Marsh and Sons

It is right at the «SANCHEZ FARM «on Highway 92 before Halfmoon bay from ²⁸⁰⁄₃₅ you won’t miss it, it will be on your left hand side after the Steele sculptures. The entrance to the livestock is from the «Sanchez Farm «stand, only a few yards from the 92. There are: livestock for sale there: Goat, Pig, Lamb, Ship etc… I went to ckeck it out on Friday June 19^th 2015 just to check it out and will be back to purchase. You pick what ever size you want, they will give you the price plus the cleaning fee if you want them to clean it up for you
Very nice people and legit I think
There number is
650 −729−3056
650 −346−6027

We used to go here all the time but the last times we went, they increased their prices a lot. I’m not going anymore.
Plus the animals look nasty how they

When you travel in BBQ Circles you learn a lot.
Every spring I have always wanted to serve a Mexican delicacy of Cabrito. For those not in the know it is a milk fed baby Goat. The baby goat tastes nothing like regular adult goat because it is milk fed. Sort of what veal is to cows.
My BBQ circle of usual suspects turned me on to where I could score a live goat and have it butchered. My Hawaiian island buddy ‘Ono Boy’ told me where he gets his fresh pigs for his famous private luau’s from Marsh and Sons Drive in Farm.
I called the number from the Unilocal website and found it was disconnected and after doing some more sleuthing on the Internet I got the impression it was closed. The only other outfit that sells and slaughters livestock is the Bar None ranch, but after reading all the bad reviews I really did not want to do business with them.
I got my old side kick buddy to come a long in case things started going bad to accompany me if I was going to Bar None, but I wanted to check Marsh and Sons out first. Am I glad I did!
We drove down 92 and started looking at mail boxes and found a vegetable stand. We inquired where we could get us a baby goat and he motioned for us to take the muddy road to the farm on the other side of the creek.
We drove over there and parked not really knowing if we could get us a baby goat or not. We met with the son of the owner and told us what we were looking for. He called his father who turned out to be a real decent guy and told us the price which included slaughtering it butchering it there. I picked out a real cute one out of the pen. The son took it to get slaughtered after a slight delay for eating lunch. They cut it up to order and we brought the plastic bags and cooler to put it in.
We scored!
It was worth the trip and the whole adventure. I would recommend the recipe out of Smoke and Spice for Cabrito as I prepared it two different ways and the recipe from Smoke and Spice was the best!
They also raise sheep, and pigs there too.

kidding me? if you want to meet/​choose your animal before you eat it. .. this is the place…
take a number. .. for a goat, chivo. .. especially at Easter because all the Italian’s are after a fresh goat as well.
your number gets painted on your new friend that gave it’s life to sustain you.
It’s basically pigs and goats. .. but as Chrysantha C. explains. .. it also has much to do with one’s culture and family.
This is not a place for children. Well maybe. .. if you’re the head of UC Davis Department of Animal Science. .. rock on!!!
Frankly. .. it’s a very honest example of «the right way» to kill an animal and prepare it for consumption…
You don’t have to take #56’s skin off, or clean #56’s guts out.
Even if you did want to you couldn’t do it without some instruction.
You’re a walking talking USDA/​FDA violation.
This is what these guys do. They are professionals. It ain’t pretty but…
nature is amazing. .. sometimes frightening…
I especially like the externally sourced and prepped suckling piglets that they often offer.
I am blessed to have a real slaughter house within 20 miles of my home.
well I feel blessed. .. .
it’s a tough gig but I’m playing on Friday night.
work warning
little ppl warning

if your looking for some lamb tandoori, kambing (goat), sheep wool, steak, lechon or anything on 2 or 4 legs that is fresh here is the place to go, jk food still has to be slaughtered and prep’d but for a decent price in the bay area you can get yourself any of the above animals if not some more that i did not see. farm was clean, staff very helpful and everything done now by the farm hands.
first time i went i was 12 and me and dad picked, killed, cleaned, then torched a goat for kambing, just went a few weeks back and now the farm hands do everything all you have to do know is pick then everything else is done for you.

Kalding in Ilocano translates to Goat… and the act of «partying Kalding» means going to a farm (well at least if you live in a place where you don’t raise your own livestock), selecting a live goat, then slaughtering it so that you can bring it home fresh and cook very traditional dishes such as Pinapaitan (internals with the bile & vinegar as a soup base), Kaldereta (stewed goat in a tomato sauce), and Kilawen (raw or can be slightly blanched goat meat ceviche style with lemon & vinegar).
I have memories as a young child driving to Stockton or Livermore to «party kalding»… they weren’t fond ones since the thought of killing a live animal wasn’t too fun as a 6 year old! My brother and I used to hide in the back of our van and cover our ears so that we wouldn’t hear the goat cry!
As I grew into my teen years I stopped going with my family just because I would rather stay home and talk on the phone or hang out with my friends. The thought of «partying kalding» just didn’t seem cool.
It wasn’t until I turned 20 that I realized that my family was a dying breed. I have many Ilocano friends but only a few of their families took the time to do this. First of all, it isn’t cheap. Some farms can cost up to $ 250 per goat and on top of that, the commute is never easy when driving to Stockton, Livermore, or Pleasanton. Regardless of the trek, my family loved to do this because of my grandfather. By the time we came home, grandpa Pablo had already sharpened all of his knives and prepared his seasonings and condiments. This was a small taste of his old life in the Philippines as a self-​sustaining farmer himself when raising his family in the province of Illocos sur.
When I turned into my 20’s and Grandfather began to get older and weaker, I vowed to myself that I would get involved one day and learn the «art of partying kalding» before it would be too late. Unfortunately, Grandpa passed away last year… and one of my biggest regrets was the inability to sit along side with him for an hour or so and cut goat meat into the tiny pieces required in Pinapaitan, which also happens to be my favorite dish out of the three.
Yesterday, I was afforded the opportunity to «party kalding» so that we could freeze the meat and bring it to Hawaii for our house blessing next week. The farm of choice is conveniently located to our home in Daly City in sunny Halfmoon Bay, California. The staff was very friendly, the compound is very clean, and the service was pretty quick despite all of the other people there trying to get their goat in time for pulutan since pacquiao is fighting Hatton tonight! For Filipinos, specially Ilocanos, who are very fond of eating Kilawen with San Miguel Beer!
OOOH! and the Best Part is the sign in their office that says … «ALL SALES FINAL, SORRY NO REFUNDS!»
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This review is dedicated to the memory of my Grandfather Pablo de Peralta… you are always with us… Thank you for gracing our family with love, education, and being such a wonderful cook — no wonder the de Peralta clan is amazing in the kitchen =) …