For the first 5 years the farm and business were operated completely using volunteers who came to learn about the permaculture project, animal husbandry, and the butchering and processing of meats.
Through those 5 years we were honored to meet and learn from over 200 volunteers ages 18 through 65, from all over the world.
These days the farm and business are staffed by employees from our neighboring communities of La Calera, Imantag, and San Martin. We are teaching them our processes, unique across the world, and giving them opportunities to support their communities and families.
Shawn has always enjoyed smoking meats, our first customers were a group of North Americans who came out to tour the farm. Shawn was using his barrel smoker to smoke chickens. A few were sold and the demand was real. After living here for a few years he realized there were so many things he missed from his hometown butcher in Holdrege Nebraska, and if he missed them other folks probably missed them as well. As those first 5 pigs came to butcher weight and a need to find a means of supporting ourselves was realized, he started learning the process of curing, aging, and making all the things he loved but missed. Our business was born.
We began very small only selling to our neighbors in Cotacachi. As our notoriety grew demand in other locations grew as well. We expanded next to Quito, followed by Cuenca and Banos, and in the last few years have been shipping out to the coastal cities of Ecuador.
From our family to you thank you for your interest and support. We couldn’t be more grateful to the many friends, family, and loyal customers who helped us get here.