Fricon in Butcher Shop

Fricon in Office

This week we got the Fricon fridge, our chest refrigerator, into the office. During our initial butchering we’ll be using our existing chest freezer and chest refrigerator. This lets us get going without having to build the walk-in freezer-chiller-brine (FCB) refrigeration rooms out completely. This also means that we now have a pleasant place to sort orders each week. Previously the fridge was in an outdoor space.

On Wednesday the head of the Vermont Meat Inspection division will be coming by to check out our progress, give feedback and go over what we need to do to finish up construction so we can apply for our butchering license.

Initially the state inspector just needs a desk to sit down at to do paper work and doesn’t need the full office so there is space for the Fricon too. Right now the walls are the bare structural concrete and parge layer. Later when we need a more finished space we’ll plaster the walls.

I think that we still have about two months to go on construction since I have to wait one month after the last bit of concrete to cure before I can apply the seal layer of polyurea to floors, walls and ceilings. Moving in the Fricon was a great feeling of progress.

Outdoors: 34°F/27°F Sunny
Tiny Cottage: 63°F/58°F

Daily Spark: “How many legs does a dog have if you call the tail a leg? Four. Calling a tail a leg doesn’t make it a leg.” -Abraham Lincoln

PS. Some angles in the photo above are odd because the photo is a composite of three photos due to the close quarters and I don’t have a wide angle lens.

About Walter Jeffries

Tinker, Tailor...
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3 Responses to Fricon in Butcher Shop

  1. Pam R. says:


    Wondering how the Blood Farm fire has impacted your schedule?

    • I read about their tragic fire down in Mass. Apparently they were the only other USDA inspected slaughter facility in Mass other than Adams Farm Slaughter where we take our pigs each week. The Adams family told us not to worry, that our weekly slots are assured and that they were working to cover all their existing customers plus trying to do what they could for the customers from Bloods who were calling them. I’ve heard from a number of farmers who are in a bit of a panic. Hopefully Bloods will get built back and be operational within a few years. It took about two years after Adams’s fire for them to rebuild and come back on line.

      • TomRN says:

        It’s that tight out there in terms of USDA inspection class meat processing. I’m going to call the one place I know about this week. It seems long term planning g is in order.

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