something on another thread got me thinking....I'm wondering what everyone does to sell their pork and wondered if we could share ideas. My selling has always been word of mouth but I hope to have about 100 pigs a year so I am upping the ante a bit.
Anybody keen? Happy to start.......
1. As soon as Ive got weaners or piglets I know when roughly they are going to be ready. (leave aside any pedigree stock worth selling on). I start talking to people. Up until now my local villagers have been my customers but with more pigs to handle (hopefully) I am planning on a banner outside my home, usual business cards to hand out, label on my car (window job) and a free facebook page to back it up.
2. I will be taking orders using an invoice book (detailing specific requests such as large joints, more chops, keep the hand etc etc, so that nobody can go back on their word or think they asked for something different), and a deposit (I'm thinking £30). Selling halves.
3. Slaughter day is a Monday, pick up on the Thursday from my home.
I will offer sausages as an extra per order, and pass on butchers cost only. I can offer bacon and gammon to, and have done in the past however I find that this complicates matters quite a lot. Aside from people not really knowing what they want done with their halves, they forget and then get sticky on the additional price. In addition I have to make an extra trip to pick stuff up.
That's my lot then. I try to aim to keep it simple and use up as less time of mine as possible. My main problem has actually been with good friends not paying up on time. It sucks.
I think the key is too let people know in good time when you will have halves. Not everyone has space in their freezers at the drop of a hat......
3.