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Enjoy naturally raised Vermont pastured pork, sausages and charcuterie from our butcher shop on-farm shipped to your home.
Enjoy naturally raised Vermont pastured pork, sausages and charcuterie from our butcher shop on-farm shipped to your home.
369 backers pledged $33,456 to help bring this project to life.

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FSA Audit Passed!

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As you all know we opened the butcher shop last fall and have been working on filling backer orders starting with in Vermont. 

We just passed another milestone: our Food Safety Assessment review. This was originally supposed to happen in early January but the inspectors were back logged so that happened several months later than expected but that's now done. 

Next we finish up the validation period which proves the process.

Then I'll be applying to the USDA for federal inspection so we can ship across state lines. They have cautioned me that they are back logged so it may take several months once we do the USDA inspection application. Based on many discussions with them we should have that by late summer and then we'll be able to start shipping to backers in states outside Vermont. By then I also anticipate all the Vermont backers will have their packages.

Thank you for all your help and patience!

-Walter

Porchetta Packaged - Delivering Kickstarter Packages and CSA Pre-Buys

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Ben with Porchetta
Ben with Porchetta

 Now that our butcher shop is up and running we have been filling the CSA Pre-Buy and Kickstarter orders which helped in part to buy the concrete and other materials to build our facility. 

One of the advantages of doing our own on-farm butchery is that we are able to do special requests like this porchetta. Initially I had made the porchetta be the entire length of the loin and belly but that turned out to be larger than our vacuum packer can accommodate, by far. Porcetta is something that I have never made, and had never cut until this time. Because of the way that I debone the entire side of the pig and then slice cuts it is a natural and easy to do. The meat inspector we had that day told me that he often makes this dish for events like weddings and that it's very delicious. Some time I'll have to try it in our kitchen.

We've been doing deliveries for a few months now to people in Vermont who supported our project with their pre-buys and kickstarting as well as pickups here at the farm for people in near by states who've come up for the, somewhat weather limited, skiing this winter.

Right now we're still in our initial validation period. The Vermont agency of inspection is a little back logged with validation evaluations so they say it is going to be more than the usual 90 days. I hope they'll be able to catch up and do us by mid-spring so that we can then apply for our USDA inspection which will allow us to ship inter-state.

If you're outside Vermont and going to be passing through, let me know a couple of weeks ahead and you can pickup here at the farm and see the butcher shop and pigs as well!

Cheers,

-Walter

Sausage Packing

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Sausage Packing
Sausage Packing

 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!

Cheers!

-Walter

Butcher Shop Opening in the TV News

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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.

http://www.wcax.com/story/30395174/west-topsham-farm-builds-new-facility-to-process-locally-raised-pork#

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!

Cheers,

-Walter

First Cut Under Inspection

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A Lovely Loin
A Lovely Loin

Today we had our first day of meat processing in our new butcher shop under Vermont state inspection! This means that we can now start doing our own butchering and begin filling Kickstarter rewards here in Vermont with state inspection. If you live in the green mountain state, watch your email box in the next few weeks for scheduling info as we start the process of verifying addresses. Thank you to everyone who helped and for all your support and patience!

Read the full story here:

http://sugarmtnfarm.com/2015/10/15/first-cut-under-inspection/

Cheers!

-Walter, Holly, Will, Ben & Hope Jeffries

Sugar Mountain Farm

in Vermont