Agri Vehicles Insurance from Greenlands

Author Topic: butchery  (Read 2365 times)

arl

  • Joined Mar 2011
butchery
« on: January 19, 2012, 12:43:43 pm »
If you are a smallholder in or around east yorkshire and rear your own meat but want it butchering more to your rquirements than the abbatoir have time to do then call me.Arlene. I keep a herd of s osb pigs and have an on site butchery registered with my local authority.i have up to date equipment,vac packer, mincer,sausage filler ect. So if you want gourmet sausages in different flavours with natural skins and dry cured bacon,and the rest of your carcass cut up into adequate portions,packed labelled and ready for the freezer email arlenemorley1@tiscali.co.uk for a competetive quote. I will collect from your abbatoir in my refrigerated van and can deliver to you,but you are welcome to collect from me and have a look around my pigs.
Arlene

xemonsus

  • Joined Jan 2012
Re: butchery
« Reply #1 on: January 19, 2012, 06:46:43 pm »
Sounds brill but too far away from us, could do with someone doing similar near Rugby!!

Good luck with your venture tho! x

arl

  • Joined Mar 2011
Re: butchery
« Reply #2 on: January 19, 2012, 07:12:53 pm »
Move!!! Ha ha
Thankyou.A

Hatty

  • Joined Feb 2011
Re: butchery
« Reply #3 on: January 20, 2012, 12:41:27 am »
Hi  :wave: would love to see your pigs  :pig: :pig: :pig: and I am also interested in the butchery, where are you based???
How long did you say it would take me to dig this 5 acres with my spade?

arl

  • Joined Mar 2011
Re: butchery
« Reply #4 on: January 20, 2012, 12:52:24 pm »
Hi Hatty
Am based at Holme On Spalding Moor and if you have never heard of it its near Pocklington,hope you not too far away
Arlene

arl

  • Joined Mar 2011
Re: butchery
« Reply #5 on: March 20, 2012, 03:21:51 pm »
Thank you to all who have used my butchery services,have had a busy few weeks and its been nice meeting the faces behind the messages.Am still available i do beef and lamb as well. Also still got a few weaners left and two new litters for about 10 weeks time.
Arl

SallyintNorth

  • Joined Feb 2011
  • Cornwall
  • Rarely short of an opinion but I mean well
Re: butchery
« Reply #6 on: March 21, 2012, 12:47:43 am »
 :wave: Arlene - those sausages I brought back from the butchery course were and are the best sausages I have ever eaten.  And the bacon ditto.  I wish I could persuade my local butcher to use natural casings!

Thanks again for a great course
Sally  :-*
Don't listen to the money men - they know the price of everything and the value of nothing

Live in a cohousing community with small farm for our own use.  Dairy cow, beef cattle, pigs, sheep for meat and fleece, ducks and hens for eggs, veg and fruit growing

arl

  • Joined Mar 2011
Re: butchery
« Reply #7 on: March 21, 2012, 09:36:18 am »
Hi Sally
Thank you i am glad you enjoyed everything.A lot of butchers dont use naturals because they are expensive and can be difficult to use,but i do think it is a shame not to enhance the quality of the meat we produce in our wonderful rare breeds.Keep up the good work with yours that was areally good carcass, and thanks for coming along
Cheers
Arlene

 

BUTCHERY COURSE

Started by pigman

Replies: 0
Views: 2043
Last post September 05, 2008, 09:03:50 pm
by pigman
Pig in a day butchery course

Started by smiffy

Replies: 0
Views: 1137
Last post September 08, 2011, 07:12:17 am
by smiffy
Pig in a day butchery course - Yorkshire

Started by smiffy

Replies: 14
Views: 8401
Last post May 20, 2011, 04:00:28 pm
by smiffy
Butchery Service

Started by mr.pitt

Replies: 0
Views: 1318
Last post October 09, 2011, 12:42:15 pm
by mr.pitt
Pig in as day butchery course - 26th feb

Started by smiffy

Replies: 1
Views: 1107
Last post February 05, 2012, 09:45:32 am
by arl

Forum sponsors

FibreHut Energy Helpline Thomson & Morgan Time for Paws Scottish Smallholder & Grower Festival Little Peckers

© The Accidental Smallholder Ltd 2003-2020. All rights reserved.

Design by Furness Internet

Site developed by Champion IS