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An earth-banked aging room to cure prosciutto, salami, and bacon on our Pennsylvania farm.
An earth-banked aging room to cure prosciutto, salami, and bacon on our Pennsylvania farm.
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596 backers pledged $48,003 to help bring this project to life.

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  1. Select this reward

    Pledge $5 or more About $5

    A big thank you on our website's blog, and a handwritten, original postcard.

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    40 backers
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  2. Select this reward

    Pledge $10 or more About $10

    Two original, handwritten farm postcards from Brooks and Anna, and a thank you on the blog!

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    29 backers
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  3. Select this reward

    Pledge $25 or more About $25

    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!

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    33 backers
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  4. Select this reward

    Pledge $50 or more About $50

    YOUR CHOICE - 1 pack of salami (Genoa, chorizo, or sauscisson sec), OR one pack each of sliced lonzino and lomo!

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    164 backers
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  5. Select this reward

    Pledge $100 or more About $100

    Charcuterie Sampler! Two packages of your choice of salami (Genoa, chorizo, or sauscisson sec), PLUS one pack each of sliced lonzino and lomo!

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    235 backers
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  6. Select this reward

    Pledge $250 or more About $250

    Large charcuterie sampler! Half a pound of lonzino, YOUR CHOICE of three different salamis, AND a hunk of guanciale!

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    24 backers
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  7. Select this reward

    Pledge $500 or more About $500

    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!

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    10 backers
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  8. Select this reward

    Pledge $1,000 or more About $1,000

    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!

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    1 backer
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  9. Select this reward

    Pledge $10,000 About $10,000

    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!

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    0 backers
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