Flying Pigs Farm is a small-scale, pastured livestock operation located on the shores of the Battenkill River in Washington County, New York. Since 2000, farmer/owner Michael Yezzi and has raised rare, heritage breed pigs, as well as meat chickens and laying hens for eggs. Over the past ten years we have grown the farm from finishing three pigs in 2000 to over 1,000 pigs in 2014. The farm also raises 1,000 laying hens and 2,500 chickens for meat.
The high quality of Flying Pigs Farm pork, chicken and eggs and the Farm’s sustainable methods have been recognized in Bon Appetit, Food & Wine, Oprah’s “O” magazine, the New York Times, GQ, House & Garden, Gourmet, Business Week, the Wall Street Journal, New York Magazine and other leading publications. Flying Pigs Farm products are sold at Greenmarkets in New York City, through the web, and to New York City restaurants, such as Jean-Georges, Gramercy Tavern, Savoy, Telepan, and others.
For more detailed information about our farm, our products, and our views on sustainable agriculture, check out this profile put together by Serious Eats and the video below produced by The People Who Feed Us.