A SNEAK PEEK AT A FEW PRODUCTS AVAILABLE ON BFM DIRECT 

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 Kimchi | Sobremesa

Traditional Kimchi is a spicy, invigorating kimchi made with napa cabbage, carrots, daikon radish, garlic, ginger, hot peppers, gochugaru pepper, apples, Red Boat Fish Sauce. Sweetened with apples rather than sugar, this kimchi has a slight fruity flavor. We eat this kimchi on everything. Really.

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Dulce De Leche Marshmallows | Nomadic Kitchen 

Sweet and swirled with gold. The dulce de leche, or "milk jam," is slow-cooked for hours, taking on a complex and not overwhelmingly sweet caramel flavor. Perfect in hot chocolate, on s'mores, or for eating secretly in a single sitting without telling anyone.

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Pasture Raised Poultry | Maple Wind Farm

A premium white meat cut from a premium bird. Their most popular cut of chicken they offer, for a good reason- it's delicious.

Farm Fresh Salame | Agricola Farm

Agricola Farm's hand-tied and cured salame is made using a traditional Italian recipe with pigs that they raise on their pastures. Each link is stuffed and tied by hand using old techniques and are then aged in modern, state-of-the-art Italian curing cabinets.

Swallow Tail Tomme Cheese | Stony Pond Farm

Their Swallow Tail Tomme is an aged, raw-milk cheese made in small batches from the milk from their cows. The cheese is cave-aged for at least 60 days until it emerges with a delicious, fresh taste, ready for your cheese board.

Pasture Raised Poultry | Maple Wind Farm 

A premium white meat cut from a premium bird. Their most popular cut of chicken they offer, for a good reason- it's delicious.

PRE-ORDER NOW

Farm Fresh Salame | Agricola Farm 

Agricola Farm's hand-tied and cured salame is made using a traditional Italian recipe with pigs that they raise on their pastures. Each link is stuffed and tied by hand using old techniques and are then aged in modern, state-of-the-art Italian curing cabinets.

PRE-ORDER NOW

Swallow Tail Tomme Cheese | Stony Pond Farm

Their Swallow Tail Tomme is an aged, raw-milk cheese made in small batches from the milk from their cows. The cheese is cave-aged for at least 60 days until it emerges with a delicious, fresh taste, ready for your cheese board.

PRE-ORDER NOW