Healthful, farm-fresh experiences for all generations.
(603) 323-7591

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Local history.  Local color.  Local flavor!

Naturally raised and produced, naturally.
We are proud to sell our own quality, farm-raised and farm-made products.

Late Fall & Winter Store Hours:  Wednesday–Friday 10AM–3PM
Additional holiday hours: Saturday 10AM–1PM, November 26
–December 31
Closed Thanksgiving Day and Christmas Eve

15% Discount for members 11/25–12/31!

We sell these Remick products:

  • Farm-fresh Eggs ~ various colors and 100% soy-free
  • Maple Syrup ~ various sizes and container styles
  • Meats: Beef, Lamb & Pork  List provided below
  • Raw Cow’s and Goat’s Milk CSAs Four-week subscriptions, not available for in-store purchase
    • Cow’s Milk: Whole, Skimmed, Cream
    • Goat’s Milk: Whole (available seasonally)
    • Available in various sizes
    • Email info@remickmuseum.org for information and availability
Our products can sell quickly and the following list is subject to change. We update this page regularly but suggest you call ahead to assure that the item/items you wish to purchase is/are in stock and that listed on-sale prices are accurate.

Members receive 10% off the original retail price of store items; discounted items are not eligible for the member discount unless noted. Gift memberships available!


Remick Meats
Remick livestock are raised here on the farm without hormones or antibiotics used for the production of growth.

Remick-Raised means Quality-Assured
Here at Remick Farm, great effort, time and resources are dedicated to our animal breeding programs. The results are noticeable and we are proud to make high-quality, locally-produced meats available for sale in our museum store. All of our meats are expertly frozen to assure the highest quality product. Please call for pricing. Our livestock are:

  • Naturally raised and grass-fed
  • Antibiotic-free
  • Hormone-free
  • Treated with care



  • Ground (1-pound packages) ~ 2 package limit until further notice
  • Patties (4 patties per package)
  • Steaks: 
    • Chuck, London BroilMinute and Sirloin (boneless)
    • Flank, Flat-Iron, Hanger and Skirt
    • Boneless Ribeye, New York Strip, Porterhouse and T-Bone
    • Filet Mignon — 2 per package
  • Roasts (boneless): Bottom Round, Chuck, Eye Round, Prime Rib, Tenderloin and Top Round
  • Brisket
  • Cross-cut Shanks
  • Sirloin Steak Tips
  • Kabobs
  • Ribs: Back or Short Ribs
  • Stew Meat
  • Oxtail
  • Liver
  • Soup Bones
  • Suet

    Fall Feast: Beef & Pork Bundle
    Holiday Roasts
  • Ground
  • Chops: Blade, Loin, Rib and Shoulder
  • Rack of Lamb
  • Roasts: Boneless Leg, Loin and Shoulder
  • Kabobs
  • Stew Meat

    Holiday Roasts

  • Ground
  • Ground Sausage: Breakfast, Chorizo, Mild-Hot Italian and Sweet Italian
  • Sausage Links: Kielbasa (4 links per package, ~1 pound package weight)
  • Boneless Loin Chops
  • Boneless Cutlets
  • Ham Steaks
  • Roasts, boneless: Butt, Shoulder and Tenderloin
  • Roasts, bone-in: Butt, Shoulder and Loin
  • Half Hams: Bone-in, maple sugar smoked
  • Fresh, Bone-in Hams (7–8.5 pounds)
  • Ribs: Baby Back, Country-Style and Spare
  • Sliced, Smoked, Nitrate-Free Bacon
  • Bacon Ends
  • Back Fat
  • Leaf Lard
  • Soup Bones 

    Fall Feast: Beef & Pork Bundle
    Holiday Fresh Hams
    Sausage Sampler & Stock Up


Thank you for supporting local agriculture!


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