoker. I will give you detailed step by step instructions for making bacon if you purchase this pork belly. You can make chemical free bacon!

This listing buys 2 - 1 pound packages of Sweet Italian, sausage that you can form into patties or cook loose. Your family will love this classic Italian sausage on pizza or in lasagna! Ingredients: pork, salt, spices, fennel, black pepper, sugar

This listing purchases 2 - 1 pound packages. Sausage that you can form into patties or cook loose, this sausage is zesty and bold without being spicy, the perfect ingredient for your favorite Italian dishes. Ingredients: pork, red pepper, salt, fennel, paprika

This listing buys 2 - 1 pound packages of sausage that you can form into patties or cook loose. Hot Italian Sausage packs Italian flavor with just enough heat. This sausage is amazing in spaghetti sauce or any dish that needs a little kick! Ingredients: pork, salt, red pepper, fennel, paprika

This listing buys 2 - 1 pound packages of sausage that you can form into patties or cook loose. Country Style Sausage is mild and ideal for savory dishes like sausage gravy and biscuits. Ingredients: pork, salt, spices, sugar

This listing buys 2 - 1 pound packages of sausage that you can form into patties or cook loose. Breakfast sausage is a classic and a customer favorite. It's delicious on its own, scrambled with eggs, or in any dish that calls for well seasoned meat. Ingredients: pork, sage, black pepper, salt, coriander, dextrose If you want two different flavors, comment below.

Buy this if you want two different flavors of sausage and comment below what you would like. Please see individual flavor listings for descriptions.

Beef short ribs are a rich, heavily marbled cut of meat from the lower rib cage. Prized for their intense beefy flavor and tenderness, they contain thick connective tissue that melts during low-and-slow cooking, creating a soft texture and a decadent, natural gravy. Brown them, then add liquid and simmer for 3 - 4 hours until falling apart tender.

Beef neck bones are an economical, flavor-packed cut consisting of small vertebrae sections, marrow, and meat. Because the neck is a hardworking muscle, the bones are surrounded by sinew and connective tissue that transform into tender, fall-apart meat and rich gelatin when cooked low and slow.

Super versatile, use ground beef to make juicy burgers, easy spaghetti sauce, or home made meatloaf.

Bite sized bits of beef ready to be simmered into a hearty stew.

Suet is rendered to make tallow. Grassfed tallow is high in omega-3's and CLA's. Use tallow as a healthy fat to fry food in, of use for skin care products like soap or body butter.

Grassfed tallow is high in omega-3's and CLA's. Use tallow as a healthy fat to fry food in, of use for skin care products like soap or body butter. Tallow is solid at room temperature.

Get the best of both worlds! Pasture raised lard has a savory porky flavor and is soft even when refrigerated. Grassfed tallow is exceedingly high in omega-3's and CLA's, and is hard at room temperature. This blend yields a medium consistency that is easy to scoop. Both are very healthy for baking and frying, and can be made into natural body care products.

Grass fed beef heart. Heart is notably high in magnesium, coQ10, and zinc. Rich and flavorful with the texture of a firm steak.

Brisket is a versatile, deeply flavorful beef cut perfect for long, slow cooking. This is the "flat", the portion of brisket that is ideal for braising in stews or pot roasts. It is the leaner part of the brisket and has straighter grain.

This is the point portion of the brisket. The point is thicker, fattier, and heavily marbled, making it ideal for shredded beef, burnt ends, or pulling. Always cook brisket low and slow.

The whole brisket, including both the flat and the point. Brisket is a favorite for low and slow smoking, and shines is home made pastrami or corned beef, and makes amazing braised beef.

Grass-fed flank steak is a lean, flat, and boneless cut from the cow's abdominal muscles. Because grass-fed beef cooks faster, a quick, high-heat sear is recommended. Flank steak features long, pronounced muscle fibers (or "grain"). It is a hardworking muscle, so it is inherently firmer and chewier than loin cuts. To bring out the best in a flank steak, it is recommended that you marinate it, sear it hot and fast, let it rest for 10 minutes, then slice it against the grain.

