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Bame Farms, Andy and Megan Bame
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, 1585 Patterson Road, Salisbury
704-798-4244 We are committed to production methods that minimize the need for pesticides and chemical inputs. For example, we seasonally add organic matter to the soil through composted plant material and yard waste. We practice integrated pest management (IPM), which relies on scouting for pests and accepting some amount of loss to the pests. If an insect pest population gets out of hand, natural or organic-approved chemicals will be our first line of defense. We feel very fortunate; in the past several years we have not had any significant pest problems. We would not use broad spectrum chemicals which might also kill the beneficial insects that are an important part of the garden. We apply mulch and irrigate with well water using drip lines that direct the water only around the base of the plant (a water-wise practice). |
Small Variety Package $50 2 pork chops (boneless) 1-lb each 1 roast 3-4 lbs 2 country sausage (1 hot, 1 mild) 1 lb each 1 bratwurst 1 lb 1 maple links 1 smoked bacon 1 lb | Breakfast Package $20 1 hot country sausage 1 mild country sausage 1 maple link sausage 1 smoked bacon 1 dozen farm fresh eggs | | Large Variety Package $90 4 pork chops (boneless) 1-lb each 1 roast 3-4 lbs 4 country sausage (2 hot, 2 mild) 1 lb each 1 bratwurst 1 lb 2 maple link sausage 1 lb each 2 smoked bacon 1 lb 1 spare rib | Tailgate Package $30 2 bratwurst 2 spare ribs 2 boneless pork chops | Individual cuts $/lb Hot country sausage $4.00 Mild country sausage $4.00 Maple link sausage $5.50 Bratwurst $5.50 Bacon $6.00 Smoked Jowels, sliced $6.00 Smoked Jowels, whole $5.50 Smoked ham sliced $6.00 Babyback ribs $6.00 Spare ribs $5.50 Boston butt $6.00 Tenderloin roasts $7.00 Boneless pork chops $7.00 Neckbones $2.00 Salted fatback $2.00 | Select a package or order by individual cut. Packages are value priced. You may add individual cuts to package orders. About our pork…
We only raise 5-7 pigs at any given time. They are hormone and anti-biotic free. We feed them locally raised corn that we grind ourselves. We take the pigs to a state-inspected meat processing facility for butchering, but we have a NC Meat Handler's License which means our storage facility has been inspected and we can sell meat by the cut. The meat is vacuum-sealed, marked by cut and weight, and delivered frozen.
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