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Do you try to choose free-range pork, but struggle to find free-range smallgoods? Well, we’re here to help, but we’ll need your help first!

We’re Tammi, Stuart, Oscar, Antigone, & Atticus Jonas, aka the Jonai of Jonai Farms & Meatsmiths. We raise pastured rare-breed Large Black pigs and Lowline cattle on 69 acres of lush volcanic soils at Eganstown, just outside of Daylesford, Victoria.


Last year we were the first farmers in Australia to crowdfund infrastructure for agriculture right here on Pozible, where you helped us raise $27,570 to build our very own retail butcher’s shop on the farm. We’ve been selling meat butchered by us since obtaining our Primesafe licence on 21 January 2014, and we’ve delivered on our uncommonly delicious rewards as promised!

On-farm butchery has given us full control over the quality, reliability, and finances of our supply chain, and it’s allowed us to respond individually to our community’s desires. It’s meant we can ensure all our products are preservative and nitrate free, and enabled us to develop a line of ‘single-estate sausages’ made entirely from things grown here on the farm, including all our own herbs and garlic.


Over these last two years we’ve also done quite a bit of experimenting with different curing traditions, and we’re now ready for the next stage – our own licensed curing room and commercial kitchen so that we can sell you true artisanal smallgoods made entirely from the highest quality, ethically-raised meat. Is it really artisanal if you don’t start with happy animals?

For over a year now we’ve been running workshops to teach others how to butcher, make sausages, and cure a range of delicious products including salami, prosciutto, coppa, lonza, lardo, guanciale, and pancetta, as well as simple brined and smoked products like bacon, ham and pastrami.


More recently we’ve introduced a range of French charcuterie to our repertoire after the wonderful Kate Hill and the Chapolards came all the way from Gascony to run a French farmstead charcuterie workshop here at Jonai Farms & Meatsmiths. They taught us how to make ventrèche (rolled, air-dried belly), jarret farci (stuffed hock), pâté de tête (head cheese), and the delectable fricandeaux – which we call ‘frickingood’. They also introduced us to noix de jambon (literally ‘nut of ham’) for a delicious and relatively quick turnaround on an air-dried single muscle ham.


We’re ready now to build on the tasty success of our experiments and start curing at a commercial level, so that you can enjoy the incredible flavour of smallgoods cured from genuine free-range pork and know that we’ve looked after your salami from paddock to plate.

On-farm processing is the future of small, ethical farms like ours. Our friend and colleague Lauren Mathers up on the Murray at Bundarra Berkshires is running her own campaign to build a curing room and commercial kitchen, and others across Australia are wresting control of the supply chain back from the obscurity of Big Food, helping you have confidence in where your food comes from while we all build viable farms in a perverse system that has seen farmers leaving the land in droves for decades.

Your support helps us reach our goals to be ethically viable without taking on debt from the banks to line shareholders’ pockets.

Instead of feeding the banks, let us feed you with our range of tasty rewards in return for your pledge to help us reach our goal!

We’re founding members of Fair Food Farmers United (FFFU), a branch of the Australian Food Sovereignty Alliance (AFSA). A driving motivator for Jonai Farms is to do our part to make food fair again – fair to soil, plants, animals, water, air, workers and eaters everywhere.

For us and other farmers to do that, it will take plenty of community support, by choosing to buy from your local farmers – at farmgates, online, at farmers’ markets, or through the growing number of hubs connecting eaters and growers – and also by supporting crowdfunding efforts like these ones. This is what Community Supported Agriculture (CSA) looks like!

You have not known salami until you’ve had it from a true farmstead meatsmith. We’d love to be one of what we hope will be many more farmers to provide eaters everywhere with the unbeatable flavours of ethically-raised, artisanally-made salami and charcuterie.

Viva la revoluciÓn deliciosa!



A note on rewards

If we’re successful, we can start delivering fresh pork from August 2014, and will spread Pozible deliveries over the following six months. Cured goods will be delivered once we’ve built the curing room and obtained approval from PrimeSafe, and then had time to cure the first smallgoods, with anticipated deliveries commencing in February 2015. 

Delivery of pork is limited to within 100km of the farm, and will be to our regular Melbourne hubs (Malvern, Clifton Hill, Heidelberg Heights, Yarraville, & Hoppers Crossing) or regional hubs in Ballarat, Castlemaine, Woodend and Bendigo. Direct delivery is possible by negotiation, and of course rewards can be collected directly from the farm. 

Calendars will be delivered in December, and workshops are all subject to availability, except Salami Days, for which supporters will be given a priority spot in our 2015 days (options in June, July, and August).

Some Of My Previous Work

As we've outlined above, we've been doing all our own butchering here on the farm since January 2014 thanks to the support of 166 wonderful people who believed in our dream last year. We not only delivered on our promise to build a licensed butcher's shop, we also delivered some 400kg of uncommonly delicious ethical pork rewards, and welcomed nearly 30 supporters to our Salami Day last July. 

Those who have attended our workshops over the past year and a half can attest to our knowledge of curing techniques and commitment to artisanal, ethical (and tasty!) food production, and anyone on the internet can witness our determination and demonstrated capacity to follow through on our aspirations. :-) 

How The Funds Will Be Used

In order to produce basic air-cured meats such as prosciutto or the more complicated fermented meats like salami, we need a temperature- and humidity-controlled curing room that will be licensed by PrimeSafe. To produce a range of cooked charcuterie such as pâté de tête and rillette, we need a commercial kitchen. The commercial kitchen will also aid us in catering for our monthly events right here on the farm.

