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piggybreeder

Fresh Cumberland Sausage

Hi All. Posting this as a bit of market research. I would like to compile a list of members who would be interested in fresh Cumberland Sausage delivered to their door .I plan to sell in 5kg lots which will be in the form of large rings of sausage. If you are interested then please pm or leave a reply to this posting. Thanks .pics to follow.
RichardW

I think people will want to know a few things first.

prices?
whats in em?
how are the pigs kept?
how will they be sent & at what cost?
preservitives?
how ethical are you?
organic or following the principle or not?

and I am sure there are more.

Justme
NeathChris

Been thinking of this myself, put a couple to sausage. Thing is thoughif uou sell them by the pound you need say 100 customers per pig, or by the kg 45, and thats of a pork pig. I worked it out as using a cutter pig to get the required fat level, that would give 100kg or 220lb of meat, other ingredients added will knock that up. Takes a lot of customers to to get rid of that much meat.

What courier do you use? Am struggling to find one myself, and how much does pand p work out?
piggybreeder

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 .
NeathChris

Sounds similar to what i am doing. But make sure you pre sell it before sending the pigs off. I am also looking at farmers markets.

Best of luck i am sure it will work! Laughing

What pigs are they, and what is your target age/weight?
RichardW

piggybreeder wrote:
The whole pig wont be cut into sausage,


Be carefull as this can mean only the rubbish will be going into them


piggybreeder wrote:
Ill tell my butcher how much sausage to make


Watch out as its not unknown for the butcher to make yours along side his own so you wont get your own meat in your sausages

piggybreeder wrote:
The sausage will be sent in foodgrade boxes from a reputable supplier, obviously with cooling pouches.


make sure you cost this out as the boxes can cost 3-6 each plus cooling packs

piggybreeder wrote:
A courier is to be sourced yet


Do this early on we dint & then found we could not get a courier that could perform to a decent level (ok so we do live of the beaten track but not that far off)

piggybreeder wrote:
Im not talking the rubbish from the local supermarket.


If you let some one else make then to there standards that could be what you end up with.

Dont forget even though the butcher is making them you still need to register with the local council depts (EHO trading standards ect)

Not trying to put you off or slight your products just want to make sure you dont make the same misstakes I did.

We now fully control every thing except the killing of the animal.

Justme
tahir

Sounds like good advice to me Justme, retaining control must be key I'd have thought, also proper costings would be critical.
piggybreeder

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.
dougal

piggybreeder wrote:
... Ill tell my butcher how much sausage to make ...

Did you spot this old thread? http://forum.downsizer.net/viewtopic.php?t=16065
piggybreeder

Thanks Dougal just read it.
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