Tasty Belly Slabs for Bacon
From the News Feed: January 26th 2018
– National Public Radio’s host Krissy Clark on Market Place’s Uncertain Hour Season 2, Episode 7: Law and Odor
featured Walter Jeffries of Sugar Mountain Farm as an ‘expert’ on the sexual odor of pig carcasses, e.g. Boar Taint
. The show is also available as an iTunes podcast
. Start at minute 7, second 23 for the start of the pig smell discussion which then jumps to minute 10, second 10 up to about minute 19. Favorite phrase of the day: Malum prohibitum
or silly laws.
For more news about Sugar Mountain Farm and Walter that has appeared out in the media see the News Page.
Outdoors: 4°F/19°F Sunny
Tiny Cottage: 52°F/59°F
Daily Spark: I not only believe in evolution, I want to help you evolve.
I have a 30 lb oven roaster pig available fresh for $245.
Delivery available along our weekly route or pickup at the farm.
If you would like the pig can be deboned leaving just the fore-trotters and head in for presentation and stuffed with your choice of sausage and meat to make an Easy Carve oven roaster pig. $400.
Figure 1/2 lb per serving for the bone-in regular oven roaster or 1/4 lb per serving for the Easy Carve.
If you would like this pig or would like to reserve another for an upcoming event email me at email@example.com.
Posted in Uncategorized
Today from 11am to 4pm we are doing a demo and tasting of our new porchetta pork rolls at Village Market in Waterbury, VT (map
). Come check it out!
Outdoors: 24°F/11°F 13″ Snow
Tiny Cottage: 57°F/54°F
Daily Spark: Did you hear that two rabbits escaped from the zoo. So far they have only recaptured 116 of them? -Anon
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.
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.
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.
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.
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 walterj@SugarMtnFarm.com
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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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.
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!