John and I are creating the FIRST fermented dry-cured salame company in Michigan!
As experienced food producers and retailers for the last 13 years, we know this product is a great fit for us and Michigan consumers! Our suppliers are all Michigan companies as well and that is thrilling for us!
Pioneering is never easy...our license will be the same as a giant producer and as such some hefty price tags for equipment are included. We have already gotten all of our required equipment purchased as well as having our HACCP and state mandated plans approved (WHOO-HOO!)
We are asking for your help in purchasing a WATER ACTIVITY METER. Basically this $2800 meter reads the moisture content in the fermented aged salame and is a critical step in ensuring that pathogens cannot survive and thus it is safe to eat. Very important overall, but very expensive in the scheme of things.
We are hoping that you are as excited as we are and may be willing to throw your hat in our ring. Salame will be produced immediately after the kickstarter closes and we should have a finished product on the shelves within about 4 weeks from that date.
Take a gander at a few test batches we have successfully produced:
We are calling the company "Black Pig Salame Co." as we will be purchasing Berkshire Hog (and other primarily pastured pork) meat from local suppliers.
Another exciting aspect in the near future is the offering of NON PORK salame! Lamb, beef and more!
We anticipate selling at The Boulevard Market as well as local farmers markets we already sell cheese at and a few local food outlets locally.
Risks and challenges
John and I have already completed the most rigorous part of the project; an accepted HACCP (hazard analysis and critical control points) plan and facility inspections which is really important for a safe and high quality product.
We have retail outlets and farmers markets that we participate in already so this product will be added to that line up.
- (30 days)