Funded! This project was successfully funded on March 4, 2013.

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True farm to table artisan products with a focus on cured meats from humanely raised animals being raised on my family farm.

Long Island's East End
Long Island's East End

Overview:

The North Fork of Long Island has a rich history of Agriculture. The surrounding bodies of water are rich with pristine seafood that are sweetened by clean tidal flushes. And, the local wineries are coming into their own producing top caliber wines with their own unique identity. This amazing and unique region, situated nearly 70 miles east of Manhattan, is coming into it's own as a legitimate center for food, wine and hospitality. Growth however comes with it's own challenges. Many small family farms have vanished, and though a new breed of farmer is taking their place, the economics are very difficult. Land and taxes are cost prohibitive. The farmers and artisans of the East End are determined to help maintain the traditions and quality of life for which the area has become known. Sadly, this is becoming an increasingly difficult task. Your support of my project here on Kick starter will help me do my part to preserve a way of life that we all cherish. It will add another thread to the fabric of a burgeoning food scene and help round out the locavore revolution that has begun. Jobs will be created that teach sustainable skills to future stewards of the earth and the region. Most imoportantly in my view, this project will help preserve open space and prove that a path can be forged toward a better way of life through a sustainable community of like-minded citizens and artisans.

What has already been done:

Much of the work has already been done and the groundwork has been laid.  I currently have a small heard of Mangalitsa pigs that I have been raising for about one year.  They are free ranging on about five acres of farmland.  Their diet has consisted of fresh vegetable scraps from my restaurant kitchen, spent grain from a local micro-brewery and cooked potatoes.  All of the pieces of the puzzle, including a storage and cutting facility are secured and two retail/wholesale outlets will be launched in the spring of 2013 to help sell and market the fabricated end product-Artisan cured meats!

What your contribution will help make happen:

The funds raised in this kickstarter campaign will be used to build a smokehouse, a meat curing/aging room that will be built to the standards of the accrediting agencies, purchase of grinders, stuffers and all other necessary start up sausage/salumi fabricating supplies. In order to bring this project full circle, this final step must be completed.  Without proper smoking, curing/aging facilities, this labor of love will never realize it's potential and the time, expense and efforts that have been invested will be wasted.

Thank you in advance for your support.

Chef Keith M. Luce

where it begins
where it begins
Mangalitsa hogs on the farm
Mangalitsa hogs on the farm

Risks and challenges Learn about accountability on Kickstarter

It is my sincere intention to fulfill all commitments for rewards and production. Because this is an agricultural endeavor, mother nature has a say in the process. Should there ever be a delay in production, for reasons beyond my control, I will be sure to keep members posted as to delays and reasons associated with the delay. All promises will be fulfilled and delicious salumi raised and finished on the NoFo will soon be a reality with your support!

FAQ

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    Good Karma, a better world and eternal gratitude

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    31 backers

    A boxed lunch of handmade, farmstead goodness to take with you to the beach or on your vineyard tours the next time you are on the North Fork of Long Island.

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    22 backers

    breakfast care package of hand-made, farmstead smoked bacon and a voucher for 1 dozen free-forage eggs (eggs can not be shipped).

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    Basket of North Fork Artisan Farmstead Goodness! Basket will consist of Salumi, baked goods and cheeses, all fabricated by Chef Keith Luce.

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    Admission for 2 people to a cooking class with James Beard Award winning chef and former White House Chef, Keith Luce.

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    2 reservations at a private seasonal farm dinner prepared by James Beard Award winning chef and former White House Chef, Keith Luce.

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    Luncheon, tour of the farm and facility and dinner for 2 prepared by Chef Luce.

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    Private cooking class and dinner for up to 12 people prepared by Chef Keith Luce.

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Funding period

- (37 days)