Flying Pigs Farm

Jennifer Small and her husband, Michael Yezzi, raise rare, heritage breeds of pigs at Flying Pigs Farm in Washington County, 200 miles north of the City. Jen and Mike started farming to protect 150 acres from development. They began in 2000 with 3 pigs and grew to finishing almost 600 in 2008. The pigs are raised outdoors on pasture and in the woods without sub-therapeutic antibiotics or animal parts in the feed. They also raise laying hens and meat chickens. Jen is a member of Slow Food USA and she continues to work to protect agricultural lands from development by working part-time for American Farmland Trust.

The high quality of Flying Pigs Farm pork has been recognized in Bon Appetit, Food & Wine, the New York Times, GQ, House & Garden, Business Week, and other publications. Flying Pigs Farm pork, eggs, and chickens products are sold at Union Square and Grand Army Plaza Greenmarkets, through the web, and to New York City restaurants such as Diner, Savoy, Telepan, Gramercy Tavern, Il Buco, Mas, and others.