Send me a PM with your name, address, contact number & e-mail and I'll send you an invoice later today. You can pay by bank transfer, cheque, card or Paypal, just let me know which along with any special requirements on the butchery side.
Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
Have already scoffed a shoulder joint, loads of belly, ribs, some chops and made and scoffed some pork and apple burgers with the mince .. and turned all the liver into pate and eaten it ..
and my guest have thought it was yummy..
and i thought it might sit in the freezer for ages! Some hope..
Thanks for the feedback I'm glad it lives up to its reputation.
Just a reminder to all those with outstanding invoices, the offer was only on orders placed & payments received in January, but I'll leave it until midnight on February 10th before I cancel any unpaid invoices. Thanks.
Another little reminder to anyone who wants it cutting differently, I need a cutting list by 10 days prior to delivery, otherwise I'll just ask for it to be done as per my standard or how I think you might want it.
Posted: Fri Feb 13, 09 3:32 pm Post subject: Thanks
1/2 a GOS arrived safe and sound this morning, nicely packaged and labled.
The leg is now in brine cure hamming it up
1Kg is well on the way to becoming salami
& another Kilo is in the first stages of becoming chorizo
The bones are roasting ready to be turned into a delicious stock
One of the 1/2 shoulders is waiting to become the Sunday roast
And everything else is being frozen for now.
Thanks again Rob
Great service
Great price
BTW. The back fat on this little piggy is wonderfully dense yet creamy, and almost an inch thick in places! Brilliant for bangers!
i would like any meat i get to be able to be used as is please. not sure how i would go about making sausages as i have no kit, so if the meat can be pre-sausaged, that would be great, and if it costs more i will happily pay.
I'm glad it lives up to its reputation.
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