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bodger

Piggy things and happenings.

I've got a few things going on in the pig fields.
Starting with the most recent, yesterday, I brought Dot and Gladys home from their visit to see the boar in Colwyn Bay. They seem to have been away for ages and it's nice to have them home again where they belong. Being pigs, they've settled back in as if they'd never been away.

Last week, I managed to drop on five brand new corrugated zinc sheets for twenty quid each, which I think is a bit of a bargain. I'm picking those up tomorrow and then all I've got to do, is to turn them into a new super duper pig ark.
I'll be combining this outing to pick up the sheets with fetching the sausages and burgers back which I had made from poor old Maude. The butcher has a drop off point in a service station car park not from Bangor and I'm expecting somewhere around 300lbs in total.

In the meantime, I'm still sweating on selling more half and whole pigs. My next lot will be ready for the chop at the beginning of June and the time is passing by quickly. I definitely need more orders.
I know that the sausages and burgers will fly out and my hope is that the burger and sausage sales might lead to some more meat sales. Lack of sales are certainly a bit of a concern right now.
I need to get the porkers sold as pork. It would be very much a waste if I had to resort to making them into sausages.
horace

All the best in your ventures
Toddy

I don't eat meat. My husband does though, and I care enough that I try to source the best I can for him

I wish you lived closer, because he loves pork. Good pork, not filled with water and god know what all, pork.

I'm not the only person surely who'd buy by mail from a known producer though ?

Best of luck with it

Toddy
chicken feed

Have you considered couriering your pork to customers ????? could open up your selling field.
bodger

I find that all a bit daunting.
I think that we've created a reasonable web site. Its not fantastic I know, but its the best I can do. We don't appear to get many hits on it and if I'm honest, I don't know what else I can do to promote it. I have the website as a signature on here and on one other forum that I go on to. I have the sign outside the house with it on and I've also just had a load of new business cards delivered. Karen and I run this forum but that just about as far as our skills go when it comes to the internet.
hughesy

Re: Piggy things and happenings.

bodger wrote:

It would be very much a waste if I had to resort to making them into sausages.

Why would it be a waste? Sausages are a very good way of shifting pork. Ask any butcher.
bodger

I know what you mean but they don't usually have to resort to putting the expensive cuts into sausage.
Toddy

One of my neighbours turns venison shoulder steak and the fat from pope's eye steaks into Lorne sausages
It's amazing how fast four of those 5lb loaf tins of sausage disappeared

Other folks manage to post sealed meat, there has to be a way of doing it without an awful lot of fuss and bother. Vacuum sealer and a box packed with something that's been in the freezer perhaps, and guaranteed 24hr delivery ?

I've had a quick google…..seems that that's how the on-line butchers do it.
http://www.gehoney.co.uk/meat-by-post.html
http://www.blackface.co.uk/images/42146.pdf

Vacuum packed, in an insulated box and packed with cold packs
http://forums.moneysavingexpert.com/showthread.php?t=4025855

http://www.ebay.co.uk/itm/POLYSTY...&var=&hash=item4ae8c6b765

So long as the meat stays cold and it's wrapped in something clean and delivered quickly, it ought to be fine.  
What do the guidelines for food hygiene suggest on it ?

It's going to add on at least a tenner to an order though, maybe nearer to fifteen quid.
I suppose it depends on a lot of factors. No idea how that'd work out for you.
I can see how selling 'at the gate' would simplify things immensely.

Toddy
bodger

I've just had a telephone call, which means I've had a bit of a result. A friend has quite literally ordered 70 packs of pork and apple burgers.
They'll have to have this amount in two sittings, so that means that a proportion of the Large Blacks are already spoken for. They wont be going in until next week or the week after.
The order doesn't really help me with the pork pigs but hey! It makes me feel quite chuffed.
Toddy

Good stuff  
Sounds like a result, and hopefully the folks they'll feed will be interested too.
Put in loads of printoff cards ?

Toddy
bodger

Just got home with 250lbs of sausages and burgers. Its going to be quite a madhouse here tonight with people calling for their orders. I'm quite looking forward to it.
horace

 
hughesy

bodger wrote:
I know what you mean but they don't usually have to resort to putting the expensive cuts into sausage.

It happens believe me. Ask any butcher.
bodger

I hope that I'm wrong but I've just been across the fields to feed Dot and Gladys and I've a sneaky feeling that Dots is coming into season. It will be  a real blow if she is, she was away with the boar in Colwyn Bay for ages and it wasn't a particularly cheap exercise.
I've got a young boar myself now of course but although he's well grown, might not be big enough yet for the task. Dot is a very large sow and I don't want to run the risk of ruining him.
rhino

AI ?
hughesy

Let him have a sniff of her he'll soon tell you if she's brimming. Some of ours show slight signs of their seasons even when they're most definitely in pig so it might be ok.

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