Skirt steak consists of thick, long muscle fibers interwoven with connective tissue, which gives it a satisfying chew and allows it to absorb marinades exceptionally well. Because it is lean, grass-fed skirt steak can overcook and become tough very quickly. It thrives under hot and fast cooking—such as on a blazing hot grill or a cast-iron skillet—and is best served medium-rare. Slice it against the grain. It is a perfect cut for fajitas.

A long, flat, V-shaped muscle. Because it is a heavily worked muscle, it has a coarse, open grain and benefits greatly from acidic marinades. There is only one hanger steak per animal, making it a rare and highly sought-after "secret" cut. Hanger steaks shine when you marinate them, sear them hot and fast, rest for 10 minutes, then slice against the grain.

Unlike marrow bones (center-cut femur shafts), knuckle bones are the heavy, knobby joints where the bones connect. They contain a smaller amount of marrow but are dense in the spongy inner bone. The defining feature of a knuckle bone is its thick layer of gristle and joint tissue. When simmered, these tissues break down into gelatin, creating a broth that thickens or "gels" when chilled in the fridge. They are heavily utilized as a base for soups, stocks, and reductions. Many cooks roast them first to brown the meat scraps on the surface before slow-simmering them for 12 to 24 hours to extract the nutrients.

Grass-fed beef marrow bones are nutrient-dense cuts taken primarily from the femur or shanks of cattle raised exclusively on pasture. Prized for their rich, buttery marrow and high collagen content, they are a staple ingredient for slow-simmered bone broths and are often roasted to be scooped onto toast.

(Please choose this option if you will not be returning a CLEAN jar and lid from a previous milk purchase. I need to have one jar deposit for every jar you have in your possession. The deposit rolls forward to future milk purchases as long as you return the CLEAN jar and lid to me. It is refundable when you return the jar/lid and don't buy another jar of milk. Please let me know when you plan to return it for your deposit so I can give you an extra credit for your deposit.) Raw grass-fed milk tastes delicious. It is so much better than the stuff you buy at the store! It contains beneficial bacteria and enzymes (including lactase) that help you digest it easily. The proteins haven't been denatured by high heat pasteurization. Grass fed milk is packed with nutrients including CLA's and omega-3's because the cows are eating what they were meant to eat: grass. No grain. I am very careful with milking hygiene, and I test my milk twice a month to ensure that it is low risk for the safety of my customers.

**Chose this option if you have a jar and lid from a previous milk purchase from me to return for credit. Please wash the jar/lid very thoroughly! Do not return jars with milk residue.** Have you ever noticed how milk from the grocery store makes you and your kids feel? Conventional milk causes mucous, skin irritations, digestive complaints, even behavioral problems... When you eat things that you can't properly digest, your body lets you know by manifesting all those symptoms. Good health--including mental health--starts in the gut. Do you want milk that nourishes your family rather than causing problems? Raw grass-fed milk is so much better than the stuff you buy at the stores! It contains beneficial bacteria and enzymes (including lactase) that help you digest it. The proteins haven't been denatured by high heat pasteurization. Grass fed milk is packed with nutrients including CLA's and omega-3's because the cows are eating what they were meant to eat: grass. No grain. I take great pride in producing clean, low risk raw milk. I take sanitation of my milking procedure very seriously. I test my milk twice a month and get consistently excellent results.

