Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Greater Boston Area >
Mar 19, 2007 10:54 AM

Blood Farm experience?

Anyone familiar with the meat from Blood Farms in Groton?
Had brunch at a friend's house that included their bacon. It was quite tasty.
I am curious about their farming methi\ods (antibiotics?, grass fed?, etc) and don't find anything on the web. Thought I would get your feedback before I call them directly...

  1. Click to Upload a photo (10 MB limit)
    1. re: ScubaSteve

      Do a search on the New Englad board. There are more posts there, not sure if that will answer your question.

    2. I don't know any specifics about their farming methods, but we have about 12 pounds of Blood Farm bacon in our basement freezer, which will probably get us through the rest of the spring before we need to head back out to load back up. So consider that an unqualified endorsement of the bacon, at least.

      2 Replies
      1. re: BarmyFotheringayPhipps

        Ah, a P.G. Wodehouse fan....fine him 5 pounds!! (Only kidding!)

        Where is Blood Farm located??? We would be driving north from Lancaster, MA

        1. re: Lilibet

          The street address is 94 W Main St, West Groton, MA, which is also known as Route 225. According to Google Maps, it's only about 15 miles from Lancaster, and the directions look quite straightforward.

      2. We are Blood Farm regulars, buying just about all our meat from them. This is mostly pork (we get whole hogs, cut to our specifications), some lamb and occasional beef and veal. When we first visited, I asked lots of questions about their farming practices and they told me they farm fairly small numbers of pigs and cattle. I think (not sure now, it's been a few years) that they do not routinely feed antibiotics. Lamb comes from other farms, mostly 4-H programs. They invited me to go down and see the animals in their barns, something I didn't do at the time but I think the invitation is open to anyone asking about how they keep their animals.

        They butcher their own meat and are USDA inspected just about daily. Because they are a small, family-owned and operated business you can look into the workroom where they cut and wrap the meat. You can also visit the smoke room where they smoke bacon, hams and special orders like turkeys.

        Why don't you visit the shop and talk to the people? They are straightforward, plain-speaking people and didn't seem bothered by my questions.

        9 Replies
        1. re: cheryl_h

          Do you happen to know their hours? I've had no luck phoning. Tx.

          1. re: Aromatherapy

            I think they're open from about 9am weekday mornings, closing at 5pm. I usually stop in on Saturdays when they're open from 9 until about 1 or 2pm, I'm not sure because I go in the mornings.

            They're a small, not very modern operation. I've been in the butcher shop when there's only one person handling the phone as well as the customers and it can be very slow.

            1. re: cheryl_h

              i called yesterday to get their website info (nope) and the phone rang busy for about half an hour. i think when they are not near the phone they take it off the hook.

              1. re: ScubaSteve

                I have tried calling several times and get a busy signal. I'll keep trying but in the mean time, if anybody out there main concern is the anti-biotic question. Thanks for your help.

                1. re: pasta

                  i think, but i'm not sure, that they only use anti-biotics as needed not prophylacticly. and since their herd is tiny i suspect that any used would be narrow rather than wide spectrum.

                  1. re: ScubaSteve

                    Has anybody got a ballpark figure what a whole hog costs at Blood farm?

                    1. re: janzy

                      It's $1.50 per pound, dressed weight. A typical hog weighs around 150 lbs, dressed weight, and the net weight of the meat you get is around 120 - 130 lbs. This is from memory so my figures may not be exact.

              2. re: cheryl_h

                I managed to get through:
                Hours: 8-5 M-F, 8-1 Sat, closed Sun.
                I got a fatback from them, but missed their christmastime leaf lard. Hopefully they'll have some more next time I'm back there.

            2. re: cheryl_h

              According to the current Blood Farm Price List, hours of operation are: Mon-Fri, 8am-5pm; Sat, 8am-1pm.

            3. Due to the responses to this thread, I made a custom order from Blood Farm this past weekend. I ordered four seven pound Boston Butts (Bone In) for Pulled Pork. I was told by one of the employees that their pork is organic. I smoked them for 12 hours on my Weber kettle Grill and they came out perfectly.

              Best Pulled pork recipe ever BTW:

              I also tried their Bacon, which was thick cut and freshly smoked - delicious! Waiting for a good time to try the Hot Italian Sausages too.

              You need to call your meat orders in a couple of days ahead of time since it's mainly a wholesale operation. They raise their own Pigs and Beef, they also take in Lamb, Chicken and Veal from other sources and retail that too.

              They definitely have a new regular for their Pork products.

              1 Reply
              1. re: mjg0725

                It's certainly a good idea to call in orders in advance, but I've actually had good luck just walking in and getting smaller orders filled on the spot. They were happy to cut me a 5 pound piece of bone-in pork shoulder a few weeks ago which made an excellent slow roast. In any case, I completely agree about their pork, both fresh and smoked -- excellent. And the price is right as well.

                I'm curious what others think of their beef - I've tried it but I found it a bit bloody-tasting. I think that the super-freshness is an advantage with pork but that beef calls for a bit of (properly managed) aging. Does anyone know whether they age their beef at all? - mine didn't taste as if they had, but I don't know for a fact if they do or not.

              2. It's a bit far from my home in Acton to buy all my meat there, but they are great. I bought a 22-lb. goat (cabrito) from them to spit roast last July 4 and I plan to do so again this year. I had called in advance to reserve one, but when I got there they had 3 to choose from all in the same weight range. Their bacon and sausage is good too. The goat cooked up beautifully with some whole lemons and sprigs of thyme and garlic in the cavity and a basting of lemon juice and olive oil and served with a chimichurri dipping sauce.

                1 Reply
                1. re: foodfight54

                  I picked up some hog jowls from Blood last year. They were a special order item, so I had to wait until their next hog slaughter, which ended up being a couple of weeks. They called me when the jowls were ready. They were beautifully fresh and had the sweet aroma indicative of great, fresh pork. I cured and dried them to make guanciale and the results were quite good.