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 outcome. 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 of our kickstarter packages and CSA Pre-Buys 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.
Outdoors: 30°F/24°F 8″ Snow
Tiny Cottage: 50°F/55°F
Daily Spark: In other news, today scientists at the Miniplank Institute successfully unscrambled an egg.