The FDA won’t let me officially say that colloidal silver is anything more than a mineral supplement. Anecdotally, though, I can tell you that it is good for dozens of uses in the home and on the farm! Colloidal silver is a gut friendly alternative to antibiotics, and it is also antifungal and antiviral. I have used colloidal silver to: -Heal a cat’s paw that had 4 punctures all the way through and was badly infected -Nebulize to soothe asthma or irritated lungs after breathing dust -Kill yeast infections -Heal bloody diarrhea in a calf (could have been fatal) -Prevent mildew in water bottles Recommended uses: -Topically on wounds and burns -In ears for ear infection, as long as ear drum is not ruptured -In eyes for pink eye -Nebulize for lung problems -Immune support at start of school year -Kill gut dysbiosis pathogens -Heal yeast infections -Nasal spray Be aware that when you start taking silver internally, it can cause a Herxheimer reaction as pathogens in your gut die off. This can cause flu like symptoms, but it is a sign that you are getting better. From personal experience, I believe that healthy gut microbes are not harmed by colloidal silver, while harmful ones are killed by it. Some people claim that colloidal silver will turn you BLUE, a condition called argeria. Please do your own research on the matter. My family, myself, and my animals take large amounts of silver regularly, and it has not turned any of us blue. Colloidal silver with 10 ppm, a small particle size, is easy for your body to flush the excess silver. Avoid taking other forms of silver that are not pure colloidal silver. If you want to learn more, I recommend joining the facebook group "Colloidal Silver for Kids, Adults, and Pets".

50% maple sugar!! This rub is a blend of my favorite spices. I love to sprinkle it on pork chops or coat the outside of a roast with it. I did not add anticaking chemicals. Maple sugar, himalayan salt, organic onion powder, organic garlic powder, smoked paprika, organic ginger, organic black pepper, organic cumin.

I grow the best garlic! It won the blue ribbon at Lamoille Field Days a few years ago. Bulbs are generous and big. Hardneck garlic has only large cloves, none of those fiddly tiny cloves you find in the center of softneck garlic. My garlic stores well through the winter. If you want to grow your own, you can plant the largest cloves in the fall. I can send you detailed instructions for planting and growing garlic, as well as lacto-fermenting whole or minced cloves.

Tapped and boiled by my 10 and 12 year old neighbors (with help from their dad who sugars professionally), this is the real deal. Replace refined sugar with this healthy natural alternative for all your cooking–maple syrup is for more than pancakes!

Tapped and boiled by my 10 and 12 year old neighbors (with help from their dad who sugars professionally), this is the real deal. Replace refined sugar with this healthy natural alternative for all your cooking–maple syrup is for more than pancakes!

Bread the way it was meant to be. Many people who have trouble digesting quick rise wheat bread find that they can enjoy old fashioned, naturally leavened bread that had enough time to ferment. Sourdough bread has a significantly lower glycemic index than modern bread, so it doesn’t spike blood sugar. Baked with organic flour by my friend at Forrest Rhodes in Newport Center.

Ground lamb is a versatile, richly flavored red meat made from the finely minced trim of young sheep. It offers a robust, earthy, and slightly gamey taste that is perfect for bold spices. Grown by AJ's Happy Chick Farm in Albany.

I have three friends that produce eggs for my boxes, and all of them love and pamper their flocks. These chickens live happy lives and get plenty of sunshine. Cheap eggs from the grocery store are produced by hens that live in a cage roughly the size of a shoebox, they never go outside, and the air they breathe is loaded with manure dust. Not only are these eggs much healthier for you, but when you buy them you are supporting humane treatment of animals.

These lovely gourmet mushrooms are meaty and savory and shine in soups, sauces and stir fries. Grown by my friend at Forrest Rhodes in Newport Center. Please note that occasionally we may have to substitute dried mushrooms for fresh ones. My friend grows on a small scale and mushroom harvests are sometimes unpredictable.

Lamb kebabs are skewered and roasted for grilling over an open flame. They offer a juicy, richly flavored bite with a signature smoky char, perfectly balancing the distinct, robust taste of the meat. Grown by AJ's Happy Chick Farm in Albany.

4 succulent lamb chops. This lamb is not gamey like lamb you may have had before. It is tender and mild. These chops cook up beautifully into a gourmet meal!

