FAQs Added to Kickstarter


Kickstarter Meat Label In Stores Now

You’ll see the new label shown above at the meat counter if you live near City Market / Onion River Coop in Burlington, Hunger Mountain Coop in Montpelier, Buffalo Coop in Hardwick, Killdeere Farmstand in Norwich or Plainfield Coop in Plainfield. This new label will hopefully spread the word about our Kickstarter project to customers.
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You won’t see the label but you can get this weeks deliveries of our pastured pork at Carpenter & Main Restaurant in Norwich, Michael’s on the Hill in Waterbury and Reservoir Restaurant in Waterbury.

I have added a bunch of FAQ entries (Frequently Asked Questions) to our Kickstarting the Butcher Shop project to cover questions I’ve gotten (as well as some that you might have) to the bottom of our Kickstarter project page. If you have questions, go ahead and email me, use comments or send a message through the Send feature at the top of the project page.

The “Kickstarter widget” (over there –> at the top of the right hand column) shows our current progress with funding the butcher shop in this last leg of construction for getting to the point of being able to cut meat here on the farm.

Meat processing costs us about 30% to 50% of the income from each pig. Of that the meat cutting and sausage making is by far the largest cost at about $130 to $180 per pig. Thus our focus is to bring this part of the process under our own control as quickly as possible. The savings of doing this ourselves will then provide funds to help with the next phase of construction: the on-farm slaughter. Then later we’ll add our own smokehouse. By dividing the project up into phases it makes it more doable both from the point of view of financing it, construction-wise and the aspect of getting each part operating smoothly before we take on a new type of processing. Baby steps.


Take the Farm Tour

If you haven’t seen it yet, go to our Kickstarter page and check out the movie. In the video you’ll get a virtual tour of our farm, seeing pigs along with ducks, chickens, geese, dogs and kids all on pasture. There’s also a funny scene of Hope dancing on the construction slab and then throwing styrofoam blocks to music as she and Ben sorted the different sized insulation.

Outdoors: 70°F/63°F Sunny
Tiny Cottage: 40°F/32°F

Daily Spark: Water, taken in moderation cannot hurt anybody. – Mark Twain

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About Walter Jeffries

Tinker, Tailor...
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3 Responses to FAQs Added to Kickstarter

  1. Lorie says:

    Walter- Congratulations on your kickstarter progress- that is awesome! I absolutely loved the video of your farm and family. I am going back to the site to pledge right now!

    I have a question- you write that you will add on-site slaughter at a later date. How will that work with your butchering facility on site- will you have to take the pigs somewhere to be dispatched and then bring the carcasses back?

    Good luck to you all- this is a fantastic project!

    • My plan is to take on the highest cost part of the process first because that will save the most money which can then be put towards finishing construction of the next portion. The butchering, the cutting of the meat, costs us by far the most, by a factor of about three times. During the on-farm butchering phase we’ll still take the pigs down to Adams in Athol, Mass for the USDA slaughter and then bring the carcasses back here. This is much like when we have roasters done for people. Then as fast as possible we’ll finish the lairage, abattoir (kill floor) and carcass chiller so that then we can also do the slaughter on-farm. The goal date for on-farm slaughter is before the end of 2012 so Holly won’t have to drive down all that distance in the bad winter weather. Then the final component to bring on-farm will be the smoking which we hope to have by 2014. By doing it in phases it is more manageable from the points of view of funding, construction and getting each process smoothly operating. Baby steps.

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