Listen to our Founder Jennifer Milikowsky talk about pigs, acorns and Walden Hill on NPR’s The Splendid Table this week. She had the pleasure of sitting down with David Leite to discuss farming and forestry and how we’re trying to blend the two using...
After 3 months of curing, we couldn’t be more excited for this Acorn Pork Soppressata now at Heirloom. We hear it has a delicious nutty flavor (not surprising!) in addition to this salami’s traditional spicy notes. It’s...
Oink Brunch Series Photo Credit: CT Eats The talented chefs behind Oink are at it again! For each of the next 3 Sundays (Jan 10, 17, 24) you have the opportunity to enjoy an incredible Sunday brunch at Caseus in New Haven and each will feature Walden Hill Acorn Pork...
