For five years, our family has been raising heritage whey fed pigs in the Hudson Valley, providing fresh meat, eggs and produce to restaurants and farmer's markets. In addition to raising animals and produce our goal is to build a harvest kitchen on the farm.
We have been working, planning and saving for the last two years with plans to build this kitchen. Now we need a little help with the final push.
ROLE OF THE ON FARM KITCHEN: The kitchen will facilitate our own need to produce custom artisanal Raven & Boar value added products. We plan to produce our own line of charcuterie exclusively from our own pigs raised here on the farm.
In a HACCP certified USDA Kitchen, we can produce:
- Cured whole muscles : eg. Lonzo, Speck, Coppa
- Cured Salami: eg. soppresata, finocciona
- Fresh sausage: eg. hot italian, bratwurst, maple breakfast, chorizo
- Pate's and terrines
CERTIFICATION: Ruby currently has both ServSafe and HACCP ( Hazard Analysis and Critical Control Points ) Certificates.
For information about HACCP Certification visit ( http://foodscience.psu.edu/workshops/small-meat-and-poultry-processors )
EXPERIENCE: We have both had a love of culinary arts, and have been making pate's, sausages and dry aged product for many years for our own family to enjoy. Since the idea for the kitchen emerged, our research and product development has broadened with the help of friends in the food industry like Chef Paul Wetzel currently head of the charcuterie departnment at Gramercy Taven and John Ratcliff of Ends Meat in Brooklyn. In addition, Ruby has been fortunate to study under Chef Francois Vecchio known for having over 50 years of experience in the industry of charcuterie production. Chef Vecchio teaches methods of breaking down the pig in the European tradition specifically for charcuterie production.
SMALL BATCH PRIVATE LABEL PRODUCT DEVELOPMENT: The kitchen will also be a place where chefs and like minded individuals can come to make their own product.
The kitchen will provide a place to:
- develop and produce private label value added product
- connect with the food source
- understand animal husbandry and growing produce
- bring clients for special events
- bring staff for events or training
- butchering demonstrations and classes
- local food education events and workshops
WHY HERE?: We have seen how visiting this farm has changed minds and lives, and by opening our doors to our community and clients we hope to be able to provide access to a new understanding of the farm to table experience. Our farm focuses on raising heritage whey fed pigs in addition we also raise:
- 2 acres of organic and heirloom vegetable produce and specialty culinary herbs
- a small herd of Merino lambs
- 100 + egg producing chickens
- 600 + meat birds annually
We need to convert a pre existing structure on the farm into a working kitchen. The space will be split into two sections, one for fresh products, demonstrations and classes, and the other will be a HACCP certified USDA approved kitchen for dry cured products.
- pouring a concrete pad with environmentally efficient radiant floor system with drainage and washable surfaces.
- new plumbing for two separate working kitchen systems
- installing an updated septic system because we do not have municipal water or septic.
- washable wall surfaces ( all FDA grade materials )
- new electrical to handle the additional equipment.
- Lighting and insulation ( all FDA grade materials )
- walk in refrigerator and freezer
Once we have the kitchen space built out to the specified guidelines of both NY State and USDA food safety requirements, we will then have to outfit the kitchen with the required USDA production grade equipment .
Purchase the necessary approved kitchen equipment:
- Sausage stuffers
- Refrigerator and freezer
- Dry age Fermentation chambers
- Stainless Steel work surfaces and sinks
- Convection oven
- required SOP ( Standard Operating Procedure ) Cleaning and handwash system
We are fortunate to have experience building both residential and commercial kitchens for clients in the 14 years as owners and working managers of hivemindesign inc. Some work will have to be done by local contractors, but our goal is for most of the funding to go to materials, as the sweat equity will be from our own hands.
EXISTING CONDITIONS: The existing building is a 25 ' x 25 ' two bay garage with a dirt floor and steel roof. The demo and clean out of the interior of the building has been completed. Our project has been approved by our local zoning board, and we have a contract ready to sign with a local septic engineer. Once we know we have reached our funding goal ( even if the kickstarter timeline is not completed yet ) we will start construction immediately. The following timeline goals are based on us starting construction at the completion of the kickstarter event timeline of October 6.
Construction and Product Development Timeline Goals:
- 9/16/13 Submit floor plans to NYS Ag & Markets for kitchen plan approval
- 10/8/13 Septic Perk test and engineering.
- 10/14/13 Excavation: dirt floor and area for septic and plumbing lines
- 10/31/13 Pour Pad: interior floor pad and exterior walk in refrigeration pad
- 11/1/13 Framing: Interior framing, electrical and plumbing
- 11/4/13 Recipe: Submit recipe to Cornell for process approval
- 12/2/13 Surfaces: Insulation, wall surfaces, tiling, walk in build out
- 12/16/13 Equipment: install sinks and built in equipment.
