This Little Piggy Went to Market..
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- Betty Jefferson
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1 This Little Piggy Went to Market..
2 Who The Heck Is The Piggery??? The Piggery Inc is a USDA certified meat processing facility that creates value added pork and turkey products from local, pasture raised meats. The Piggery Inc is a local meats retail butcher shop & grocery store The Piggery Farm Inc raised heritage breed hogs on sustainably managed pastured without antibiotics or GMO feeds.
3 Who is The Piggery anyway?
4 Finding Our Market Years Ago We Noticed. It was difficult to source local meat All of it was frozen Most of it was packaged poorly Most of the meat was large, unfamiliar/inconvenient cuts Limited slaughter/processing available for farmers
5 The Piggery is born. We install a NYS Ag & Markets 20c kitchen in our basement Our outlets: Farmer s Market then CSA Limits: Unable to wholesale
6 1st we practiced: Home Processing Raising a few animals at your homestead? Don t be intimidated to try home processing Ask your community for advice Need help putting down an animal - ask for help Research & preparation & timing
7 Why did we get into processing? Limited access to USDA slaughter/processing Insecurity about access to slaughter/processing Unhappy with quality of processing available locally to small farmers
8 What went into a State space? Washable walls and floors 3 bay sink for dishwashing Handwashing sink Proper refrigeration equipment Proper storage Total investment : $6300 (2008 )
9 What Did We Make In Our State Kitchen? Fresh cuts (chops, shoulder roasts, tenderloins, ribs, etc) Fresh/interesting sausages (what we were known for!) Smoked bacons & hams Charcuterie/preserved meats: Confit Pate Terrines Rendered lard
10 How we sold our meats To save on labor/costs, we got a County Health Department permit to paper wrap meat at our farmers markets
11 Evolving Business Plan Initial Plan: Mom and pop business, Heather raises a small number of pigs that Brad processes on farm for sale at market Middle years plan: Expand the size of the farm to support full time farm manager, full time butchers and full time restaurant staff Current business plan: Wholesale processing facility supports multiple large(ish) farms
12 Evolving business Plan ( yes we re kinda nuts) Farmer s Market CSA Drive Through Espresso?!?!?! Breakfast sandwiches Lunch Menu Meat Counter/Drop CSA Full Restaurant with Meat counter - Processing moves downtown! USDA Meat processing/drop Restaurant/Expanded Meat Counter WHOLESALE!
13 Becoming a USDA Certified Facility Is it as painful as everyone says? Yes. Is it worth it? Yes!
14 How to achieve certification Application for Grant of Inspection Attend HACCP training Asses your skillset: write your own HACCP & building plans or hire a consultant? Reach out to local USDA contact for meeting (before you build!) Build & get certified
15 Get the $ for a USDA facility Private Investor M&T Bank TCAD STREDC Lawyers, delays and complications
16 Pictoral History: Our basement kitchen
17 Pictoral History: Downtown space
18 Pictoral History
19 Pictoral History
20 Pictoral History
21 Pictoral History
22 Pictoral History
23 Pictoral History
24 Pictoral History
25 Current Business Model Piggery sources pastured pork and turkey from local farms for fair prices - currently $2/lb hanging weight Pastured animals, GMO free feeds, hogs are finished on small grains (barley, triticale) All animals are killed at USDA inspected Abatoirs Piggery processes, packages and markets the meat to Coops/Supermarkets/Buying clubs/sandwich shops Farmers who produce have access to Piggery products at wholesale prices to market to Coops/Buying clubs
26 What we make Cured Pork: Ham, Salami Cotto, Capicolla, Mortadella, Pate, Rillettes(Baconfish!), Bacon, Cottage Bacon, Sausages, Hot Dogs, Liverwurst Fresh Pork: Pork Loin Cutlets, Pork Stir Fry, Ribs, Hocks, Trotters Beef: Pastrami, Roast Beef, Hot Dogs, Jerky Turkey: Sliced smoked turkey, Turkey Sausage, Turkey Bacon
27 Summary Piggery started as a mom and pop farm-to-charcuterie-at-farmers-market business Currently we use our processing, packaging and marketing expertise to connect small farms to mainstream shoppers in populated centers on the East Coast via retailers and sandwich shops We are focused on pigs, turkeys and deli-style meats but are willing to entertain any ideas!
28 WHY?
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