Welcome to Back Achers Farm
"Healthy Food From A Healthy Farm For Discerning Eaters"
Back Achers Farm is a family run, 82 acre, bio-harmonic, working grass farm with a 1300 tap sugar bush and maple farm store. Being a "grass farm" means our cows, sheep, pigs and poultry are pastured on clean, healthy grass in the fresh air and sunlight. We use rotational grazing on a strict, regular schedule. The farm, located in the beautiful endless mountains region of Pennsylvania, was established in 1875 by the Macabe family and has been a family farm ever since.
We welcome visitors to the farm - come and see how we raise the animals and food you eat. Please call ahead, though, so we can set aside some time to show you around.
We welcome visitors to the farm - come and see how we raise the animals and food you eat. Please call ahead, though, so we can set aside some time to show you around.
NOW taking orders for Pasture Raised/Organic Fed Thanksgiving Turkeys!
Testimonials
"I have studied under James Beard Award winning Chefs and worked at farm to table restaurants for a long time, I have to say the quality of the meats at Back Achers Farm surpass any of the products I have worked with in the past. I personally won't eat chicken from anywhere else, it's flavorful, dense, and tender, it doesn't even compare. As far as my family is concerned there is no other option, we know we are getting a high quality, delicious product every time that has been raised in a sustainable, ethical way and that is something we can feel good about."--Chef Michael Weichert
"I have studied under James Beard Award winning Chefs and worked at farm to table restaurants for a long time, I have to say the quality of the meats at Back Achers Farm surpass any of the products I have worked with in the past. I personally won't eat chicken from anywhere else, it's flavorful, dense, and tender, it doesn't even compare. As far as my family is concerned there is no other option, we know we are getting a high quality, delicious product every time that has been raised in a sustainable, ethical way and that is something we can feel good about."--Chef Michael Weichert
