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Calling all pig farmers
#1
Posted 18 August 2011 - 21:33
A little advice on something different this time ! Selling my premium Sausage !!!!!
Have been producing our very own sausage of late, and selling plenty to family and friends.
But need to get in to the restaurant business and find it very hard indeed.
We are producing 4 different flavours -
Premium Pork
Pork and Apple
Pork and Cider
Chilli and Garlic
So far have been having fantastic feedback from friends and family, and quite a lot of repeat orders.
But would be a lot easier to deliver bulk purchases to restaurants or maybe a pub or two.
So far nothing ! I think there seems to be so many of us doing the same thing.
I think I market it right, and charge £6 per kg which I think is a fair price.
Any advice appreciated
thanks Ruth
#2
Posted 18 August 2011 - 21:46
Sorry to be negative but dont bother. We tried this avenue a few years ago, they all seemed very interested and were keen on the ethics side. We delivered once to a couple of them, one pub and one high class restaurant then never heard anything again. They dont want to pay the price so they go to a wholesaler for the c...p ones (sausages i mean) some of them (chefs) even make their own.
You need to make sure you are actually charging enough for your premium sausages and stick to your guns. We have found the only real way to sell your fantastic produce and make a fair price is to sell it direct to the public yourself. Doing it this way means you dont have to sell at wholesale prices either, you make all the profit. Get yourself on a Farmers Market. Which area are you in if you dont mind me asking?
KChally
#3
Posted 19 August 2011 - 08:47
Hi all,
A little advice on something different this time ! Selling my premium Sausage !!!!!
Have been producing our very own sausage of late, and selling plenty to family and friends.
But need to get in to the restaurant business and find it very hard indeed.
We are producing 4 different flavours -
Premium Pork
Pork and Apple
Pork and Cider
Chilli and Garlic
So far have been having fantastic feedback from friends and family, and quite a lot of repeat orders.
But would be a lot easier to deliver bulk purchases to restaurants or maybe a pub or two.
So far nothing ! I think there seems to be so many of us doing the same thing.
I think I market it right, and charge £6 per kg which I think is a fair price.
Any advice appreciated
thanks Ruth
#4
Posted 19 August 2011 - 11:01
I haven't had much success at farmers markets and I find it a bit of a hassle. I expect it is because I have been trading at out door events selling and catering for 20 years now and I am a bit fed up of the whole market trading scene but for someone starting out it is very exciting and a great way to get the word out about your produce.
Are you registered with envirnomental health or do you get a butcher to make them up for you? Piglet
#5
Posted 19 August 2011 - 12:10
#6
Posted 19 August 2011 - 19:54
Sell direct and up your prices a little !! some good replies above
#7
Posted 20 August 2011 - 11:15
Thank you for all the replies very helpfull as always.
We are in the swansea area without giving to much away. we get a butcher make up the sausage for us.
Have decided to keep to individuals and try and build up a client base. been busy so far going great.
Let's hope it continues but hard work !
Do any of you pay for packing, what type do you think best without paying a lot.
My butcher charges 40p to pack each pound - but will put them up to compensate that price
Jav
#8
Posted 20 August 2011 - 11:59
We have invested in a small snack wagon and it trades on a layby on a busy local road. This maximises our return on products and what better way for customers to test our products.
Only problem is it commits you to 5mornings per week to establish your pitch but is a useful regular income.
#9
Posted 20 August 2011 - 16:54
Hi all
Thank you for all the replies very helpfull as always.
We are in the swansea area without giving to much away. we get a butcher make up the sausage for us.
Have decided to keep to individuals and try and build up a client base. been busy so far going great.
Let's hope it continues but hard work !
Do any of you pay for packing, what type do you think best without paying a lot.
My butcher charges 40p to pack each pound - but will put them up to compensate that price
Jav
Just back from the farmers market very slow as it is August and a lot of people are away . sold 15kg of sauages . we use paper at the market for the sauages .however an over wrapper is a good low cost option for packing, we use it for other products and it works well . not as hateful as the Vac pack . please dont do that .
we got our second hand for £ . MKIngredient Supplies are great for trays , packs and all other options Based in Exeter . great to deal with and will deliver free . I am sure they must come to your area . tel : 01395 234970
We are trying to come up with a non VAC pack option for Bacon but i think we are going to have to take the slicer to the market as we just cant find a pack we like and works . Any ideas any one .
#10
Posted 20 August 2011 - 19:38
We believe we have stated elsewhere that we are not permitted to refer to our pigs as GOS although they look like them, but neither did the auctioneer - he just referred to the pigs as gilt, sow, boar, sow and her litter and as we are using pure-bred registered semen we think that we may be onto a winner here. Watch the spaces in our diary!
#11
Posted 22 August 2011 - 22:06
Presentation of your products is exceptionally important and we are now considering employing someone to come up with some branding for our products, as we have just done it ourselves previously.
Dont worry, we have all the relevant food hygiene/insurance certs and are registered with E.H
Pigman, if you are selling pedigree meat I think your prices are too low. GOSlady what a fantastic price you are getting for yours, I wish I could sell at that price. You are right, August is usually a quiet month, lets hope it gets better next month.
Piglet, we agree, the best and most profitable way to sell is directly yourself to the public. We can also chat to them and educate some of them about where their food comes from. In fact we have taken to printing off our meat certificates from the BPA each time we do a market, taking it with us and explaining to the public what it is ie proves that the meat on the table is from this pig. Hopefully this will encourage the public to ask other "pork producers" "is this from your own pigs or bought in". You wouldnt believe the number of charletans we come across at markets who are conning the public. (Sorry, have a bit of a bee in my bonnet about this at the moment).
KChally