My shampoo bars feature nettle leaf, a traditional Russian scalp tonic that stimulates circulation. Shampoo bars leave your hair soft and clean without the toxic load and plastic waste of conventional liquid shampoos. Follow with a diluted vinegar rinse for best results. Get a 16 oz bottle, fill with 1 oz of apple cider or white venegar, and fill the rest of the way with water. After washing suds out of your hair, squirt this vinegar rinse over it. You may choose to leave the vinegar in or wash it out. Not recommended for people with curly or chemical treated hair. Ingredients: olive oil, castor oil, coconut oil, my farm’s milk, lye, nettle powder, essential oils of pine scotch, cedarwood, and eucalyptus

Featuring my farm’s grass fed tallow and pasture raised lard, this lip balm not only protects your lips with a natural lipid moisture barrier, but heals and soothes while promoting elasticity. The peppermint leaves a pleasant cooling sensation. Ingredients: my farm’s grass fed tallow, my farm’s pasture raised lard, organic beeswax, peppermint essential oil, rosemary extract

Made by my friend Diane Ashworth from her own grass fed tallow. This deodorant is aluminum free, and is much gentler on your skin than baking soda.

Do you have dry or sensitive skin? You will love my soap. It is very gentle. People who think that they have bad skin find that they respond really well to my soap. All of my bars are made with farm grown lard and raw milk. I ONLY use natural ingredients, no synthetic dyes or fragrances. Lavender Oatmeal Farmstead Soap Did you ever take oatmeal baths as a child if you had a rash? Oatmeal is very soothing to irritated skin, and this fine oat flour feels like a soft terry cloth towel as it gently exfoliates. Ingredients: olive oil, my farm's lard, coconut oil, my farm's milk, lye, oat flour (gluten free), lavender essential oil

Do you have dry or sensitive skin? You will love my soap. It is very gentle. People who think that they have bad skin find that they respond really well to my soap. All of my bars are made with farm grown lard and raw milk. I ONLY use natural ingredients, no synthetic dyes or fragrances. Briny Sea Farmstead Soap Sea clay absorbs excess oil and dirt while detoxifying skin pores, making it effective for acne prone skin. Salt mineralizes skin and is a gentle exfoliant. Ingredients: olive oil, my farm’s lard, coconut oil, my farm’s milk, lye, himalayan salt, sea clay, essential oils of eucalyptus and rosemary

Do you have dry or sensitive skin? You will love my soap. It is very gentle. People who think that they have bad skin find that they respond really well to my soap. All of my bars are made with farm grown lard and raw milk. I ONLY use natural ingredients, no synthetic dyes or fragrances. Medicine Bear Farmstead Soap In frontier America, bear fat was a valuable commodity regarded for its healing and moisturizing abilities. Bear fat soap is soothing to dry skin and has rich lather. Nettle leaf stimulates circulation. Ingredients: olive oil, my farm's lard, bear fat, coconut oil, my farm's milk, lye, nettle leaf, essential oils of cedarwood, rosemary, lavender, and tea tree

Do you have dry or sensitive skin? You will love my soap. It is very gentle. People who think that they have bad skin find that they respond really well to my soap. All of my bars are made with farm grown lard and raw milk. I ONLY use natural ingredients, no synthetic dyes or fragrances. Charcoal Peppermint Farmstead Soap The porous structure of charcoal sponges up dirt and toxins, leaving your skin clear and smooth. Ingredients: olive oil, my farm's lard, coconut oil, my farm's milk, lye, activated charcoal, peppermint essential oil

Do you have dry or sensitive skin? You will love my soap. It is very gentle. People who think that they have bad skin find that they respond really well to my soap. All of my bars are made with farm grown lard and raw milk. I ONLY use natural ingredients, no synthetic dyes or fragrances. Rose Clay Farmstead Soap Rose clay absorbs excess oil and dirt while detoxifying skin pores, making it effective for oily skin. Ingredients: olive oil, my farm's lard, coconut oil, my farm's milk, lye, rose clay, essential oils of cedarwood and geranium

Do you have dry or sensitive skin? You will love my soap. It is very gentle. People who think that they have bad skin find that they respond really well to my soap. All of my bars are made with farm grown lard and raw milk. I ONLY use natural ingredients, no synthetic dyes or fragrances. This soap is “unscented”, but the honey gives it a lovely sweet smell. Shea butter is ultra moisturizing and anti aging, and honey promotes healing while giving a luxurious, creamy lather. Ingredients: olive oil, my farm’s lard, coconut oil, my farm’s milk, lye, shea butter, organic Vermont honey