Do you really source from local farms?

Yes — whenever the Connecticut growing season allows, we buy meat, produce, and masa ingredients from farms across the state. Some specialty items still come from trusted suppliers, but local sourcing is always our first choice.

Does local sourcing cost more?

Buying from small farms can cost a little more than mass-distribution, but it means fresher, higher-quality food. We build it into our menus so you get the best flavor without surprises on your quote.

What happens in the off-season?

Connecticut winters limit what's growing, so we lean on storage crops, preserved goods, and the closest regional sources we can find. We're transparent about what's local and what isn't on any given menu.

Can you build a seasonal menu for my event?

Absolutely. Tell us your date and we'll plan around what's at its peak — 8 counties of Connecticut farmland give us a lot to work with through the warmer months.

Locally sourced ingredients prepared by Pit & Masa

Farm to Table

Great food starts at the farm.

We partner with Connecticut farms to source the meat, produce, and masa we cook with — so the flavor on your plate is grown close to home and never travels far to get there.

At Pit & Masa, we believe the best meal starts long before it hits the smoker. That's why we work with local farms across Connecticut to source as much of our food as the season allows — pasture-raised meats, fresh produce, and corn for our masa, grown by people we actually know.

Buying local isn't just a buzzword for us. It means our ingredients spend less time in transit and more time at their peak. It means we can trace where our food comes from and trust how it was raised and grown. And it means every dollar we spend helps keep Connecticut's farms thriving for the next season.

From the brisket on the pit to the salsa on your taco, sourcing close to home is how we deliver the kind of flavor you simply can't get from a distribution truck.

Why Local Matters

The thinking behind every ingredient.

These are the values that guide how we shop, plan menus, and feed your guests.

Sourced close to home

Whenever the season allows, our ingredients come from farms right here in Connecticut — not a distribution center halfway across the country.

Cooked in season

We build menus around what the fields are actually growing. When produce is at its peak, it tastes better and travels less to reach your plate.

Real relationships

We know our growers and ranchers by name. Buying direct means we can trust how the animals were raised and how the produce was grown.

Less distance, more flavor

Shorter supply chains mean fresher food and a smaller footprint. Good for your guests, good for the farms, good for Connecticut.

From the Farm

What we source locally.

Pasture-raised meats

Brisket, pork, and chicken from regional farms that raise their animals on pasture — the foundation of everything that hits the smoker.

Seasonal produce

Tomatoes, peppers, onions, and herbs for our salsas and slaws, picked from nearby fields and brought to the comal at their freshest.

Fresh masa & corn

Corn and masa milled close to home, so our tortillas have the flavor and snap you only get from grain that hasn't sat in storage for months.

On the Plate

Local ingredients, Connecticut flavor.

Dishes made with locally sourced ingredients by Pit & Masa in Connecticut

Good to Know

Questions about our sourcing.

Rooted in Connecticut, served across the state

Hartford · New Haven · Stamford · Bridgeport · Waterbury · Danbury · New Britain · West Hartford · Manchester · Meriden · Middletown · Bristol and every town in between — Pit & Masa brings locally sourced food to your table.

Ready to feed your crowd?

Tell us about your event — date, headcount, and vibe — and we'll put together a tailored menu and quote for you.

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