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Enjoy naturally raised Vermont pastured pork, sausages and charcuterie from our butcher shop on-farm shipped to your home. Read more

West Topsham, VT Food
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Funded!

This project was successfully funded on May 15, 2012.

Enjoy naturally raised Vermont pastured pork, sausages and charcuterie from our butcher shop on-farm shipped to your home.

West Topsham, VT Food
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Wired & So-Low

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This week I finished up wiring in what we call the Admin section of the building. This includes the inspector's office, bathroom, hall and initial meat cutting room where we'll be butchering and making sausage:

http://sugarmtnfarm.com/2015/02/11/admin-wiring-done/

We also got the So-Low blast freezer installed which will let us deep freeze meat so we can begin shipping Kickstarter rewards:

http://sugarmtnfarm.com/2015/02/10/so-low-installed/

I just wired the last two breaker panels in lower mech and I'm now working hooking up electric for the water heaters and laundry room. After that comes ventilation, DWV and supply water.

Progress!

-Walter

Freezer Shuffle

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Freezer Shuffle
Freezer Shuffle

As we get ready to open the butcher shop we're doing those final little details like moving in the freezers and refrigerator, the inspector's desk, chair and file cabinet and final bits of electrical wiring and other little things. See this post for the Freezer Shuffle:

http://sugarmtnfarm.com/2015/01/21/freezer-shuffle/

Today I'm wiring in iCutter, the initial cutting room. The inspector's office, bathroom, main and sub-breaker panels and half of hall are all done.

End of 2014 Update

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I'm hoping we'll begin cutting meat here in January. Check out the updates here:

http://SugarMtnFarm.com/butchershop

I'm working on the last little bits of electrical wiring, have some water lines to connect, testing water heaters, the inspector's office desk and shelves, a few other small details and then my application for our license. I'm down to those last little things before we clean up for opening and it feels really good to finally be this close to the end of this construction phase.

Once we get our Vermont State license we'll begin filling CSA Pre-Buys and Kickstarter backer packages beginning with those in Vermont and people who can meet us along our delivery route.

The state inspector recommends a start up period under just state inspection but as soon as possible I'll be applying for our USDA federal license so that we can start shipping out-of-state as well.

It's exciting to be so close! We're really, really looking forward to begin butchering on-farm.

Happy New Years Eve!

-Walter

Dressed for Cutting

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We're dressed to cut! Our butchering cloths arrived this past week and I took that opportunity to shoot the family photo for our 2015 calendar. Check out this blog post for another photo of the inside of the butcher shop and more details and we close in on our opening date!

http://sugarmtnfarm.com/2014/12/04/family-photo-in-butcher-shop/

Cheers,

-Walter

Polyurea Painting Completed!

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Today we finished painting the last of the trim in the butcher shop in the inspector's office. Now it will cure for several days so that we can move equipment and populate the rooms. This seals all the concrete so that the concrete is protected and it will be easy to clean and sanitize the rooms.

Earlier this week we finished the other rooms and have moved all the stainless steel shelving, tables, sinks, counters, grinder, packer and bandsaw into the initial cutting room. It looks fantastic.

I have some electrical wiring to do, a little bit of plumbing hook up, some miscellaneous small items and then we'll be ready to do a powered up test of the facility. The wet run. Very exciting!