Now that we have the butcher shop up and running we've been working on getting our cut and pack times down as well as adding sausage to our repertoire. I've made many small batches as I perfect my techniques. So far I've made Sweet Italian, Hot Italian, Breakfast Sage and Chorizo which is a hot Spanish style sausage.
I've been working on scheduling CSA Pre-Buyers and Kickstarter buyers in Vermont for whole pigs, sausage and other meat packages. Deliveries started last month and I'm gradually working my way through the list to line up orders. If you're in Vermont and are a CSA Pre-Buyer or Kickstarter backer then watch your email address for details. Once I've worked through that list then I'll start on the surrounding states for people who can come to the farm (tour included!) or meet us along our weekly delivery route.
It's great to finally be cutting our pork in our own on-farm butcher shop. A humongous thank you to everyone who helped with Kickstarter, CSA Pre-Buys and personal loans to fund the Butcher Shop at Sugar Mountain Farm!
You may enjoy this little news reel about the opening of our butcher shop here at Sugar Mountain Farm. It gives you a peak inside the cutting room and you can see some of the pigs out in the field as well.
As I write this I have been contacting people on the Kickstarter and CSA Pre-Buy lists to schedule and confirm addresses. We have already started shipping meat cut here in our new butcher shop to backers.
Thank you for all of your assistance in making the butcher shop happen at Sugar Mountain Farm in Vermont!
In this morning’s mail I received our meat processing license from the Agency of Agriculture, Food & Markets division. We are now able to officially begin butchering under Vermont state inspection!
All those years of hard work and attention to detail paid off with the licensing of our own on-farm butcher shop at Sugar Mountain Farm. Now we will be able to do the meat cutting and sausage making of our pigs for our customers including stores, restaurants and individuals within the state of Vermont. This means we can begin delivering meat to individuals within Vermont (pickup along our delivery route or here at the farm) as well as deliveries to our wholesale customers, stores and restaurants within Vermont’s borders. Yes, this means Kickstarter orders!
Yesterday Holly delivered the pig to the slaughterer which will be our first pig that we will cut under inspection. The first week we’ll do just one of the pigs that went to slaughter – the rest of that week’s batch will be butchered at the Adams family facility as they have been in the past. We are doing a soft startup. Over the past month we did three weeks of half pigs under Custom Exempt regulations. In subsequent weeks we will ease into full scale production: butchering two, four and then all of our weekly market pigs as we perfect the patterns of processing. It is a dance where we’re mastering the steps.
For the next 90 days we’ll be doing validation, the process that proves our systems work. At the end of the period we’ll then be able to apply for USDA inspection – some time in the winter. At that point we’ll then be able to deliver to customers outside of Vermont.
Over the coming month I'll be contacting people within Vermont who have Kickstarter meat packages coming to them to schedule. Next will be people who are in surrounding states that can either pickup at the farm or meet Holly along her delivery route in Vermont. Once we have the USDA inspection we'll begin shipping further afield to people outside of Vermont.