Update #2: This is not just bacon...
Flavors pictured include:
Horseradish-Lemon-Turmeric
Watermelon-Basil
Jerk
Maple
Blackberry-Brandy-Mint
Rum and Grenada Nutmeg
What's YOUR custom flavor? Pledge $50 or more and add a flavor of your very own!
Thanks to all who have already pledged!
44
Backers
$1,991
pledged of $1,950 goal
0
seconds to go
Funding Successful
This project successfully raised its funding goal on December 31, 2009.
Pledge $5 or more Pledge $5 or more
Pledge $5 or more to get your name listed in a 'Thank You' letter posted on my blog and website once funding is successful.
Pledge $20 or more Pledge $20 or more
Pledge $20 or more and get a rad 'The Ethical Butcher' T-shirt. You will be contacted once funding is successful for size and color options.
Pledge $50 or more Pledge $50 or more
Since the bacon won't be available to most of the donors out there, this is your way to get involved! Pledge $50 or more and you get to develop and name your very own flavor! Sky's the limit on this one. You'll get a personal consultation to discuss and name your personal recipe. Customers will know your name and maybe you'll create the future best-selling flavor! For those in the area, there is also the option of one free slab of your choice in lieu of creating a new flavor.
Project By
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The Ethical Butcher is Berlin Reed. After gaining a wealth of knowledge and experience in the food mecca of Brooklyn, NY I now live in Portland, OR. As a butcher who was vegetarian for more than half my life, I strive to help people understand the importance of their choices. I hope to empower people to navigate this maze of grass-fed, pastured, free-range labels and misleading "green" marketing to find the most sustainable and responsible choices in meat and fish. As someone in the meat industry, I think it imperative that I form relationships with farmers, I do this through my main project, custom-cured heritage pork and lamb bacon. I cure in everything from whiskey to horseradish to watermelon using only heritage breeds in order to bring much-deserved attention to local farmers who are doing it right and to connect the public with the superior meat they raise.
In addition to writing my blog, The Ethical Butcher, I write essays for publication.