- 12/20/13 Install all freestanding utility equipment and test
- 12/23/13 First product run test in kitchen
- 12/23/13 Request USDA kitchen inspection
Sather and Ruby have spent almost 15 years designing and building furniture and interiors using traditional methods of woodworking with a modern aesthetic. This experience has been truly indespensible in teaching us how to craft and develop a product. What we did not realize immediately when we started farming, is that there are so many parallels between these two experiences and our development of the idea for Hudson Valley Charcuterie. As designers we have always sourced the best materials, strived to create the best product we can, hoping for it to be timeless and beautiful. As farmers, our goals are very similar. We source and raise beautiful heritage breed pigs, ensure that they have a quality life here on the farm, and strive to have them appreciated ethically from nose to tail when they are consumed. All of the chefs we work with have a similar understanding and appreciation for the animals we raise, and celebrate the dynamic nature of the pig through thier recipe's and restaurants. Our goal with Hudson Valley Charcuterie is to extend the creative process here on the farm. To RAISE our own animals, to BUTCHER them with respect and care, and to have them CURED here on the farm using traditional methods creating the best product we can.
We have worked hard to create what we hope are some very exciting rewards! We hope you enjoy them.
The following chefs have donated recipe's for our limited edition RAVEN & BOAR COOKBOOK. We are so thankful for their creativity, support and recipe's inspired by our farm :
- BAR BOULUD - Red Wine Sausage
- BELL & ANCHOR - Pork Sandwich
- CRIMSON SPARROW - Fresh Ham
- DAVID BURKE KITCHEN - Pork Terrine
- ENDS MEAT - Culatello
- FRANCOIS VECCHIO - Magic Wand of Old Salumaio
- FRANNY'S - Vinegar and Mustard Braised Shoulder
- GRAMERCY TAVERN - Autumn Harvest Pork Stew
- HEARTH - Macaroni with Pork Ragu
- HELSINKI - Chili & Coffee Rubbed Pork Chop
- LE PHILOSOPHE - Stuffed Trotters
- LE RESTAURANT - Cotechino Sausage
- MARLOW & DAUGHTERS - Head & Trotter Terrine
- MICHAEL BERARDINO - Leberwurst
- MOM - Spagetti Bolognese
- NÜDEL - Brined Pork
- OTTO - Lonzo with Wax Beans & Piave
- PARISH HALL - Pork Skin Noodles
- PRIME MEATS - Jagerwurst
- PRINT - Braised Pork Belly
- THE PINES - Pici with Trotter, Tomato & Pecorino
- RAVEN & BOAR - Rock Soup
- TELEPAN - Grandma's Pork meatballs with Sauerkraut
- TORRISI ITALIAN - Boars Head Sandwich
- TWIN MAPLE FARM - The ultimate Grilled Cheese Sammy
- #8. $ 75.00 - BASIC BOOK LOVER: ___ 1. Supporter. 2. Thank you card. 3. SOFT COVER COPY OF THE FIRST EDITION RAVEN & BOAR COOKBOOK!
- #13. $ 200.00 - SUPER BOOK LOVER: ___ 1. Supporter 2. T-SHIRT 3. Thank you card, Name on website, Name in Book Credits. 3. You will receive a HARD COVER COPY of the LIMITED FIRST EDITION RAVEN & BOAR COOKBOOK SIGNED BY YOUR CHEF OF CHOICE! 4. As well as a Hudson Valley Charcuterie MARKET BAG.
- #16. $ 500.00 - SUPER CHEF LOVER: ___ 1. Supporter 2. T-SHIRT. 3. Thank you, Name in Book Credits! 3. You will receive a HARD COVER copy of the LIMITED FIRST EDITION RAVEN & BOAR COOKBOOK SIGNED BY as many chef's as we can in a CUSTOM HARDWOOD BOX by hivemindesign inc. 4. As well as a SOLID WOOD HANDMADE CHARCUTERIE BOARD by hivemindesign inc. in a Hudson Valley Charcuterie MARKET BAG.
We have 8 wonderful events planned for the New York City Metro area and Hudson Valley. There are a limited number of seats and the events will each be for one date only. Almost all of the ingredients for these events has been donated. Each Chef / Participant has donated their restaurant, their staff and their experience and creativity to this fundraiser. Thank you!
