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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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Vermont Kickstarters All Contacted

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I have finished contacting all of the Kickstarter backers here in Vermont. If you are in Vermont and haven't gotten an email from me about your meat and goodies then please contact me via email at walterj@sugarmtnfarm.com so we can get you your delicious meat and goodies.

Once the Vermont Kickstarter packages are all fulfilled I'll begin contacting people in surrounding states to see who can meet us on our in-state Vermont delivery route. Currently we are just Vermont inspected so that means delivery only within Vermont. I am working on upgrading to the USDA level of inspection which is our next big step in the butcher shop project so we can then deliver and ship out-of-state.

As you get your meat packages you'll notice there is extra meat - a big thank you for everyone's support and patience. There's an extra, extra bonus of meat for those who are able to meet us along our weekly delivery route or pickup here at the farm as that saves the cost of shipping.

20% Discount Pork by-the-cut
20% Discount Pork by-the-cut

 

With you're meat there are also brochures that I hope you'll pass out to friends and family as well as a 20% discount order form for CSA Pre-Buyers and Kickstarter backers for a future order. A big thank you for all your support! You can click through to a printable version of that special order form. The discount also extends to roasters and whole pigs for CSA Pre-Buyers and Kickstarter backers for 2016 & 2017.

The current construction project inside the butcher shop is we're installing the whole room water cooled refrigeration system for the initial cutting room. This is one of the things I need done for moving up to the USDA level of inspection.

Thank you everyone for all of your support in this huge and long project!

Cheers,

-Walter Jeffries

Sugar Mountain Farm

Things to do with Fresh Belly

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Now that we have our Vermont State Inspection at the butcher shop we've been delivering in-state Kickstarter packages. One person recently asked for ideas of what to do with fresh belly. 

The belly which is also called side pork  comes from along the ribs and belly of the pig. Bacon is made from the belly by curing with salt, spices and then smoking. We sell a lot of that in the stores to people who make their own bacon and fresh side pork.

Fresh side pork is simply slicing the fresh belly into bacon like pieces with a knife and then frying them up. Use a very sharp knife and if the belly is a little bit frozen so it is stiff then you will find it easier to slice. Salt and pepper plus your choice of spices or perhaps maple syrup.

To make your own bacon at home there are lots of videos on YouTube:

https://www.youtube.com/results?search_query=how+to+make+bacon

You can smoke it or not as you like. I just did some with smoked paprika in my spice mix which gives it some of that smoked flavor without having to do smoking.

Here are some other fresh pork belly recipes on YouTube too:

https://www.youtube.com/watch?v=cC9ZqQnbX14

https://www.youtube.com/watch?v=2QISofZlbPM

and here's how to make Chicharrons too with the skin if you want to separate them - I leave the skin on my bacon:

http://momofukufor2.com/2010/01/chicharron/

If you haven't gotten your Kickstarter package and you're in Vermont then I'll be contacting you over the next months to verify timing for delivery. Most people are meeting us along our route or if they're right on our route we're doing home delivery. In both cases I put some extra pork in to thank you for saving us the cost of shipping as well as some extra for all your patience and support in the building of the butcher shop.

For folks outside Vermont we will start shipping their packages after we complete Vermont and get our USDA inspection which is required for shipping interstate.

If you haven't recently check out the Butcher Shop Page to see how the project turned out and thank you everyone for your support and your patience!

Cheers,

-Walter

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