Free Meat Success in Montpelier!

Our Free Meat offering was a great success! At mid-day on the state house lawn in Montpelier, Vermont the Agency of Agriculture had a festival featuring local agriculture. With just a week to weave it all together Ben and I registered and prepped a booth featuring Free Meat! The price was right and the meat was delicious so we were were sold out in the first hour.
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Free Meat – VT State House Lawn 10/4/2017

Free Meat on the Vermont State House Lawn!

On Wednesday, October 4th we’ll be giving away free meat on the Vermont state house lawn. The Agency of Agriculture is having a fair to show off local food producers and we’ll be there. We’ll be handing out free samples of our meat for you to try at home.
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Uncured Bacon, Celery Salt & Labeling

Make Your Own Homemade Bacon!

As I discussed back in July I’ve been doing a lot of bacon making this past year. In fact, 64 different test batches of bacon as I adjusted ingredients, aging time, cook times, cutting and more to produce the perfect bacon. After testing with friends and family, then store managers and a few chefs I introduced our new dry rub maple bacon to a small number of retail stores in July. It’s been a great success. But, the one thing that wasn’t working was the label.
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Getting a Handle on Pigs

All New Pig Handle

If you’ve been following my blog for long, or even not so long, you know that I do a lot of work in the genetics of our pigs, maintaining multiple breeding lines, selecting for more teats, ribs, longer legs, bigger shoulders, good temperament and about three dozen other criteria. What you probably didn’t know about was my pigs with improved handling characteristics like the one shown above that comes with built in side handles which are very handy during sorting and moving pigs around the fields.
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Roasters Available

Oven & Small Spit Roasters

I have two roasters at 39 lbs ($299) and 41 lbs ($311) available now. These are shippable at a cost of about $100 to $150 additional. Contact me at to order. See the Roaster Page for details on other sizes up to 200 lbs can be ordered with a two week lead time.
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Official Letter From USDA

Envelope from Official USDA Plant Assignment Letter

Today I received the official letter from the USDA verifying for federal inspection at our on-farm butcher shop assigning us our Establishment Number and Frontline Supervisor.
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Call from the USDA

Monday afternoon I got a call and an email from the USDA verifying various items on our application for federal inspection at our on-farm butcher shop. A little while later the agent called back to inform me that we had preliminary approval and she would be sending out the official letter which would have our USDA Establishment number and the name of the supervisor for our area. The next step is a visit from the supervisor to review our food safety plan.[1, 2, 3]

One more step along the journey to USDA inspection!

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Peanut Butter Arrival at New Loading Dock

New loading dock’s first use

This spring Ben and I built a new granite unloading dock for the farm. It allows a tractor trailer truck to backup to a stone slab wall out by the gate. Then I can easily unload pallets from the truck bed using the forks on our tractor. This makes a huge difference because when the forks are up high they have a reduced capacity. By raising the tractor up to the bed level of the trailer our tractor can lift over a ton.
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Missing Dog – Romula

Missing Dog – Romula

Black, White, Brown
No Collar ~45 lbs
Last seen in Orange

Reward for Return

Walter Jeffries
(802) 439-6462

Here is the poster if you would like to hang one: Romula Poster

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USDA Inspection Application Submitted

USDA Application for Federal Grant of Inspection Web Page

A few minutes ago I submitted the application for USDA inspection for our on-farm butcher shop. This is a milestone moment nine years in the making.

In the spring of 2008 the butcher we were working with at the time told us that he was going to retire. He offered to sell us his butcher shop. It was too far away to be manageable and frankly it was a disaster of a dinosaur left over from the last century before modern sanitation. We said no thank you. That moment was the beginning of our journey to on-farm butchering.
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