Hough Family Farm

Farm fresh, humanely raised, non GMO 
 pastured meats.

Our Heritage Livestock

Berkshire Pigs

Berkshire pigs are a heritage breed of pig, which were discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. It is said to have a very specific taste, not generic and bland or mild like regular pork.

Berkshire pork is prized for juiciness, flavor and tenderness, is pink-hued and heavily marbled.

The Berkshire’s originated from England. They were specially bred for the King of England for his own personal meat supply, because of the excellence in the meat!

Today Berkshire Pork is the most highly sought after pork in the world. Berkshire pork looks and tastes like no other pork. Unlike commodity pork or “The Other White Meat” Berkshire pork is visibly different. It has a darker richer color with an abundance of intramuscular marbling. Its flavor is distinctive with an unparalleled juiciest and tenderness for pork.


We raise Black Australorps, Plymouth Barred Rocks, Old Style Rhode Island Reds, and Black Sex Links from our own breeding stock. All of our chickens lay brown eggs. All of our chickens can be found on the Recovering List of Heritage Breeds from the Livestock Conservancy.

Khaki Campbell Ducks

The Campbell duck is a light weight bird that on average weighs 4 to 4 1/2 pounds. They are active, streamlined birds with a modestly long head, bill, neck, and body, and a sprightly body carriage of 20 to 40 degrees above horizontal (Holderread, 2001). There are four color varieties of Campbell ducks in North America: Khaki, White, Dark, and Pied, with Khaki being the only one recognized by the APA. The Khaki drake has a green bill, rich dark-orange legs and feet, and dark brown eyes. Its head, upper neck, lower back, and tail culverts are brown-bronze while the rest of the drake's plumage is a warm khaki. The Khaki duck has a green bill and dark brown eyes and its legs and feet are brown. The ducks head, upper neck, and lower back are seal-brown and the rest of the plumage is khaki. Dark Campbells, developed in Europe in an attempt to provide sex linkage, are a darker version of the Khaki. The White Campbell, bred as a "sport" variety, is pure white, with vivid orange legs, feet, and bill. (Batty, 1985) The Pied has fawn plumage. Campbells are prolific layers and active foragers. Most Campbells lay their first eggs when 5-7 months old and will average 250-340 eggs of superb texture and flavor per year. With an age staggered flock, one may have eggs year-round. Campells are high-strung and energetic, and need plenty of space to graze and forage. Campbells are listed on the Watch List of the Livestock Conservancy.

Suffolk Lamb

A native of England, the Suffolk originated as a cross between the British Southdown, a large polled breed with fine bones and dark faces/legs, and the Norfolk Horned sheep, a muscular, long-legged breed capable of traveling long distances for food through the uplands of Suffolk, Norfolk and Cambridge. Mingling Southdown rams and Norfolk Horned Ewes resulted in sheep with the best qualities of both breeds, including large size, plenty of muscle, good foraging ability, and rapid growth of lambs – the ideal mutton sheep. At first called the Southdown Norfolk or Blackface, the Suffolk was recognized as a breed in 1810. It came to the U.S. in 1888 after a flock of the impressive sheep caught the eye of G.B. Streeter on his visit to Britain. Massive, muscular Suffolk rams weigh 250 to 350 pounds, while the ewes weigh 180 to 250 pounds. This regal breed has a polled head covered in fine black hair, a long Roman-shaped muzzle, and long, drooping ears. The Suffolk’s black head and legs, wool-free below the knees, stand out in beautiful contrast to the dense white fleece covering its sturdy, long-backed body. Suffolk ewes are said to be easy lambers whose offspring grow rapidly on the abundant milk they provide. These vigorous sheep do well foraging on range and their feet are very resistant to foot rot.