Hey all, I am looking for co-packers to make, meat sticks, salami, rendered lard and bone broth.
Any info y’all have would be greatly appreciated.
Thanks
Josh Carnes
Ramble Creek Farm
In the past I have great success with New England Charcuterie out of Waltham MA for salami. They have recently changed ownership and am struggling to get a batch made. So I’m not sure this is a good suggestion anymore but they used to make a nice product. Batch sizes are 600lb green.
I have used Short Creek in NH to process snack sticks. They did a nice job, lots of farms in my area have been using them. They also do salamies and fresh sausage but I personally have not used them for that yet. Batch size for snack sticks are 200lb green and salamies I believe are 600lb.
For bone broth I have heard that Letterbox Farm in NY is now co-packing for others under USDA. I have not tried them myself yet but look like a nice option. 100-200 lb of bones per batch.
I believe @SteadfastFarms was working on bone broth processing at least for poultry, but don’t know if they are in production or not yet.
I have seen another local farm use Belmont Meats out of PA for lard. I have no experience and have not reached out myself.
Berkshire Ag Ventures also has a list of copackers and value added producers on their resource page. I would love to know what others are using good or bad if someone else has worked with any of theses.
Good Morning,
At Steadfast Farms, we can co-pack broth, stock, and poultry sausages. The sausages may contain other species as long as by percent the largest ingredient is poultry.
We currently have recipes for 5 sausages with 2 more in R&D right now, and we are open to any flavor profiles you’re looking for.
Start with an email or phone call, ask for Aaron or Jared. [email protected] 860-302-7847. Emails are always checked a few times a day, phone has voicemail, we check at the end of each day when we are done in the facility or field, if you don’t catch us on an office day.
God Bless,