Testimonials

The following are just a few of the testimonials we have received. Please also take tiem to read the various news and journal articles about Footsteps Farm.

Hi Craig…We will come on Sunday for the smoked stuff and the sausages…thanks! We have indeed sampled the goods and are extremely pleased! The pork ribs and chops were delicious…will keep you posted as I cook! So far so good, I have used a couple of recipes from “Pasture Perfect.” Also, am thrilled with the chicken! What a difference – and it is so nice to watch my kids eating meat that I know has been so well taken care of without drugs or hormones. THANK YOU! I look forward to a long and happy relationship between our family and yours!

Best,
Melissa Ryan

Thank you Footsteps Farm for your delicious chickens!  We have been privileged to enjoy four of these fantastic Footsteps fowl and we enjoyed every mouthful. They are tender with excellent flavor  and just the right size to serve two people for two dinners.  You are going to be having duck??  how soon??

Bill and Joyce Everett

Dear Craig:

We look forward to seeing your duck!  Notwithstanding AFLAC, we love duck!

Bill Everett

I found the flavors of my childhood at Footsteps Farm.  Uncooked, their chickens are substantial, light-fleshed with thin healthy skin.  Roasted, the meat is moist and intensely chickeny.  The bones and skin have produced some of the best chicken broth I’ve ever tasted.

The purchase of a quarter hog was a leap of faith.  What would I do with all those chops, steaks, sausages and bacon if I didn’t like it?  I grilled a couple of Footsteps Farm’s chops and a couple of Hormel Natural Cut chops very simply: a little maple syrup, salt, and pepper.  Uncooked, the Footsteps Farm chops were smaller, with dark, marbled meat and plenty of fat around the edge.  The difference in taste and texture between the two kinds of chops was stunning.  The Hormel chops were typical of the pork I’ve become used to in adulthood: dense, grainy, and fatless meat that was so dry that it needs brining before cooking.   The Footsteps Farm chops brought tears to my eyes—here was the pork I remembered my mother serving the six of us thirty years ago.  It was red meat, pleasantly chewy, moist and tasting deeply of pork.  And I’m embarrassed to say that I greedily ate every bit of the rim of browned, crispy fat that had encircled my chops.  And my husband’s.

I’ve guiltily hidden the precious packages of country bacon from my marauding children, as it’s the best this bacon-lover’s ever eaten.  I do plan to share the ham with the rest of the family though.  They deserve to at least try the best of the best.

Leslie McGrath

This is, quite simply, the best pork I have ever tasted.

Laura Burleson