Our Story
Stewards of
land farmed
since 1783.
Why We Farm
At Evermore Farm, we believe great food starts with great land — working with the rhythms of weather, soil, and animal, not against them.
Our heritage cattle are rotationally grazed across open pasture. Our Berkshire pigs root and forage in the woods. The result is meat with depth, from a system that gives more than it takes.
About Evermore Farm
Local, healthy food for 250 years.
We believe our community is a better place when we support each other. That's why we use sustainable practices to serve our local community healthy, clean food. This is the food we serve our grandchildren — and we hope you'll serve it to yours.
Our USDA butcher is the best around. Our ground beef is lean, red, and flavorful. Real butcher-shop sausages, bacon cured without nitrates or MSG, kielbasa, snack sticks, summer sausage. Heritage beef, Berkshire pork, free-range brown eggs, and pasture-raised poultry.
The Practice
Regenerative by design.
- 01Daily pasture moves keep grasses recovering and soil building carbon.
- 02Heritage breeds chosen for flavor, hardiness, and a slower, honest growth.
- 03Processed locally, dry-aged when appropriate, packed for your freezer.
Family-size Packaging
Over 40 cuts, packaged for today's smaller families.
Bone-in rib chops, bone-in or boneless roasts, tenderloins, prime steaks, smoked bacon, sausage, loin chops, and lamb that is fork-cut tender.
All of our meats are shrink-wrapped and flash-frozen to lock in freshness and flavor at its peak. Choose our regular country smokes and cures, or our no-nitrate processed and smoked meats. We take personal pride in bringing the very best from our farm to you.
Farm History
A 250-year love affair with local food.
Charles Carroll, one of America's Founding Fathers and a signer of the Declaration of Independence, owned this land in 1759. In Glenville, Pennsylvania, John Woerner was farming with his son George in 1776. George left home to serve under George Washington — and in 1783, he came home.
Father and son moved to Westminster and bought 177½ acres from Charles Carroll's "Molly's Fancy" tract. That was the birth of Evermore Farm. They lived in what we still call the log house and began to build the main house, completed by about 1785 with rare nine-foot ceilings on both floors.
The Woerners produced food for the new towns of Uniontown and Westminster until John's death in 1827, at age 89. We've tried to bring animals to Evermore whose heritage matches the time — Dexter cattle for draft, milk, and beef; Berkshire hogs, favored then and now.
After passing through several hands and the Civil War, the land became part of B.F. Shriver's canning operation for over 70 years. Bob Porter then preserved the house and outbuildings for three decades before John and Ginger Myers purchased the farm in 2006 to continue its local-food heritage.
Dig Deeper
The full record of the land.
Expand the sections below to read more of the farm's history and see the chain of ownership going back to 1758.
The Myers Family
Thanks for supporting our family farm.
John & Ginger Myers and family have a lifetime of agricultural experience. Our goal is to share this heritage, help others learn where their food comes from, and enjoy the food we produce — together.
