September Delivery

Great news, It’s that time of the month again. Yay, time to get in your orders for September delivery. I should be up inland between on  the 26th or 27th, but in the meantime please could you get your orders in before Monday the 16th. There is a small matter of Heritage day and we need a little more time this month as most folks have come out of hibernation and are craving the smell of fat meat on the fire.

You will be happy to know that all pork sold in our private market (you awesome folks) is now reared outdoors. This is a huge step for us and we are extremely excited about it. In the interest of full disclosure they are still born indoors and are still raised there until they are big enough to fend for themselves. But it is a huge step. Our next step is an indoor/outdoor weaner pool. We have raised the walls and now need to weather proof the roof. I have never seen this done before, so it is a huge leap of faith, but we are determined that it will work. Basically the very small pig weaners will be able to come and go between and indoor and an outdoor paddock during the day. The system needs to be able to be temperate the whole year round. To get an idea of how rare this type of system is in South Africa, keep asking your meat providers how their products are reared. We’re a fully open book, so if there is anything you want to know about how we do things, please give us a shout.  

Our business relies on you guys being over the moon about your product so if you have any suggestions or feedback please give me a shout. As far as last month’s trial sausages are concerned, I’m not happy with them, I know we needed to start somewhere, but they just weren’t up to scratch. The quantity is what ended up being our downfall, making 5kg of perfect sausage is simple enough, but translating that into 50kgs in the same time was very tricky, and by tricky I mean a hell of a physical ordeal (time to save for an electric mincer). My impressions were that the garlic and wine were not very popular and the general feedback was that the lack of fat in them was their downfall. I would love to know what you thought if you got to try them. We won’t sell anything that we are not fully happy with, so it seems like the trial for the prefect sausage continues…

If like our family you enjoy gammon over Christmas, this year we will be making our very own, please could you tentatively let us know if you would be interested in one, so that we know how many pigs to keep back for the festive season.  Each gammon will probably weigh between 4kg and 6kgs in total, with the bone still in. So you can work on that size going into the oven.  Just let us know via an email if you are keen, it would be great to hear from you in any case.  It’s a wonderful time of the year so make sure your celebrate it in style with a Bannatyne’s gammon.

We had a tasting of our very first Proscutto over the weekend (4 and a half month old), it was absolutely delicious. I can’t wait for you guys to get a taste. Plans are in the pipeline.

As usual please spread the word to whoever you think deserves better meat. If you are interested in beef, whole animals or bulk order please let us know too.

Later 

the Bannatyne’s