A very busy week for Brambly Farms

We are delighted to be featured in a " nose to tail" dinner in Boston tonight

Follow the link below to read more about it

http://www.russellhousecambridge.com/?page_id=10&event_id=1538

We are looking forward to attending this as Mike and his crew are fantastic chef's  :)

&

We also delivered our first pig down to NYC to    www.trestleontenth.com

which Chef Ralf is using to compete in the NYC Cochon 555 event on 22 Jan  2012

Looking forward to this ..... really hope they a TV down there so we can watch the Pats too ...

Thank you to all our wonderful customers who have purchased a Holiday Turkey from us this season.  We are surprised that they went so quickly this year.  If you have spoken to us - emailed  or already sent in your check your delicious Bird will be ready for you to enjoy in a few short weeks .  We are also arranging to have lots of our famous pastured pork ready the same days as our Turkey pick ups.

Best Wishes for a safe and happy holiday season from everybody at

Brambly Farms

They come in 5 lb and 10 lb sizes and contain several kinds of fresh pork and smoked pork.

Please call ahead and we will have your order ready for pick up when you get here.  There really is nothing as delicious as a Brambly farms' eggs and bacon breakfast. Try it and we are sure you will agree.

W. Main Street PO BOX 258

West Groton, MA 01472

Tel. 978-448-6669

Brambly Farms Pork Cut Sheet

bramblyfarms@yahoo.com

www.bramblyfarms.com

(508) 520-2321

Hog Cutting Instructions

Name                                                     Tel#                                    .

Address                                                                                             .

Hanging Weight                                  Email                                    .

Bacon                                                                                                .

Ham                                                                                                  .

Shoulder                                                                                           .

                                                  (Loin)                                              .

Chine End                                                                                         .

Shoulder End                                                                                    .

Center                                                                                               .

Head                                        Spare Ribs                                        .

Feet                                          Sausage                                            .

Hocks                                      Liver                                                 .

Fat Back                                  Heart                                                 .

Leaf Lard                                Tongue                                              .

                                                Kidney                                               .

Please note

Whole pig = 2 types of Sausage

Half pig = 1 type of sausage

                                                                  No. Of Baskets

All smoking and curing of meat done at owner’s risk

Everyone at Brambly Farms wants to wish our Chef Mary Dumont all the best and are eagerly awaiting her fantastic pork creations.  Mary we have a beautiful pig waiting for you :)

Brambly Farms

An update from Cochon................ our pig didn't win but we had many new Chef's and customers contact us after the fantastic evening asking about our pigs and when we would have some more  available.

So I guess our farm did win in the opinion of many of the general public :)

W. Main Street PO BOX 258

West Groton, MA 01472

Tel. 978-448-6669

Brambly Farms Pork Cut Sheet

bramblyfarms@yahoo.com

www.bramblyfarms.com

(508) 520-2321

Hog Cutting Instructions

Name                                                     Tel#                                    .

Address                                                                                             .

Hanging Weight                                  Email                                    .

Bacon       smoked or fresh            sliced or slab                  .

Ham   smoked or fresh   sliced or slab    center steak yes/no

Shoulder       smoked or fresh           whole or halves                       .

                                                  (Loin)                                              .

Chine End               roast (# of LBS)         or more chops    .                    

Shoulder End         roast (# of LBS)       or country style ribs

Center          chops- how many/pack/how thick                        .

Head         yes or no                       Spare Ribs    yes or no            .

Feet  yes or no  Sausage yes or no    hot or sweet or breakfast

Hocks   yes or no   smoked/fresh       Liver      yes or no          .

Fat Back        yes or no             Heart           yes or no                  .

Leaf Lard         yes or no          Tongue           yes or no                .

                                                   Kidney                yes or no            .

Please note

Whole pig = 2 types of Sausage

Half pig = 1 type of sausage

                                                                  No. Of Baskets

All smoking and curing of meat done at owner’s risk