- #3. $ 35.00 - // EVENT // THE DIVE BAR BREW & BRATS: ___ Partner in award winning Chatham Brewing Co. ( just 20 minutes from the farm ) hosts a bratwurst tasting with refreshments at his upper west side outpost The Dive Bar. Chatham Brewery will be offering tastings with Raven & Boar's own pork bratwurst. Guests can meet farmer Ruby Duke for a pre dinner introduction._____ LOCATION: DIVE BAR 732 Amsterdam Ave, NYC 10025_____ DATE: Wednesday, November 6th, 2013_____ TIME: 6 pm - 9 pm_____ AVAILABILITY: ONE DAY ONLY - NO exceptions_____ QUANTITY: 40 Seats available_____ IN ADDITION: Each guest will be recognized as a supporter of Raven and Boar Hudson Valley Charcuterie Kitchen, and receive their name on the website._____ WEB: www.divebarnyc.com _____ TWITTER: @DiveBarNYC
- #7. $ 60.00 - // EVENT // PARISH HALL hosts HOG HASH at EGG AFTER DARK: ___ Parish Hall Chef Evan Hanczor hosts a hog hash event at their origin restaurant, the breakfast spot and original Williamsburg favorite EGG. Know for their " Hash Bar" at the renowned local weekend Smorgasburg events, Chef Hanczor heads back to his roots with a nose to tail selection of Raven & Boar pork for a family style meal at EGG after dark. The meal will feature produce and herbs sourced locally from the Hudson Valley & Berkshires as well as Egg & Parish Hall owner George Weld's own Hudson Valley Goatfell Farm. In addition, farmer Ruby Duke will make an introduction and a toast to guests and supporters of the farm. _____ LOCATION: 135 North 5th Street, Brooklyn, NY 11211 _____ DATE: November 12th, 2013 _____ TIME: 6 pm - 9 pm _____ AVAILABILITY: ONE DAY ONLY - NO exceptions _____ QUANTITY: 30 Seats available _____ IN ADDITION: Supporter, Name on website_____ WEB: www.eggrestaurant.com, www.goatfellfarm.com, www.parishhall.net _____ TWITTER: @Parish_Hall, @pigandegg
- #10. $ 100.00 - // EVENT // THE CRIMSON SPARROW - 6 COURSE TASTING MENU: ___ Chef partners John McCarthy and Ben Freemole offer a 6 course tasting menu at The Crimson Sparrow in Hudson NY. They will be highlighting their nose to tail ethics by showcasing numerous parts of the pig as well as produce from Raven & Boar Farm and other locally sourced products. Through the modern and spacious interior, the open courtyard looks into a glass walled kitchen where guests can enjoy the cool hudson river air while watching the heat in the kitchen. Meet farmers Sather and Ruby Duke for a pre-dinner introduction._____ LOCATION: The Crimson Sparrow 746 Warren Street, Hudson NY._____ DATE: Wednesday, October 30th 2013._____ TIME: 6 pm - 9 pm_____ AVAILABILITY: ONE DAY ONLY - NO exceptions._____ QUANTITY: 36 Seats available_____ IN ADDITION: Supporter, Name on website_____ WEB: www.thecrimsonsparrow.com_____ TWITTER: @SparrowChef
- #11. $ 125.00 - // EVENT // DINNER / CHEF COLLABORATION: ___ Chef Angelo Romano of the Pines and Chef John Ratcliff of Ends Meat collaborate on a nose to tail 4 course tasting menu. A patio canapé hour opens the evening featuring Raven & Boar cured meats. The tasting highlights both Chef's expertise in capturing the seasons with their larder of pickled and fermented produce and cured meats from Raven & Boar farm as well as wild forage from the hudson Valley._____LOCATION: THE PINES 284 3rd Avenue, Brooklyn NY 11215_____DATE: Wednesday, October 23rd, 2013_____TIME: 5 am - 9 pm_____AVAILABILITY: ONE DAY ONLY - NO exceptions_____QUANTITY: 30 Seats available_____IN ADDITION: Supporter, Name on website_______WEB: www.thepinesbrooklyn.com, www.endsmeatllc.blogspot.com _____TWITTER: @thepinesBK , @endsmeatllc
- #12. $ 125.00 - // EVENT // PRINT RESTAURANT AT THE INK HOTEL - 4 COURSE TASTING MENU: ___ Chef Chef Charles Rodriguez prepares a 4 course tasting menu inspired by the Raven & Boar pig and his native Dominican heritage. Guests can meet farmer Ruby Duke for a pre dinner introduction with Print Restaurant forager Meghan Boledovich at the rooftop garden and bar. After cider and chicharrones, guests head down to the main dining room for 4 course meal saluting the pig, including an array of dishes from head cheese to pork belly and even an porcine dessert._____ LOCATION: Print Restaurant 653 11th Avenue NYC, 10036_____DATE: Monday, November 4th, 2013_____TIME: 6 pm - 9 pm _____AVAILABILITY: ONE DAY ONLY - NO exceptions _____QUANTITY: 26 Seats available _____IN ADDITION: Supporter, Name in website. _____WEB: www.printrestaurant.com _____TWITTER: @PrintRestaurant
