596
Backers
$48,003
pledged of $25,000 goal
0
seconds to go
Funding Successful
This project successfully raised its funding goal on February 27.
Pledge $5 or more Pledge $5 or more
A big thank you on our website's blog, and a handwritten, original postcard.
Pledge $10 or more Pledge $10 or more
Two original, handwritten farm postcards from Brooks and Anna, and a thank you on the blog!
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FOUR original farm photo postcards by master photographer Bryan Chang, handwritten, hand-thanked and hand mailed by Brooks and Anna. Thanks on the blog too!
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YOUR CHOICE - 1 pack of salami (Genoa, chorizo, or sauscisson sec), OR one pack each of sliced lonzino and lomo!
Pledge $100 or more Pledge $100 or more
Charcuterie Sampler! Two packages of your choice of salami (Genoa, chorizo, or sauscisson sec), PLUS one pack each of sliced lonzino and lomo!
Pledge $250 or more Pledge $250 or more
Large charcuterie sampler! Half a pound of lonzino, YOUR CHOICE of three different salamis, AND a hunk of guanciale!
Pledge $500 or more Pledge $500 or more
EXTRA LARGE CHARCUTERIE SAMPLER!! A pound and a half of lonzino, 3 different links of salami, and a slab of each kind of bacon - tesa, breakfast, and guanciale!
Pledge $1,000 or more Pledge $1,000 or more
Private farm tour for you, your family and a couple guests, complete with a hand-cooked, farm fresh dinner from Brooks and Anna, and a big charcuterie plate for everyone to enjoy!
Pledge $10,000 or more Pledge $10,000 or more
The Spanish Ham Trail!!! Visit Spain for one week with Brooks and Anna, learning traditional charcuterie techniques from craftsmen (and women) who have been doing it for centuries!
Project By
Connected as Brooks Miller (358 friends)
North Mountain Pastures is owned and operated by Brooks Miller and Anna Santini. They have been working on farms and learning as much as they can about sustainable agriculture since 2002. The couple started managing farms together in 2006, and now own 84 acres outside of Newport, Pennsylvania, where they raise chickens, pigs, turkeys, cows, goats, and sheep, all with permanent access to pasture.
Anna and Brooks continue to dedicate their lives to building topsoil so their children and future generations can farm good land one day.
Chiming in on the need for an update. Fill us in on the details and fill us up with tasty rewards!
There seems to be a lot of questions .. and no answers forth coming from our hard working farmer friends. Although I do appreciate that pulling together something like this is rediculously time consuming, our farmer friends should also appreciate that the backers deserve a very simple update stating "approx" when backer rewards will go out.
Farmer firends - please reply. We have not heard anything from you since 04/13 ...
Oink! Beginning to wonder a bit myself!
meeeeeeeeat
Would also like some news on backer rewards, mostly when to expect.
Hi - I never received my sausages. Are they going to be available soon? I'm really hungry!
Any update on the progress of things? It would be cool to see photographs of the construction progress, etc.
It would also be nice to hear the status of backer rewards. I know I'm really looking forward to tasting some lonzino and lomo!
Hi.
In the reward survey you ask to choose between three different salami, Genoa
Chorizo and Saucisson Sec. Can you give an idea what each one is and how they are different?
Thanks!
Helmut
Wow! Nearly 200%! It's inspiring to see how well you've done in your fund raising drive. Most excellent!
Congrats on the funding! This is a great project, and I look forward to your success.
When you get to coordinating details of shipments, etc., could you please indicate which (if any) of the meats include wheat products (e.g. in fillers, etc.)?
Thanks!
CONGRATULATIONS!!
Looking hot! I just tweeted (new for me) to let others know about your project in these closing hours.
You are living my dream!
That's wonderful, Brooks. Thanks! I'm sitting here in Italy right now eating some amazing local charcuterie. I'm staying with a family for several months and apparently every year their father raises a pig solely to make charcuterie. Too bad I'm here at the wrong time of year. I can't wait to get back home and try some local stuff from you guys!
Hi Brooks,
Yes, we'll be doing slaughter too - the whole nine yards. We're phasing it in slowly to let us get our feet on the floor with each step. We are starting with the meat cutting (butchering) and then adding sausage very quickly after that. Then we'll add slaughter later this year once we complete the abattoir, lairage and chiller. After that my 19 year old son would like to learn to smoke - maybe spring of 2013. Then we'll be able to make our smoked all natural nitrate/nitrite-free hot dogs that are currently handled by a hired smokehouse. This will be followed by more advanced charcuterie, fermented meats and eventually we want to make puffed pork rinds. It's an adventure, a journey.
Concurrently with this we're working on gradually increasing our breeding and finishing herds which are currently about 40 and 200 pigs respectively. The transport and processing slots at local (or not so local e.g., 7 hour drive) have been a bit of a bottle neck. Having it all here on-farm, vertical integration, will allow us to do 10 (normal season) to 20 (high season) pigs a week which is our goal.
You're doing fabulously on your funding. I'm very impressed and enjoying watching your success. Keep up the good work!
Cheers,
-Walter Jeffries
Sugar Mountain Farm
Love pork, love what you're doing. I found your project right as you eclipsed your goal. Congrats! Maybe I can visit and shoot a film there someday! I've got local friends doing a similar thing who just started with pigs last year. Beautiful creatures. I'm going to be filming them soon. Good luck with the rest of the project!
ambitious* I meant to say. Lack of sleep makes it difficult to type lol
Brooks and Anna, you guys are seriously ambition for doing what you're doing and you deserve all the help you can get. (Especially since you will have a USDA inspector breathing down your necks soon!)
