More rewards have shipped, and early construction photos
Hi folks - after a week of slicing, sealing, and packing boxes, many rewards have shipped. Please feel free to email us or comment with your feedback. We also have some options for $100 backers to try additional products sooner, as our salami inventory is drying slowly due to a humid stretch. We will be posting/emailing more about this, but one of the options is pancetta, pictured sliced below for recent farm visiting day.
Also, we have heard from a few of you how you'd like to see the progress of the shop, and so I pulled some old photos so you could see where we started. I'll add more recent ones as well as current photos of the ship with the next post.
The below photos are as follows:
1. March 2012: Video of the wall opening we cut for our doorway to the walk-in being pushed over by a friend.
2. November 2011: Shot of the inside of the former 4-bay garage/equipment shed that came with the farm. The building had a dirt floor when we bought the farm. The things sticking out of the ground are the floor drains we installed in gravel prior to the concrete floor pour.
3. November 2011: Kaj, our son, acting as the foreman on the job site, inspecting the sweet cement mixer truck!
4.November 2011: The floor finish, done by one of our Amish neighbors.
5. March 2012: A shot from the inside looking out at both the newly framed front wall, and the future doorway to our walk-in cooler.
6. April 2012: The picture with the skid loader is Brooks driving our current drying room, fully intact from our rented farm half a mile down the road, backwards so he could see!
We still use this aging/drying room until the excavated but not yet constructed earth-banked aging room is built.
7. July 2012: Pigs, grazing in the pasture.
8. July 2012: Pigs browsing in the woods.
9. July 2012: Pancetta, aged 5 months.
While we've done almost all of the work on the butcher shop ourselves, most of the construction supplies and the refrigeration installation were purchased with Kickstarter support. We continue to be grateful for this funding that couldn't have happened without you.
Brooks and Anna
seconds to go
Pledge $5 or moreYou selected
A big thank you on our website's blog, and a handwritten, original postcard.Estimated delivery:
Pledge $10 or moreYou selected
Two original, handwritten farm postcards from Brooks and Anna, and a thank you on the blog!Estimated delivery:
Pledge $25 or moreYou selected
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!Estimated delivery:
Pledge $50 or moreYou selected
YOUR CHOICE - 1 pack of salami (Genoa, chorizo, or sauscisson sec), OR one pack each of sliced lonzino and lomo!Estimated delivery:
Pledge $100 or moreYou selected
Charcuterie Sampler! Two packages of your choice of salami (Genoa, chorizo, or sauscisson sec), PLUS one pack each of sliced lonzino and lomo!Estimated delivery:
Pledge $250 or moreYou selected
Large charcuterie sampler! Half a pound of lonzino, YOUR CHOICE of three different salamis, AND a hunk of guanciale!Estimated delivery:
Pledge $500 or moreYou selected
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!Estimated delivery:
Pledge $1,000 or moreYou selected
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!Estimated delivery:
Pledge $10,000 or moreYou selected
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!Estimated delivery:
- (45 days)