After graduating from Cornell, Heather Sandford and Brad Marshall's individual paths led them in New York City. Heather put her engineering degree to work by getting a job in the record industry, and Brad attended the French Culinary Institute with plans of putting his genetics degree to work by becoming a chef. The two began dating and moved into an apartment within walking distance of the Union Square Greenmarket ... And so began a mutual love affair with farmer’s markets and local foods.
Next they were off to San Francisco — jobs in computer programming, a few dot-coms and eventually real estate — all the while feasting on fresh, local foods year-round (and being within a day's drive meant Mexican food was technically local, too)!
"Five years of local feasting followed, culminating with Heather’s infamous statement, 'Hey Brad, I saw on E-bay that someone is selling a whole hog. Isn’t that funny?' 'Hmmmmm… Whole hog, you say?' You can imagine where it goes from here. The plotline is ludicrous. Anyway, after the hog experiment we ended up buying a farm, getting hitched and now we’re pig farmers/charcutiers. Which, hopefully, is a good thing for all of us. We’ll see."
So what makes The Piggery different?
"We’re doing everything we can to create pork that is good for the people, good for the land and good for the pigs, with a focus on minimizing our carbon footprint. We raise heirloom breeds of pigs on pasture & woodland, supplemented with locally-raised GMO-free small grains (barley, wheat, triticale, peas). Our partner farms do the same with care."