P.E.I. duck farm expanding to produce charcuterie
A duck farm on P.E.I. is expanding to make charcuterie products, which it hopes to sell to restaurants and "foodies" alike.
Papia Papa duck farm in Crapaud, P.E.I., has raised free range-ducks since 2014, selling to local butchers and restaurants. Now, the owners plan to make their own prepared meats, including salami and prosciutto.
Everything from start to finish
Owner Jordan Liantzakis explained that at the farm, he and his partner do everything from start to finish.
"We raise [the ducks] from the time they hatch, up until the time they're ready for market, and we have our own licensed abattoir on the property where I process the birds, butcher them, and deliver them to restaurants," said Liantzakis.
A big focus on the farm is treating the ducks as humanely as possible. And Lantzakis said demand for his locally, and ethically produced duck has been high. He produced about 1,000 ducks last year, and sold out.
Charcuterie with local ingredients
Liantzakis is trained as a chef and said he has had an interest in preparing his own meats for a long time.
He plans to make some salami and prosciutto using his own duck, while most of the charcuterie he produces will be made with pork sourced from local farmers.
He said he plans to source many of the other ingredients locally as well, including mushrooms, chillies and garlic.
"I mean, we've got so much to play with here on Prince Edward Island. There's so many amazing products," said Liantzakis.
'Quite the fancy with foodies'
Liantzakis is fundraising through a Kickstarter campaign, in the hopes of buying some new equipment, and helping with extra labour costs.
The amount of charcuterie he is able to produce will depend on if the campaign is successful. But he said even if it isn't, he will still be able to produce some charcuterie, though likely smaller amounts.
Liantzakis said he already has several restaurants and shops that are on board to buy some of his new products. He also expects it will appeal to locals and visitors.
"These types of products tend to be quite the fancy with foodies," said Liantzakis. "There's a lot of very familiar Island restaurants that have charcuterie boards on the menu, and we're here to be able to offer a local alternative to what's being, what's currently being served."
As well as selling to local businesses, Liantzakis plans to sell his products at the new farmer's market at the Farm Centre in Charlottetown this summer. He said the first batch of charcuterie should be available for sale in the next few weeks.
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