- #14. $ 300.00 - // EVENT // ON FARM BUTCHERING DEMONSTRATION BY CHEF SCHNELLER OF THE CULINARY INSTITUTE OF AMERICA: ___ Our afternoon will start with a farm tour and introduction by Sather Duke on the diet and care of his heritage pigs. Chef Schneller will guide guests through an in depth butchering demo of a half section of a Raven & Boar pig as our first event to take palce in the new kitchen. Chef Schneller will explain the dynamic nature of the pig, how various cuts are used in the industry and ways to maximize and honor the butchers nose to tail ethics. In addition there will be a tasting of Hudson Valley Charcuterie's first products paired with local cheeses including Pampered Cow Creamery at Twin Maple farm in Ghent NY the source of the whey for our pigs. Each guest will have the opportunity to take home a few cuts from the demonstration._____ LOCATION: RAVEN & BOAR FARM 111 Cty Rte 34, East Chatham NY 12060_____ DATE: Saturday, May 3rd, 2014_____ TIME: 11 am - 4 pm_____ AVAILABILITY: ONE DAY ONLY - NO exceptions_____ QUANTITY: 20 Seats available_____ IN ADDITION: Supporter, Name on website_____ WEB: www.ciachef.edu/thomas-schneller/
- #15. $ 400.00 - // EVENT // FAMILY DAY ON THE FARM: ___ Spend a day touring the Hudson Valley meeting local producers including Pampered Cow Cheese ( where Raven & Boar pigs get there whey. ), Kinderhook Farm, The Old Chatham Sheepherders. Enjoy lunch at Raven & Boar farm prepared by local caterer and pizza chef extroadinare Tom Tenuta of the family owned business SOMA catering in Richmond Mass. Lunch will be followed by a tour of the farm and tasting of Hudson Valley Charcuterie's first products including lonza, guanciale, cacciatorini & coppa, paired with local cheeses including Twin Maple Farm, Cricket Creek and Consider Bardwell. Each offering covers two adults and all kids under 18 are welcome. No transportation or lodging will be provided._____ LOCATION: RAVEN & BOAR FARM 111 Cty Rte 34, East Chatham NY 12060 _____ DATE: Saturday, March 29th, 2014 _____ TIME: 11 am - 4 pm _____ AVAILABILITY: ONE DAY ONLY - NO exceptions _____ QUANTITY: 20 Seats available _____ IN ADDITION: Supporter, Name on website. _____ WEB: www.ravenandboar.com, www.hudsonvalleycharcuterie.com, www.hivemindesign.com _____ TWITTER: @RavenAndBoar, @HVCharcuterie
- #17. $ 1200.00 - // EVENT // A FARMER'S BREAKFAST AT BLUE HILL: ___ Spend two hours with Chef de Cuisine Trevor Kunk in the renowned Blue Hill kitchen as he demonstrates how to select cuts from the pig to prepare a true farmer's breakfast. After watching his presentation, move to Blue Hill's bar for a Raven & Boar inspired meal and morning cocktails. All of the pig, eggs, and vegetables will be sourced from Raven & Boar Farm, Blue Hill Farm and a handful of Trevor's favorite Hudson Valley producers._____ LOCATION: Blue Hill Manhattan 75 Washington Place NYC, 10011 _____ DATE: November 2nd, 2013 _____ TIME: 8 am - 10 am _____ AVAILABILITY: ONE DAY ONLY - NO exceptions _____ QUANTITY: 10 Seats available _____ IN ADDITION: Supporter, Name on website & in book credits, T-Shirt, Market Bag & Hardcover cookbook signed by Chef Kunk in a custom wooden box with a solid wood charcuterie board by hivemindesign inc._____ WEB: www.bluehillfarm.com _____ TWITTER: @bluehillfarm
Raven & Boar shirts are all cotton American Apparel T's. The sizing will be available in Mens: XXL, XL, L, M, S and Womens: XL, L, M, S Kids: L, M, S. Color selections will be available.
- #4. $ 40.00 - T- SHIRT - RAVEN & BOAR / HUDSON VALLEY CHARCUTERIE FAN: ___ 1. Supporter. 2. You will receive a T-SHIRT with both Raven & Boar and Hudson Valley Charcuterie logo's to show your support ( american apparel T ). 3. Thank you card.
