When you buy food directly from the farmers who raised it, you bring more than just a meal to your table. You support a local ecosystem, strengthen your community, and experience a level of flavor you simply can’t find in a standard grocery store. In Sykesville, first-generation farmers Alex and Megan Fulton have spent the last three years building a true farm-to-table experience at their aptly named farm, Fulton Farm to Table. They provide the community with high-quality pork, lamb, chicken, turkey and eggs. They also make and sell hay on about 100 acres of rented land, showcasing their dedication to agriculture.
“I have always been interested in farming since I got my first toy tractor. I have had a love for the equipment, animals and the land since I was young. I grew up with horses and excavating equipment and always wanted more,” Alex says. “I think some people are born with the love of farming in them. I don’t do it to get rich, I do it because I love it.”
The pork operation is the centerpiece of the farm. Alex maintains a herd of about 75 registered Berkshire pigs. He chose this heritage breed for its incredible meat quality, adaptability and excellent mothering traits. As a complete farrow-to-finish operation, he cares for the pigs through every single stage of life. During the warm months, the breeding stock lives out in rotational woodlot paddocks. This allows the animals to express their natural behaviors. When it is time to give birth and raise piglets, the pigs move into Cargill-style, open front barns where they have safe shelter, sunshine and the best care possible.
What makes local pork taste better than standard commercial cuts at the supermarket? The secret lies in the feed and the breed. “Our pigs are bred and raised to grow tender, well-marbled cuts of meat that offer great flavor and texture,” Alex says. To achieve this, he grinds his own feed right on the farm. He sources corn, roasted soybeans, oats and minerals from other farms right in Carroll County. This hyper-local diet is perfectly balanced as the pig grows, resulting in superior marbling and an unforgettable taste.
A major part of the local food movement is education. The Fultons, who work with local processors to offer pork by the cut or also half and whole hogs when available, want to bridge the gap between the pasture and the dinner plate. “I wish customers knew more about where all aspects of their food came from, but I specifically wish people still learned how to butcher their own meat,” Alex says. “There is a lot to learn about different muscle groups and where each cut comes from. I think people who butcher their own meat have an advantage on how to properly cook each cut to perfection. My favorite is a bone-in pork chop.”
Alex is dedicated to the broader agricultural community as well. He proudly serves as the President of the Maryland Pork Producers. In this role, he works to promote local hog farms, both big and small, ensuring farmers have a strong voice on the state and national levels so they can keep farming and doing what they love.
Hungry for more? Read about pigs at the Maryland State Fair. Learn more about pork.
