The Salami Logs

Fundraiser Dinner

The BMC — Mon, 30 Apr 2012 22:09:46 +0000

I am excited to announce an opportunity to have a fundraising dinner at Gathering Together Farms in Philomath, this Saturday, May 5th. The purpose of the dinner is to raise $10,000 for my new processing facility, which we have already raised $5000 for. BMC is growing and we are now processing for Deck Family Farms in Junction City, OR (deckfamilyfarm.com). My intent is to build from this model relationship of dealing directly with local, ethical farmers and doing justice to the animals and the farmers work. I am grateful for this opportunity! I am bringing in the big guns on this one, Justin Neidermeyer, formerly of Spinasse in Seattle will be hand making the pasta course and GTF’s own Ana Patty will be making dessert. Come on out to the farm and be a part of this growing community.

The dinner is family style and starts at 6:30. There is a suggested donation of $75 per person (If you do not feel comfortable with the suggested donation, I welcome you to pay what is in your comfort zone). Beer and wine is available for purchase. Corkage fee $6.

1st course – Charcuterie – Country Pate’ Terrine, Pork & Duck Pate’ , Coppa, Bread & Marinated Vegetables

2nd course – Pasta – Nettle Ricotta Ravioli with Brown Sage Butter

3rd course – Pork – Confited Pork Belly, Cotechino, grilled pork steaks and sausages with Roasted Turnips, Turnip Greens, wild foraged greens and Romesco sauce

Dessert by Ana Patty – Parsnip cake, Molasses Ice Cream & Candied Burnheimer Bacon

Call 541.231.4085 or email burnheimermeatco@gmail.com for reservations. Thanks!

Monthly Meat Boxes: Flexibility and Convenience

The BMC — Wed, 01 Feb 2012 23:24:38 +0000

Life is hectic and sometimes committing to one more thing can throw us over the top. While we believe our CSA memberships provide the most cost effective, and convenient way to insure fresh, high-quality meats at the table, we also recognize that a membership is not for everyone. If you’d still like to receive BMC product deliveries, but find a full CSA membership does not fit your needs, please consider our monthly meat boxes. Call us by the 15th of the month, and we’ll have a box packed and ready for you on the 1st. For more information, check out our Monthly Meat Box page, or contact Brad at burnheimermeatco@gmail.com or 541.231.4085.

Registration Open for 2012 CSA Membership

The BMC — Wed, 01 Feb 2012 23:18:36 +0000

Become a member in the BMC’s CSA program and receive a monthly or twice monthly food box full of locally raised meats, butchered and prepared with conscience and skill. We’re now registering new members. More information about the products and CSA box options can be found on our CSA Membership page. For questions, or to sign up, contact Brad at 541.231.4085 or burnheimermeatco@gmail.com.

BMC on KLCC, the sequel, Sunday, high noon.

The BMC — Fri, 20 Jan 2012 03:11:50 +0000

Thank you to all who listened to KLCC last week. Fortunately, I will be on again! Sunday, Noon to One. I will be talking with Laura McCandlish about the newly launched BMC Meat CSA as well as charcuterie and the pursuit of butchery. Click here to stream the show BMC on KLCC. Thank you again for your support!

Burnheimer Meat Co. on KLCC’s Food for Thought

The BMC — Fri, 13 Jan 2012 19:35:25 +0000

This Sunday I have the pleasure of being a guest on KLCC’s Food for Thought. The show airs from noon to one. Chef Brian Polcyn will also be a guest. Please tune in and support your local meatsmith!

Italian Sausage For Sale

The BMC — Sat, 07 May 2011 22:31:51 +0000

Lets take fresh thyme, garlic, fennel seed, chili flakes and pork shoulder and make a delicious sausage of it. Stuff it into hog casings and sell it at the Gathering Together farmstand. Come on in and get some!

On Sale Tomorrow: Bacon

The BMC — Thu, 21 Apr 2011 06:09:36 +0000

It’s salty. It’s meaty. It’s delicious. On sale tomorrow at the Gathering Together farmstand: Bacon. We’re excited.

Breaking Down the Whole Hog, part 2

The BMC — Thu, 07 Apr 2011 22:05:13 +0000

We put together a collection of images from yesterday’s butchering, but a quick warning: while we believe it’s important to know where our food comes from, and to recognize it for what it is, a few of the images in the collection are graphic. Please use your judgment.

Click on the image at left to visit the slide show hosted by flickr.

Breaking Down the Whole Hog

The BMC — Thu, 07 Apr 2011 04:42:58 +0000

We received a whole pig at the farm today, and from 2 pm on three of us worked to break it down into primal cuts.

We’ll get a photo gallery of the process up in the next day or two, but in the meantime here’s a short video of Brad prepping the pork bellies for curing à la Bertolli’s tesa.

The music is from the classic soundtrack to The Blues Brothers.

Selfless Love: A follow-up from the dinner at Corvallis Brewing Supply

The BMC — Thu, 07 Apr 2011 02:37:30 +0000

Ricky stayed from five in the morning until 10 at night, then rode his bike home in the dark. JC called in. Twice. Maggie took the night off from studying, friends, and running. Rich loaned his car. Fritz supplied the cream. Joel believed, washed dishes, poured beer, sang praises, and didn’t rest all evening. And the community? They supported us.

Thank you to everyone who came out for the Sierra Nevada 30th Anniversary Beer dinner. We were proud to take part, and continue to feel so honored to be part of this place.