ELY FARM PRODUCTS hides from the nearly 2,000 deer the fi rm processes each year. Ely recognizes the life lessons farming and meat processing can teach. When oldest son Aldan, now 17, wanted a four-wheeler five years ago, he showed him how to earn the money. Aldan skinned 1,000 deer at age 12. Luke also makes and sells his own cranberry sauces and has an added sideline with producing soup mixes. It is Ely’s love of agriculture that stirs him to help others. He has helped operate the Bucks County 4-H Pig Club for the past six years and saw the group grow from six to 70 kids, ranging in age from eight to 17. He has his oldest protégés in the club arterypumping hams and making products Dwight Ely in the cheese aging room. on the label for the products they make and take them home. Something for everyone Product diversity has put Ely Farm Products on the map, but it is the detail that went into the planning that assures them their farm on the outskirts of Philadelphia will be a destination sought out by those demanding something special for their palates. Ely operates a 24-hour, seven-daya-week, drop-off for deer processing customers. He claims that most hunters bringing deer to the plant have “stories” to tell that consumed too much time for the staff to hear out. Hunters can fill out the cutting and processing orders on line or fi ll out ranging from pork rolls and Canadian bacon to sausages. This teaches them production skills and instills pride in what they are producing. They even get a chance to put their own names 84 • Meat&Poultry • February 2012 • www.MeatPoultry.comhttp://www.greencoat.net http://www.interstatecontainer.com