'Farro' is the Italian name for three old hulled wheats — einkorn, emmer, and spelt — and most of what's sold in the US is emmer. The grocery version is often years-old import; the good stuff comes from small American farms that grow the ancient varieties and mill or hull them fresh, so it still smells nutty and cooks up with a real chew.
Published July 2026 · Updated 7 Jul 2026
Glenn Roberts' Anson Mills is the only farm in the country growing farro piccolo, the tiny einkorn-type grain, and it also grows farro medio (emmer) and ancient emmer semolina. Everything is cold-milled the day it ships, then chilled and vacuum-packed so the fragile bran oils don't go stale in transit. This is the top of the category.
Why it isn't on AmazonFarro piccolo isn't grown anywhere else in the US, and Anson's mill-to-order model means the grain is fresh in a way a bag that's been on a shelf for a year simply can't be.
See it at Anson Mills →Brooke and Sam Lucy grow organic emmer farro in the Methow Valley on the eastern slope of Washington's North Cascades, then dehull and pack it fresh on their own farm. High protein, sweet and nutty, with a bold chew that holds up in grain bowls and salads. Also sold split, for a faster-cooking version.
Why it isn't on AmazonWhen one farm grows, hulls, and bags its own emmer, the grain reaches you fresh and single-origin — not blended from whoever a distributor bought from that season.
See it at Bluebird Grain Farms →Bob Moore handed his company to its workers — it's been 100% employee-owned since 2020, and it stayed independent instead of selling to a conglomerate. Their organic farro is the easy, everywhere option: consistent, affordable, and easy to reorder when you just want a reliable bag in the pantry.
Why it isn't on AmazonAn employee-owned mill that turned down buyout after buyout keeps your money out of the big grain conglomerates — and their farro is the dependable weeknight staple.
See it at Bob's Red Mill →This seat's open on purpose — we won't pad the list to hit a number. If you ship real farro & emmer direct, it's earned, not sold.
Add your brand →'Farro' is an Italian umbrella term for three ancient hulled wheats: farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt). In the US, 'farro' on a label almost always means emmer. They're cousins with slightly different sizes and flavors, all chewy and nutty.
Pearling scratches off some or all of the bran so the grain cooks faster — around 15 to 20 minutes — but you lose fiber. Whole (unpearled) farro keeps the bran, so it's more nutritious and chewier but wants a soak and a longer simmer. Semi-pearled splits the difference.
No. Farro is an ancient form of wheat, so it contains gluten and isn't safe for anyone with celiac disease. Some people find ancient wheats easier to digest than modern refined wheat, but that's a personal thing, not a gluten-free claim.
The simplest method is to boil it like pasta: drop it into plenty of salted water and simmer until it's tender but still chewy — roughly 20 minutes for pearled, 30 to 40 for whole after a soak — then drain. It's excellent warm as a side, or cooled into grain salads and soups.
Make or grow real farro & emmer and think you belong here? Tell us → — features are on merit, never for sale.
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© 2026 5best2buy · Worth The Hunt · No.262