About this project
Testa Duro Salumi is a small underground meat CSA that makes artisan cured meats. Founder Jason Azevedo is committed to using animals raised in a humane manner and providing a product that focuses on quality rather than quantity. He butchers all of the meat that is used and hand crafts delicious sausage, bacon and other tasty treats. These meat products are the real deal!
In order to bring his business "above ground" he needs some commercial grade equipment. First on the list, a chamber vacuum sealer and label machine. This equipment will allow him to seal the meat and label it so that meets USDA and CDFA (California version of USDA) standards, enabling him to sell at farmers markets and to local stores and vendors. Getting this Kickstarter project funded will be an awesome step toward Jason's dream of owning a brick and mortar butcher shop.
The Goal:
Raise enough funds to purchase a chamber vacuum sealer and label machine. When we meet our goal, we'll update you on where the extra funds will go!
Update 10-9-11
We are FUNDED! Thank you so much for helping Testa Duro move toward our dream! But we aren't done yet! An additional $1200 will allow us to buy a new grinder and a larger stuffer. Let's keep this fantastic momentum up!
Your Contribution:
Will allow Testa Duro to expand their market from friends of friends of facebook friends... to farmers markets and local specialty markets. Jason's dream is to own a brick and mortar butcher shop where he can fill a need in our Sacramento community for fresh, local and humanely raised meat, salumi, and other tasty treats. BACON-MARMALADE ANYONE?
Jason believes in "voting with your dollar", and hopes you will vote for his project, with your George Washingtons!
FAQ
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We can ship sausage and bacon to you but there will be additional cost above what you pledged. The meat will frozen and shipped on blue ice by 2 day postage will be $30 for one pound of meat, and $45 for 3 pounds of meat.
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Yes! Select any reward that you would like that is at or below your pledge category.
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At this time we cannot ship meat internationally. We can however ship art cards, T-shirts or recipe books. Please add $5 to your pledge to cover the shipping price.
Have a question? If the info above doesn't help, you can ask the project creator directly.
44
Backers
$4,793
pledged of $4,200 goal
0
seconds to go
Funding Successful
This project successfully raised its funding goal on October 22, 2011.
Pledge $1 or more Pledge $1 or more
Jason's gratitude, and a thank you email.
Pledge $10 or more Pledge $10 or more
Handwritten Testa Duro logo postcard from the Chef himself!
Pledge $25 or more Pledge $25 or more
A set of 5 4X6 butcher and meat related art prints and a handwritten thank you postcard.
Pledge $40 or more Pledge $40 or more
White Logo T shirt, and hand written note
Pledge $50 or more Pledge $50 or more
Testa Duro logo Black T shirt and a handwritten thank you postcard.
Pledge $75 or more Pledge $75 or more
1 pound of delectable hand cured bacon, 1 Testa Duro logo T shirt and a handwritten thank you postcard. Please add $30 if you cannot pick up locally.
Pledge $100 or more Pledge $100 or more
1 pound of sausage, 1 jar of bacon marmalade, and pound of hand cured bacon, 1 Testa Duro logo T shirt and a handwritten thank you postcard. Please add $45 for shipping if you are unable to pick up locally.
Pledge $500 or more Pledge $500 or more
1 year supply of Testa Duro Salumi Products (a selection of bacon, up to 3 different sausages, and advance tastings of new products) both logo T shirts, and a post card with Jason's gratitude.
Pledge $1,000 or more Pledge $1,000 or more
Dinner for 4 cooked by Jason in or around Northern California, as well as 1 cook book, and one package with 1 pound of sausage, 1 jar of bacon marmalade, a logo shirt for each of your guests, and one pound of bacon.
Pledge $1,500 or more Pledge $1,500 or more
a lifetime supply of Testa Duro Salumi Bacon (1 lb per month) and a product to be named after you.
Project By
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When he was little, Jason’s grandfather used to call him “testa duro”, which means hard headed. Even though he’s grown up now, he’s still hard headed… although it’s more about using quality ingredients and traditional production techniques than anything else. Jason has worked with some of the best chefs in Northern California, and has honed his craft under watchful eyes, now it's time to taste his craft in a market near you.
