The Surprising Story Behind Our Farmhouse Bagel Sandwiches

Why We Serve Our Pasture-Raised Kunekune Pork in Sandwiches

When people visit our market stand and take their first bite of one of our farmhouse bagel sandwiches, they usually pause for a second and then ask,

“Okay, but why sandwiches? Why not just sell the pork by the cut?”

We always smile a little when we hear that.

Because the truth is, we do both.

We offer a full selection of pasture-raised pork by the cut for families who want to take it home and cook it themselves, and that part of our farm will always matter.

Meadowlark Farm Pasture-Raised Heritage Pork

But the sandwiches came from a different kind of question. One that ended up shaping a big part of our farm.

Our Goal: Better Kunekune Pork Genetics

From the beginning, our focus has been on improving Kunekune pork genetics in a way that actually works on a real farm.

If you have read more about our farm and how we raise our animals, you know this has always been at the center of what we do.
About Meadowlark Farm

Kunekune pigs are known for their calm temperament and incredible flavor. They are the kind of animal you enjoy raising. What they are not known for is consistency, especially when you are in the middle of building and refining a herd.

And that is just part of the process.

Every animal we raise is still pasture-raised, heritage Kunekune pork. The kind of pork that is rich, flavorful, and deeply nourishing.

We sell many of those cuts directly to our customers. That part of our farm will always matter.

But as we continued to grow and refine our herd, we started noticing something.

Not every cut fits neatly into what most people expect to see in a retail package. Not because of quality, but because of the natural variation that comes with real animals raised this way. Ultrasound: The Key to Consistency in Kunekunes

And instead of forcing everything into a system it did not quite fit, we asked a different question.

What is the best way for someone to actually experience how good heritage pork is?

From Farm to Bagel Sandwich

That is when my son Spencer, very casually, said,

“Why don’t we just sell sandwiches?”

And just like that, it stuck.

Bagel sandwiches were already part of our life. Something I made for my kids on road trips or when they came home. Simple, filling, and always a favorite.

Now we had a way to share that same feeling with other people.

And just so it is clear, this is the same pork we raise on our farm. Same animals, same standards, same pasture-raised care. Just served in a way that lets it really shine.

You can see more about our farmhouse bagel sandwiches here.

Starting Small and Hoping for the Best

That first year was simple.

One small Blackstone grill.
One cook doing both prep and grilling.
Me up front, taking orders and talking with customers.

And in the back of my mind, just hoping we would sell 30 sandwiches.

We packed everything into the back of our Explorer. Coolers, tables, ingredients stacked wherever they would fit. Then we showed up and gave it a try.

No big plan. Just good food and a willingness to see what would happen.

Partnering Local, Making It Better

As things started to pick up, so did our commitment to doing them right.

Everything we serve is sourced with intention. The pork and eggs come from our veteran-owned farm. We partner with 5 Borough Bagels for authentic kettle-boiled bagels, and with Hinterland Dairy in Donnellson, Iowa for small-batch cheddar cheese.

Supporting local is not a tagline for us. It’s how we operate.

Because when the ingredients are right, people can taste it.

The Sandwich That Built a Following

It didn’t take long before we started recognizing faces.

People were not just stopping by. They were coming for the sandwiches.

We heard things like,

“This is the only reason I come to the market.”
“We make this our first stop every week.”
“I tried to make this at home over the winter and it just was not the same.”

That last one still makes us smile.

Because there is something about food made fresh, right there, with ingredients you trust. It just hits differently.
Downtown Des Moines Farmers’ Market

From 30 Sandwiches to 400 a Day

Somewhere along the way, it grew.

Now a typical market day looks like over 400 sandwiches, two grills going nonstop, a full crew, and a trailer packed with everything we need.

It is a far cry from that first setup.

But at its core, it still feels the same.

The Farmer’s Mindset: Use What You Have

At the end of the day, being a farmer means constantly asking,

What do I have in excess, and how can I turn that into something valuable?

For us, that answer was pork.

Not in a way that felt like using leftovers or something less than, but in a way that respects the whole animal and the work that goes into raising it.

A nose to tail mindset, whether we call it that or not.

The bagel sandwiches became a natural extension of that. A way to use what we had well, while still continuing to offer our pork by the cut for those who want to cook it themselves at home.

And in many ways, it fits right alongside everything else we make, including our Meadowlark Made products. It all comes from the same place. Thoughtful use, careful process, and a respect for what we raise.

It is funny how a small idea, born out of a simple question, has turned into such a meaningful part of our farm.

And even better, it has introduced so many people to just how good pork can really be.

More Than Just a Sandwich

At the end of the day, these are not just sandwiches.

They are early mornings and full coolers.
They are long market days and familiar faces.
They are conversations across the counter.

They are one more way we get to share what we raise with the people around us.

And that part never gets old.