Our plan is very similar to the one we had last year – convert a 40’ refrigerated container (a ‘reefer’) into part curing room, part commercial kitchen, which will be connected to the existing retail butcher’s shop.


The PrimeSafe licence requires a high level of monitoring and reporting for cured and fermented meats, including a strict auditing and testing regime, which will increase our overheads significantly. We are prepared for the increase in costs, and have worked out our budget to allow for this increase and the delay in product for sale as it takes time to cure.

Our target is $30,000. As per the budget below, we’re prepared to fund the remaining $5,560, though it would be incredibly helpful to raise that money during this campaign and pay you back in uncommonly delicious ethical pork over the six months ahead! As per last year’s campaign, we haven’t budgeted for labour as Stuart has the skills to do the entire conversion himself.


Budget

40' Reefer $5,000.00
Delivery $500.00
Footings $160.00
Rust treatment $100.00
Floor level $500.00
Floor epoxy $1,000.00
Drains $200.00
Doors + internal walls $1,000.00
Electrical + Lighting $4,000.00
Chiller/heater/fan/water $5,000.00
Hanging trolleys $2,000.00
Sink $1,000.00
Stainless steel benches $2,000.00
Oven $5,000.00
Extractor fan $1,500.00
Kitchen shelves $800.00
Fermentation chamber $1,500.00
Windows $800.00
Incidentals $2,000.00
Handwashing sink $500.00
Licence & initial audit & testing $1,000.00
TOTAL $35,560.00

The Challenges

The greatest obstacle is meeting our regulatory responsibilities, which not only require a high-quality building and fit out, but an expensive regular testing regime. We've already demonstrated our capacity to meet the regulatory requirements with our butcher's shop, and we have built the increase in costs associated with regulation into our business plan. 

The other obstacle is ensuring we have a consistent supply of our regular fresh pork while we start hanging smallgoods to cure, without too great an adverse effect on our cash flow. Again, we have built this adjustment in our supply into our financial planning for the year ahead, and hope to use this campaign to raise funds to be repaid in product rather than taking on the added burden of a bank loan and associated interest fees. 
Successful
on 25th Jun 2014 at 5:18am. The payment portal is closed now.
A$25 +Our sincere gratitude & a 2015 Jonai Farms calendar.
16 Chosen | 184 AvailableEst. delivery is December 2014
A$50 +All GoneOur sincere gratitude, a 2015 Jonai Farms calendar, 1kg of ethical pork cuts, & 250g of cured smallgoods (e.g. salami, coppa, pancetta, etc).
50 Chosen | 0 AvailableEst. delivery is August 2014
A$100 +Our sincere gratitude, a 2015 Jonai Farms calendar, 2kg of ethical pork cuts, & 500g of cured smallgoods (e.g. salami, coppa, pancetta, etc).
83 Chosen | 17 AvailableEst. delivery is August 2014
A$200 +Our sincere gratitude, a 2015 Jonai Farms calendar, 4kg of ethical pork cuts, & 1kg of cured smallgoods (e.g. salami, coppa, pancetta, etc).
30 Chosen | 45 AvailableEst. delivery is August 2014
A$300 +Our sincere gratitude, a 2015 Jonai Farms calendar, 4kg of ethical pork cuts, 1kg of cured smallgoods (e.g. salami, coppa, pancetta, etc), & attendance at any Eat Your Ethics workshop (excl Salami Day; booking is subject to availability but Pozible supporters will be given priority).
8 Chosen | 22 AvailableEst. delivery is August 2014
A$500 +Our sincere gratitude, a 2015 Jonai Farms calendar, 6kg of ethical pork cuts, & 1.5kg of cured smallgoods (e.g. salami, coppa, pancetta, etc). Attendance at any Eat Your Ethics workshop (incl Salami Day 2015, booking subject to availability but Pozible supporters will be given priority).
8 Chosen | 12 AvailableEst. delivery is August 2014
A$1100 +Our sincere gratitude, a 2015 Jonai Farms calendar, 12-mth small CSA ethical pork share (3kg/mth), 1.5kg of cured smallgoods (e.g. salami, coppa, pancetta, etc), attendance at any Eat Your Ethics workshop (incl Salami Day 2015, booking subject to availability but Pozible supporters will be given priority).
1 Chosen | 29 AvailableEst. delivery is August 2014
A$1600 +Our sincere gratitude, a 2015 Jonai Farms calendar, 12-mth large CSA ethical pork share (5kg/mth), 1.5kg of cured smallgoods (e.g. salami, coppa, pancetta, etc), attendance at any Eat Your Ethics workshop (incl Salami Day 2015, booking subject to availability but Pozible supporters will be given priority).
0 Chosen | 30 AvailableEst. delivery is August 2014
A$2000 +Our sincere gratitude, a 2015 Jonai Farms calendar, 12-mth large CSA ethical pork share (5kg/mth), 1.5kg of cured smallgoods (e.g. salami, coppa, pancetta, etc), half day individual butchery lesson with Tammi.
1 Chosen | 4 AvailableEst. delivery is August 2014
A$4000 +Our sincere gratitude, Jonai Farms 2015 calendar, 1 x whole pig (butchered & delivered within 100km), a private Eat Your Ethics workshop for you and your friends (up to 24 people).
1 Chosen | 3 AvailableEst. delivery is August 2014