HACCP Plan Meeting


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!
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Wet Run with Master Butcher Cole Ward


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.
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