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!
Outdoors: 35°F/14°F Sunny
Tiny Cottage: 59°F/63°F
Daily Spark: Count your chicks before they hatch if you want to know how much feed to plant.