Certified organic market garden growing pesticide-free vegetables on small acreage in Waterford.
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Regenerative FarmingOrganic PracticesNo-Till+1
Secchiaroli Piggery
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Overview
Four-generation family piggery raising naturally raised pork, roasting pigs, and pasture-raised eggs in Waterford, CT since 1911.
Secchiaroli Piggery is a family-owned pork farm in Waterford, Connecticut, tracing its roots to 1911 when Italian immigrant Alessandro Secchiaroli founded a piggery and refuse recycling business on Miner Lane. The operation is now in its fourth generation, led by Jonathan Secchiaroli, who studied animal science at the University of Connecticut before taking sole proprietorship in 2010. The farm offers roasting pigs, retail pork cuts, whole and half hogs, a pork CSA, pasture-raised eggs, and feeder pigs and livestock. Rotisserie cookers and roasting boxes are also available for rental. Pork products are sold directly from the farm and at local farmers markets during the summer season. Learn more on their About Page.
Secchiaroli Piggery is a licensed food-scrap facility, one of only three legal such facilities in Connecticut, inspected by the state and USDA. The farm collects unused food scraps from local restaurants and college cafeterias, cooks them to at least 212 degrees Fahrenheit for thirty minutes per USDA regulation, and feeds the material to its hogs. Pigs are raised without growth hormones and without unnecessary antibiotics. Hogs roam large outdoor paddocks, which rest and regenerate between uses. Sows farrow in bedded concrete pens cleaned daily, and piglets move outdoors at two to three months. The breeding program focuses on purebred Berkshires and crossbreds; young stock eat grain free of subtherapeutic antibiotics or growth promotants. Pastured hens are moved regularly to fresh pasture and forage freely in open fields. The state monitors herd health, with sows and boars blood-tested for pseudo-rabies and brucellosis.
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Last edited: 13 days ago
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