Time to order your pork boxes!

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It’s that time of year again! We’re about a month away from sending our latest batch of Tamworths off to slaughter and so it’s high time we started taking your orders for our delicious high-welfare pork-boxes.

This year, as well as selling our produce in the 20kg capacity boxes that have proved to be so popular in the past, we’ll also be looking at providing shipments in smaller batches, starting at 6kg for £45.00 plus shipping. All shipments will contain a selection of freshly butchered shoulder & leg joints, chops, belly blocks, hocks, ribs, diced meat & sausages, all of which are contained in temperature neutral polystyrene crates with chiller blocks.

Talking of shipping, we’re happy to hand-deliver locally or, if you’re a little further away, we’ll once again be using our cool-box packaging on a guaranteed pre-10am next day service from Parcelforce – a system which worked exceptionally well for us last year.

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We’re lucky enough work with local artisanal butchers Cox & Laflin to create a selection of roasting joints, chops, sausages, steaks & diced pork that we believe to be pretty much unbeatable.

The abattoir we use is also local, as well as being Soil Association approved. We take advantage of the fact that Gages Farm in Ashburton is less than ten miles from home and specialises in small batch throughput, to ensure that our pigs are treated with the utmost respect, ending their journey with dignity and empathy. Our stock is cared for with a high standard of husbandry and this extends equally to the their treatment at the end-of-life.

You can call or email us anytime to talk about your meatbox requirements; however, as an illustration of the range that we offer, here are some ideas of the packages available, their weights, approximate contents and our prices:

6kg (joints, sausages, chops) = £45.00

10kg (joints, sausages, chops, diced pork) = £67.50

15kg (joints, sausages, chops, diced pork) = £90.00

20kg (joints, prime tenderloin, belly blocks, hocks, sausages, chops, diced pork) = £105.00.

Shipping is overnight on a guaranteed pre-10am next day delivery. Shipment costs are additional to the prices shown above and can be Pantry HQ will be hand-delivered at no additional cost.

Reserve your box today, or drop us a line to talk about your requirements. You can chat with us on (01364) 661602 or drop us a line at hello@greedypigspantry.co.uk.

Just when you think it’s all plain sailing…

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Things all went a little bit bonkers at the weekend, with at least six inches of snow arriving from nowhere and dumping itself onto the paddock. As always, the timing of this one was entirely terrible – primarily as the pigs are still only nine week old tiny-tots and therefore far from being fully geared-up for adverse weather conditions.

Additionally, this unscheduled winter wonderland arrived at precisely the same time we took delivery of another half-dozen rescue hens, all of whom are now of the firm opinion that they’ve gone directly from the frying pan to the fire.

Proof, yet again, that the Dartmoor weather gods are fickle gods.

So, the poultry which we were hoping to segregate evenly across the capacious Chickenopolis estate for a few days have instead spent the last 48 hours on lock-down in the chicken run, so one can only imagine that it has been like a feathery version of ‘Bad Girls’ in there. Luckily though, there are no obviously major casualties about the place, despite there being a fair haul of feathers strewn about the place right now.

Going back to the piglets, they’re basically living in an igloo at the bottom of the garden but nevertheless, and despite some really major misgivings about how well they would hold-up to such inclement weather, when last checked they were all merrily buried in three-foot-deep barley straw at the centre of what turns out to be a surprisingly warm & cosy ark. At breakfast feed time this morning I was more than a little tempted to crawl-in and grab forty winks myself!

In conclusion then, Monday morning is finally here and the amber weather warning is a thing of the past, the icicles outside my office window are slowly starting to thaw and the sun is shining once again. Obviously, the next thing we can look forward to is the inevitable tsunami of mud that this alpine adventure will leave us to deal with… although, on balance, when compared to the recent snow & ice I know which I’d rather be dealing with.

We’re back in business!

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Last Sunday saw the day starting with the trusty charabanger taking to the mean streets of Devonshire on a mission to scoop-up another batch of weaners.

Predictably, what began as a sunny, blue-skied day quickly deteriorated into the misty, rain-filled ghastliness which has become the norm this winter; however, regardless of the foul weather, by mid-morning we were officially back in the pig business!

As you can see, the lure of the ginger pig was too strong to resist and so, after months of debating whether to go for Mangalitsas, Oxford Sandy & Blacks, Large Blacks or Gloucester Old Spots, we finally opted for a repeat performance of our first batch at Yarner Lodge,  with three rather tiny, rather gorgeous Tamworth piglets tumbling out of the back of the trailer and into the paddock.

As you can see from the photo above, the girls are still a little ‘stand-offish’ and this hasn’t been helped by the atrocious weather that we’ve been enduring this week – the seemingly constant rain and icy blasts of wind have rather restricted our new arrivals to barracks. Nonetheless, they’re happy enough – eating plenty, drinking plenty, crapping plenty and, when the weather allows, already getting down to the important work of ploughing-up everything in their way.

The ark is rammed to the rafters with bedding straw, so hopefully our latest arrivals will be happy to hunker-down and sleep through the cold snap that is forecast to arrive over the weekend. Once we’ve got through that one, we have our fingers crossed that this rather unpleasantly soggy winter will finally clear off and make way for some form of half-decent springtime. Roll on Easter and spud-planting!

So… WordPress then.

As some will already know, I’ve been playing about with the idea of a blog for some time – thus far primarily doing so by boring people rigid with monosyllabic burbles and accompanying photos on Facebook. The results have been less than earth-shattering, which hardly surprises me, as it’s really not a great way to wax lyrical about the stuff we’re up to. And let’s face it, there’s only so many pictures of pigs and chickens eating breakfast / dinner / lunch (delete where applicable) that your average person can stomach.

Having built a few websites in the past I thought I’d have a go again; however, given that we live in such a connected world nowadays, with so many platforms through which to consume content and so many devices with which to access them, it very quickly became apparent that I was wildly out of my depth. Time then to abandon all hope of ever becoming a technical legend and call instead upon the social media professionals… ho hum.

So here it is, the opening salvo in what will hopefully prove to be a relatively rewarding experience for all concerned. Let’s start with a picture of pigs eating breakfast / dinner / lunch (delete where applicable). Plus ca change…