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$26,442 pledged of $100,000 goal
By Farmstead Meatsmith
$26,442 pledged of $100,000 goal

Recent updates

Here They Are...


For backers only. If you're a backer of this project, please log in to read this post.


'Unsuccessful' depends on your perspective.

We didn't make our monetary goal.  Despite this, we do not regret the goal we created.  If we have taught anyone anything about the cost of true meatsmithing, including the cost of constructing a truck and shop from scratch, then we have been successful.  

And although all backer transactions were cancelled, we consider ourselves indebted to those who pledged nonetheless.  

We made many new friends, solid connections within our industry and have even started planning some classes with special backers across the country.  The education will continue, and the building will too, as funding allows.  If you are interested in keeping up with our next move please considering following us on our facebook page and by signing up to recieve our newsletter.  The campaign will indeed continue.

Stay tuned and thank you for your love,

Lauren (Brandon is out harvesting 4 pigs today)

"Unsuccessful"? Hardly.


For backers only. If you're a backer of this project, please log in to read this post.

The Realm of Possibility

Greetings to Everyone,

We have just returned from an overnight pig harvest class.  Over the course of two days, I worked with fifteen people to turn two pastured pigs into butchered cuts and dry-aged bacon and ham.

The farm is located west of the Cascades here in Washington and smack in the middle of the best dairy plains in the country.  After slaughtering the pig in the field that was its home, I put the knives in the students' hands for the scalding, de-hairing and offal harvest.

For lunch we gathered under a birch tree and our farmer served liver fried in raw butter from the family cow and kidneys in a piquant sauce served with home-made fermented bread.  On butchery day, we feasted on head of pig slow roasted to the point where the skin becomes crispy and the flesh spoonable.

These meals are the crowning glory of our harvest classes.  They are always spontaneous and consistently better then anything money can buy even in the best restaurants.  A meal of liver still warm with life is only possible on a farm and on the day of a pig harvest.

I say these meals are the crowning glory of Farmstead Meatsmith's work, but they are also the compass.  It is a fact that if you pursue culinary perfection in meat cookery, you find yourself not in a michelin starred restaurant, but on a farm, being served most likely by a woman who can cook a pig head and nurse a five month-old child at the same time.

My purpose for Farmstead Meatsmith is to serve the peasant's table by putting pig head, pate terrine and dry-cured ham back on the menu.  Our highest backers so far are from the peasant's table; they are small farmers.

Their tables are rich, but their bank accounts are not.  So the success of this campaign has always rested on reaching as many people as possible and on a few of them not being peasants.

We've got just a few hours left in the campaign.  It ends tonight.  This is an all or nothing campaign which means that if we don't reach our goal, we don't get any funding.

What gives me hope is that there is still room at the peasant's table.  Invite as many as you can for the final hours of the campaign.

In addition to pig head, fried liver and kidneys in a sauce, our farm cook prepared pate terrine wrapped in the white lace of caul fat.  She had never cooked any of these things before and they were all perfect.  With six children running around (three of them mine), it was clear to me that the small farmer more than anyone shows us what is possible.

Funding this campaign is possible.  Let's start cooking!

Thank you for the abundance,


New Podcast

Hello Everyone,

I have been working with Paul Wheaton and the permies crew to get this project launched.  If I have learned anything about the permies community it is that permaculture and tradtional livestock harvesting are more than fads.  These people don't mess around.

Here is a new podcast I did with Paul recently that covers several topics on home meat processing.  I spend the entire podcast answering excellent questions posed on the permies forums: http://www.richsoil.com/permaculture/3705-podcast-260-homestead-butchering/

Thank you for the recent burst of support.  I am watching the charts and over the past 48 hours, we have received not only several more backers, but many of you who have already contributed increased your pledge amount.

I will be at the command center today, spreading the word.  We have a few more large networks lending their support, so stay in touch for more podcasts and updates!

from the HQ,