Whippoorwill Farm

About the Farm

Whippoorwill Farm in Lakeville, Connecticut, is a pastoral gem cultivated by husband-and-wife duo Allen and Robin Cockerline. Situated on 189 Salmon Kill Road, the farm has become a beloved destination for locals and visitors alike, known for its 100% grass-fed beef, heritage-breed chickens, and naturally raised pork. Allen, a lifelong farmer with over four decades of experience, is renowned for his mastery of pasture management, while Robin lends a warm, artistic touch to the farm’s daily rhythms and public presence.

The Cockerlines raise their animals with uncommon devotion and skill. Their cattle—crossbred from Angus, Devon, and New Zealand stock—graze rotationally, responding to Allen’s familiar call as they move through verdant pastures. The livestock are never given grain, hormones, or antibiotics. Pork and poultry are raised with the same attention to welfare, and all meat is dry-aged, vacuum-sealed, and frozen at peak freshness. Their store, open Fridays and Saturdays, is always stocked with a rotating selection of cuts, eggs, honey, and maple syrup—each reflecting the season and their meticulous care.

Beyond their products, Whippoorwill Farm has cultivated a deep relationship with the land and the surrounding community. Allen and Robin’s story—shaped by chance meetings, art school dreams, and the draw of the land—embodies the enduring spirit of small-scale, intentional farming. Their work has been featured in Yankee Magazine, The New York Times, and Rural Intelligence, and their products are cherished by chefs and home cooks across the region. This is not just a farm—it is a living, breathing philosophy rooted in flavor, stewardship, and place.