Binder for Hazard Analysis Critical Control Points: Food Safety Plan
Today I met with the food safety specialist from the Vermont Department of Agriculture, Food and Markets to go over the final parts of our HACCP plan. She actually came out here to the butcher shop for our meeting which was very helpful. It turns out she grew up in our town not far from us. It’s a small world, especially in a wonderfully small state like Vermont!
Sugar Mountain Farm Booth Banner
With the opening of our butcher shop we’re going to do the annual harvest celebration
at the City Market Onion River Coop in Burlington, Vermont this coming Sunday, October 4th
Master Butcher Cole Sharpening Knife
As I’ve mentioned before, we apprenticed for 18 months with master butcher Cole Ward to learn the art of turning a pig into cuts of pork. Cole has come back several times to consult on the butcher shop
as we built out the facility. In July we finished construction
of Phase I: Initial Cutting or iCutter as we call it and September 1st
I submitted the final paperwork
for our licenses. This will allow us to do butchering, the cutting of the carcass to packaged cuts, as well as sausage. Later we’ll add our walk in coolers, smoking, the final cutting room, the abattoir to bring slaughter on-farm and eventually we’ll finish off the cave for charcuterie.
Sows Meeting in Sunflower Patch
Out on my walk I stumbled on a secret society meeting of seven sister sows. Obviously a conspiracy in the making – All of them were clearly gruntled. Better than being disgruntled!