Westminster Meats

Don't bother. I brought 4 hogs to be processed back in December with the agreement that they would have most of the meat ready in a couple of weeks and then they would cure and smoke the hams and bacon, etc. to be picked up several weeks later. I did receive and pay for the first part. However since then I have been unable to reach the company at all to find out about my cured and smoked cuts. They don't answer the phone. Leaving a message is a waste of time. According to the state of Vermont, they are not shutdown, but you could have fooled me. It is as though they are closed. It is a shame, really. New England could use more of these businesses and it doesn't help that this one basically steals from its customers. :(

Nightmare! We delivered pigs mid-November; 2016 still waiting for bacon on January 23rd, 2017. They claimed they did not get all the cut sheets (they did); then I had to resend three times before somebody got it together over there. One box of sausage (they finally had the uncured meat ready in January) was fresh -- clearly not from our animals; plus I got only 12 lbs of sausage from a pig that hung at about 200 lbs, and all trim, hams and shoulders were supposed to be ground for sausage. Terrible communication as well the above incompetence: No one answers the phone; you cannot leave a message; emails get no response. Other farmers in my area speak of similar experiences. Stay away!

West Minister meats has left a bad taste in all aspects, on October 18 2016 we brought three pigs to be slaughtered and processed, most of it being smoked, Dan the owner told us it would be a couple weeks for the fresh and another couple weeks for the smoked, but we would have it back before Thanksgiving, well needless to say after many unanswered phone calls and unanswer emails we called him on a different phone! he answered !! He gave many excuses but said at the end of this week it will be done well that was past Thanksgiving, so we shot for Christmas kept calling leaving messages when we could most of the time his phone was not accepting messages, now Christmas has come and gone and yet no smoked meat, no hams, no chops and no bacon, at this point I don't even know if my meat is any good, I was forced to turn to the Better Business Bureau and the Attorney General. We received our meat January 26, 2017 it is a sad day when you have to go to the Better Business Bureau and the Attorney General. The quality and the quantity is questionable they did not follow my cut list some of my pork chops look like they have freezer burn, I am very dissatisfied with my ham steaks they were supposed to be cut an inch thick they were cut paperthin, you can't even taste any smoke flavor, not sure how this man is in business with the lack of professional ethics, not to mention his incompetence but he will have every excuse made when you finally pick up your meat, I say your meat but it could be someone else's, I really can't do much about my order but warn you to go elsewhere to a more efficient and reliable slaughterhouse, I will be using Blood Farm in West Groton Massachusetts, had my meat done there before and was totally satisfied with everything, I had forgotten to make my appointment early and they fill up quick but they're honest with you that counts for a lot! Sincerely Hank and Cindy Somero

I dropped off a 250 lb. hog and got back two 65 lb. hanging halves. Don't expect to get back what you dropped off (ears, face, feet and tail removed, so no distinguishable marker left to identify). I have heard this complaint from many others locally but I didn't listen due to convenience. Never again.

Bought your lamb sausages frozen at a Chatham MA (Cape Cod) farmer market. Product was delicious but I only notice the BHA and BHT preservatives listed before cooking. I would not have purchased had I seen. can you explain the appropriateness of these old school (primitive) preservatives for farmer markets where fresh, organic and preservative free are expected. Again, your product was delicious but also disappointing only from the preservatives. Any ideas how to avoid/replace. Thanks, Frank Corsini