Good luck with everything. Any timeline for the completion of your shop? I have lots of Tamworth pork in need of some good charcuterie. www.strykerfarm.com
hi robin - no worries, we'll definitely delay sending it til april. we will probably be sending in batches anyway as we have many more backers than we originally thought!
Hi there, I'm absolutely loving your project and practices. I'm backing the project, but I was wondering if there was any method of delaying delivery? I'll be out of town all of April and would hate for a lovely box of goodness to sit on my porch for a month...
tony - you should check out walter's farm maybe? he's your neighbor over in vermont :) we also have some friends just starting to raise pigs
and walter - thanks for the kind words. to be honest, we've been following your family in blog form for the last several years :) we would love to get up there sometime and see your place, as you're feeding much less grain to pigs than we are, and we'd like to know how!! good luck with the plant construction, i'll try to be more diligent about posting pictures from ours. also - you're doing slaughter, as well, right?
thanks beverly! and to justin at eagle street rooftop farm - we make it to NYC usually once a year to enjoy different meats and to visit friends and family. if we can make it out, maybe we could arrange something? good luck!
hey carolin - an invite to austria!! sounds great, we'll keep it in mind. we always talk about vacations, but usually our vacation is the annual sustainable ag conference in pennsylvania. if we make it to spain or italy one of these years, then austria may be on the list :)
Good Afternoon, my name is Tony Pierce, I am Chef/Owner of Tony's Italian Grille located in Thornton NH. I love your project & am spreading the word. I have a passion for Charcuterie, but don't have the chance to do it so much anymore. I would love to make it down to your farm sometime! Good Luck Brooks & Anna
Wow Congratulations, fantastic idea keep doing great things 100% support from everyone at U Stomp Winery!!!
Wow, you're doing great! Congratulations! I'm very impressed. Our family also raises pastured pigs and are working on building an on-farm butcher shop which will include a kitchen for charcuterie. Wishing you the best!
Brooks and Anna, What a great project! It is exciting to back a project such as yours! We are really excited to get our reward when you have your operations up. We own The Connecticut River Valley Inn, B&B in Connecticut which combines the history and geography of the area, new technology and my talents as an artist. But we also try our best to support the family farmer. Your product seems a perfect fit for our guests ! Much luck on your project and kudos for all the hard work an commitment we know you have applied.
So, so happy for you that you have met your goal and then some!!!! Cannot wait to see how things go....we are rooting for you here at Bee Haven Acres....Perry County neighbors!!
Amazing ideas and plans! Huge support from us at Eagle Street Rooftop Farm in Brooklyn. If you'd ever like to visit or share your skills, get in touch!
Wow! I just found out about you yesterday, and it is very exciting to see something like this so well supported. I am so happy to be a part of this project. I wish you well and can't wait to taste some of your incredible meats!! All the best of luck to you and your family!
Hello Brooks and Anna, My husband and I and our kids live in Texas, however i am from Austria and i grew up with quality meats such as yours. My family owns a farm and restaurant just like yours in the mountains near Spittal un der Drau, Austria. Their animals are fed natural grasses and graze in the mountains for all their food and it is the best I have ever tasted. I wish you well and if you would like to meet my family sometime let me know and i will be happy to give you a tour of their operations and restaurant. Carolin
Hello Brooks, Anna (and little peeples!),
Happy to support this project. I am from California, living in Lorraine. These people know pig. It's wonderful to see the understanding and respect your farm gives to raising and producing is common practice here in Moselle. Take care and good luck!
Heidi
http://pedalerdanslachoucroute.blogspot.com/
hi carrie and daniel - we're always happy to have educated customers :) some of the best help i've gotten over the last few years are people who try our stuff who really know what they're eating. a chef friend in new york helped me immensely with our drying room. i look forward to sending the good stuff your way!
Hey Kyle, thanks for the support! we look forward to seeing you in camp hill. do you know of the possibility of the farmer's market at the library? exciting!
Guys, I am from Argentina, and have 30 years living in California, came from an italian-spaniard family and grew w/ the stuff you are making. You are living my dream, and I am really happy for you. I hope I could help more. Congratulations. Count me as a future client.
Daniel
I am not local to you, but i do live where I can get great local proteins (in the mountains of CO). I get a pig each year and cure my own bacon and ham. I am SO looking forward to receiving your products this Spring.
Good luck guys! We are excited to join the CSA this year!
hey melanie, thanks again for the support!!
hi kiko - checked out your farm's page, and looks great, keep up the good work!
vladamir - thanks for the support, i am psyched to see that you also supported open source ecology! we're hoping to build the life-trac here within the next 2 years.
I just backed you. I hope this goes through. You guys are brilliant! Too often, people confuse 'organic' with 'vegetarian.' If more people experienced the tastes of grass-fed meats coupled with natural spices and curing (as I did while living in Europe), maybe we'd finally return to the days of less meat, more flavor...making what you guys do the norm. Best of luck!
We love getting our meat from you guys and are happy to support you. You're doing great things! Good luck!
Hey good luck guys! Canada is rooting for you!
From a farmer from Florida wishing you the best!!!!!
www.kyvfarm.com
good for you guys !
I am very happy to see you guys operating such a proper farm. Good luck with this project, I am looking forward to eating the delicious rewards!