Butcher Shop Status Update for 2017 Winter


Water Line Road under last of winter’s snow…
Click for Big Picture

This year we have been getting settled with our Vermont State Inspection license and are almost done filling the Vermont Kickstarter rewards and CSA Pre-Buys. A big thank you to everyone for all your support and patience and it’s been great meeting for meat and then hearing back from all of those of you in Vermont who have already gotten your meat!
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Easter Hams & Bacon

You can find our hams and bacon in stores around Vermont. Hunger Mountain Coop in Montpelier and City Market in Burlington ordered a lot but they go fast so get them now before they sell out. You can find a full list of the stores who carry our products on the Stores Page.

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Pork Page Updated


Yes, we’re still buried in snow – Click image for larger panorama.

I’ve just updated our product information Pork Page. Feedback, corrections, sharp eyes for typos all appreciated.

If you or someone you know is interested in getting a box of pork butchered in our own on-farm butcher shop then let me know! Sampler boxes, whole pigs, half pigs and quarter pigs all available weekly. See the Pork Page for details.
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Corned Pork on Store Shelves!


Sugar Mountain Farm Corned Pork Label

Before there was corned beef for St. Patrick’s day there was corned pork – an interesting bit of history I recently learned while researching the regulations for our new product label.
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Whole Pig or Two Halves Available

This week I have a whole pig available. It could also be two halves. The cost is $4/lb hanging weight plus processing as a whole pig or $5/lb + processing as a half pig.

Delivery is available on our weekly route throughout much of Vermont. You can also pickup here at the farm and we can ship within the continental USA. Shipping cost varies with zip code (distance) and generally runs about $50 to $150 per box. A half pig is two to three boxes and a whole pig is four to five boxes.

Extra oddments are available at now charge with the half and whole pig orders.

See the cut sheet order form for details.

There are also a 70 lb and a 22 lb roaster pigs available in the freezer. The smaller one can be cooked in a home oven. See the Roaster Page for details.

Contact me at walterj@SugarMtnFarm.com if you’re interested.

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Christmas Oven Roasters 2016

Suckling Oven Roaster Pig. Photo courtesy of Sariann Lehrer of Inn at the Crossroads
Note that we do not cook pigs – we sell them raw ready to cook.

Want an elegant dinner for Solstice, Christmas or New Years? Roast an oven pig! They are easy to do much like cooking a turkey or large chicken. Typical oven roaster pigs are about 20 to 40 lbs and fit in most home ovens. I like to brine them in salt, sugar and spices for a few days before roasting much like making bacon. I currently have one in the freezer – more typically available with three weeks notice.

22 lb @ $150 + $65 processing = $215 ready to cook.

See the Roasters Page for more details.
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Wolfish Savoring


Kavi

There is the interesting phrase “wolfing your food down” which is quite appropriate. Wolves gulp their food down in huge chunks and are able to swallow even a whole large chicken in one amazing bite. A totally “National Geographic” moment to witness. Especially when they spit it up an hour later for their pups. I think that they wolf down their food because under hunt and pack devour conditions they must eat fast or someone else might take the food. Also they often carry food back to their nursing mate or pups in their belly.
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Internet Downed by Pig Attack


Phone Cable Splicing

As you may well be aware, hackers have been interrupting the UK and USA internet a fair bit over the past month causing massive outages. Well, as I was out in the fields hauling newly delivered winter hay up to the south plateau we hand another attack on our national information and communications infrastructure…
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Sugar Mountain Farm in 1939


1939 Arial Photo of Our Valley

Our farm was first settled in 1777. The house was initially a log cabin that was probably sited where it was due to the excellent spring just uphill that was exposed when the settlers split out granite for their foundation stones.
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Bald Eagle Supervising Sunchoke Planting


Lady with Her Eggs

We’ve been road building to gain access to fields off of our main whey driveway that runs up past the butcher shop to the high whey tanks and cottage. This involves putting in terraces along the mountain. Part of that is cutting into the mountain on the up hill side. Part of that is moving rock to the down hill side. A lot of that rock is waste granite and marble available for the cost of transportation from the local granite carving stone sheds just down the road in Barre, Vermont. This provides a very solid embankment and base for the road.
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