|
Well, 2011 certainly flew by and we can’t believe that it is nearly 12 months since we opened the shop and this is an appropriate time to say a big thank you to you all for your custom and support in our new venture in 2011. We also saw our busiest Christmas to date. THANK YOU.
We must admit that we were very apprehensive about opening the shop last year. It was a big commitment, but we are pleased to say that it has been a good move in that we have more space (for Phil to wield his knives safely) and it separates home from business. It’s great to meet everyone in the shop too and be part of the community in Piegut and we have certainly seen an increase in our French clients.
Because of the shop opening times, deliveries have to be on a Thursday, but this seemed to be working well and we were establishing a routine which we will re- start in February. I suppose having the shop has made us more organised (I use that term loosely):
- Monday we collect pigs from Limoges abattoir
- Tuesday prepare the sausages, joints etc. for the shop
- Wednesday shop open and begin preparation for Thursday deliveries
- Thursday prepare orders and do deliveries
- Friday shop open and clean down
Phil wanted me to mention all this to prove that he doesn’t just work on a Wednesday and Friday, but if the truth be known most of it is done by the sausages elves, but don’t let on you know!!!!
The mail order side of the business is gradually increasing .We have done a lot of work on this last year ,finding appropriate packaging and reliable 24 hour delivery ,but at last we have a good system, we hope !!!
And now for 2012.
As you know, since 2010 we have been buying our pigs from Andrew and Lisa Murray at Lambaudie farm in the Haute Vienne. Last year they began to turn their herd over to organic status, which they have almost achieved, and most of their stock will be sold on to the organic co-operatives. This caused a bit of concern for us because we knew that with the organic label, prices of meat would automatically rise considerably and we would also have to change all our ingredients over to organic. All our product prices would have to take a substantial increase.
However, and to our great relief, Francoise Aubertin, who has worked alongside Andrew for many years and reared his own pigs, has agreed to supply us and others from his stock that originally came from Lambaudie.
We went to visit him last week at his farm which is on a smaller scale than Lambaudie. We were very impressed with the quality of his pigs, their health and their welfare. He is also nearer to the abattoir so not so much travelling for the pigs, around 15 minutes so less stress.
So all’s well that ends well, we are very happy with our new supplier and look forward to working with Francois as well as continuing to provide you all with a quality product. I would have been quite happy to stay with the weaners all day!
In addition, we are also pleased to say that along with our regular products, we will be able to offer Lambaudie Organic meat at very competitive prices. This will be meat only at present, because to produce sausages etc. would mean having to change all our ingredients, not a very cost effective exercise. We will have a lot more information regarding the organic side of things in the very near future, so keep your eye on the web site or “Like Us” on facebook if you’re that way inclined. Also, this year, if time permits, we plan to add some different products to our range to include pork burgers & black pudding.
Well that’s all for now folks, once again a big thank you to you all, we really do appreciate your custom and don’t forget, we need to keep those sausage elves busy!
Take care,
Phil & Jackie
|
sending...
