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piggybreeder
Joined: 18 Jun 2006 Posts: 122 Location: Kirkbride Cumbria England
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RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
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NeathChris
Joined: 09 Feb 2006 Posts: 1387 Location: Neath, South Wales
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piggybreeder
Joined: 18 Jun 2006 Posts: 122 Location: Kirkbride Cumbria England
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Posted: Tue Feb 13, 07 11:38 am Post subject: |
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At the minute its research. The whole pig wont be cut into sausage,Itll be pre orders and Ill tell my butcher how much sausage to make and what else to do with the pig. I am also building a customer base at home through work and my wifes work, along with friends and neighbours.
Prices to be worked out once I cost everything up,
The pigs are mainly kept outdoors unless too wet in which case they have a covered area 1/2 concreate 1/2 soil so they still have access to natural ground.,
The sausage will be sent in foodgrade boxes from a reputable supplier, obviously with cooling pouches.
Preservatives, Salt
Ethical, well Im trying to build up a business of supplying good food, bred / grown on my own smallholding . i dont use tractors, weedkillers ,artificial fertilisers, growing enhancements, slug pellets,
use old re-claimed products for building work, ie second hand metal frames for buildings,use local workers to do the jobs I can't, etc
A courier is to be sourced yet but Im working on all aspect
Ingreadients, well that would be telling, but be re-assured there is pork in the sausage,salt pork fat, and no artifical flavourings,
If anyone has been to Cumbria and tasted Cumberland Sausage from a family butcher then you know what it will taste like.
Im not talking the rubbish from the local supermarket.
hope this helps . |
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NeathChris
Joined: 09 Feb 2006 Posts: 1387 Location: Neath, South Wales
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RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
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tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
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piggybreeder
Joined: 18 Jun 2006 Posts: 122 Location: Kirkbride Cumbria England
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Posted: Tue Feb 13, 07 3:33 pm Post subject: |
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All advice is appreciated...
The Butcher we use is not a shop , he has his own set up which I have seen and cuts to order. I'll be keeping an eye on the standards , eg tasting them myself, so doing a quality check. He hasn't got storage so I can see what is in his butchery eg.3pigs,1 pig etc.The food grade boxes I am possibly sourceing have returnable inards, inc self addresed envelopes, obviously Ill lose some but discounts can be given to anyone who returns the box innards.
The reason for not making them myself is Im not set up for it yet. But we do have a building ear-marked for the job. Once Im set up I intend to also do other flavours of sausage, plus other forms of meat cuts which will be done by the butcher on our premises, after health and safety checks obviously . Im also going to be offering 1/2 and full pigs ready cut., oven ready chickens,turkeys, turkey breast,chicken breast etc. We will also be doing chutneys,veg boxes etc. Its a big plan that will take time to organise and implement but im giving myself a year to have it completly set up and ran from the smallholding.
Thanks for comments please keep them coming.
Farmers Markets are also on the agenda. |
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dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
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piggybreeder
Joined: 18 Jun 2006 Posts: 122 Location: Kirkbride Cumbria England
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