MARKET BAG: Hudson Valley Charcuterie bags are all cotton and great for a day bag or for shopping at the farmer's market. A version of the new logo will be printed on the bag.
FIRST PRODUCT: We have been working hard to create a first tasting of our new Hudson Valley Charcuterie product.
- #5. $ 40.00 - BEGINNER CHARCUTERIE PACKAGE: ___ You will get a 1 pound selection of Hudson Valley Charcuterie's first product line. ( NOTE: INCLUDES $15 shipping cost average contiguous united states for insulated food safe package )
- #6. $ 50.00 - BENTON'S SMOKED MEAT - RAVEN & BOAR HAM AND BELLY ( 1 pack BACON, 1 pack Sliced HAM approximately 2 lb. Total ): ___ 1. Supporter. 2. Thank you card. 3. World renowned Allen Benton of BENTON'S Smoky Mountain Country Hams of North Madisonville Tennessee has offered to smoke four Raven & Boar fresh whole hams and belly's. Allan will smoke and hang the belly for a minimum of five weeks and the hams for a minimum of 5 months at which time we will have the product shipped back to the farm and then sliced and shipped to you. Priceless.
- #9. $ 75.00 - CLASSIC CHARCUTERIE PACKAGE: ___ You will get a 2 pound selection of Hudson Valley Charcuterie's first product line. ( NOTE: INCLUDES $20 shipping cost average contiguous united states for insulated food safe package )
YOUR SUPPORT: Being a Supporter of the farm is not taken lightly. Every amount counts and we hope that there will be more opportunities to enjoy some of the product from Raven & Boar and Hudson Valley Charcuterie in the future.
- #1. $ 5.00 - SUPPORTER:___ 1. You are a SUPPORTER of heritage pigs in the Hudson Valley. THANK YOU. You will receive a personal thank you card from the Duke family.
- #2. $ 20.00 - GREAT SUPPORTER: ___ 1. Supporter 2. Your name will be listed on our website as a supporter of Hudson Valley Charcuterie.
- #18. $ 5,000.00 - // CHAMPION DONOR //: _____Your pledge will be documented on a cast bronze placque on the building with your name inscribed as the champion donor of the new kitchen. With this pledge you can receive any one of the packages described above and attend any one of the described events of your choice.______
- #19. $ 10,000.00 - HUDSON VALLEY CHARCUTERIE DONOR: You believe that the construction and operation of the Hudson Valley Charcuterie Kitchen at Raven at Boar Farm is important enough to make a substantial contribution. Our family and our community commend you for your unprecedented contribution to this fundraiser. We look forward to having you to the farm to celebrate the opening of the kitchen and sampling our first products.
Raven & Boar is a family owned farm in Northern Columbia County. Each small herd of pigs are raised with care on open pasture and forest. The pigs are all heritage breeds, mostly Large Black, Gloucester Old Spot and Red Wattle, with some Berkshires, Tamworth, and a few Mulefoot and Herefords.
We hope that you can take a few moments to check out these links:
Risks and challenges
- POTENTIAL OBSTACLES -
• Construction timeline
• Permits and Certifications
• Recipe Approvals / Certification
- QUALIFICATIONS -
We will be doing the construction. Anyone who has ever built anything or watched things being built on TV knows that problems will arise. Fortunately we have faced many of these challenges before for clients with our design company hivemindesign inc., and have learned how to overcome issues with speed and cost efficiency. We have built commercial kitchens for restaurants and bakeries, and are uniquely aware of the process. We can also do most of the construction ourselves, saving money and costly delays.
We are also developing a product that is closely regulated, and that can come with it's own delays even after the kitchen is up and running. We have been studying the regulations, speaking with the appropriate officials with the USDA, obtaining HAACP certification (Hazard Analysis And Critical Control Points), consulting with our zoning board and county Board of Health. We feel confident that we can effectively deal with any problems that may arise.
Here are some of the regulatory steps that the kitchen will require:
- Full process recipe approval from Cornell University
- Process inspection from USDA food safety inspection service, SOP (Standard Operating Procedures)
- NY Departement of Ag and Markets kitchen approval
- SURPASSING OBSTACLES -
In the past 5 years we have worked incredibly hard to create a strong network of food industry professionals. Some have been in the charcuterie industry, completed their own HACCP plans, and created their own products. This network is priceless not only in relation to the creative process of making the best products, but to give guidance from their own experience in the industry. One of our best assets is that we have complete control of the foundation of our product, which is where our meat comes from! Here on our own farm!
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