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The Latest News from Llandinabo Farm Shop Butchers

     

 

WPork Terrine (jpg, 8.5k)e aim to keep our site updated - there's always a lot happening in the world of traditional and rare breeds. Please check this page frequently for news of how you can help save our rare breeds from being lost forever.

You may also want to look at other relevant and useful websites that we have included on our links page.

Latest News:

RARE BREEDS COOKERY DEMONSTRATION AT THE THREE COUNTIES SHOW

Meat from Llandinabo Farm Shop will be showcased in the Food Theatre between 3 & 4pm on Saturday 20th June. The resident chef will cook rare breed beef, lamb and pork supplied by the shop while Richard Lutwyche talks about rare breeds and their produce. Something not to miss in one of the country's leading shows.

Richard Lutwyche
29th May 2009






PIG BUTCHERY COURSE No.2 May 2009

The February workshop was so successful and over-subscribed that a second one has been arranged for Sunday 3rd May again in Herefordshire. The format is similar but the section on faggots and other value added products was too much to fit into one day so the programme will consist of
1. Health & Safety, Cleanliness, Tools, Knife Sharpening
2. Breaking down the carcase; de-boning and trimming and tying joints
3. Sausage making
4. Bacon curing

The day starts at 10.00am and ends at 4.00pm approx with a break for a cooked lunch as well as tea & coffee both in the morning and afternoon.

The course is mainly demonstration-based but there will be opportunities for delegates to try their hand at various stages. Limit of 12 delegates, minimum 16 years old. The course is aimed at smallholders, pig keepers, pig enthusiasts and food lovers.

The course leader is Joe Arquati, Master Butcher and manager of Llandinabo Farm Shop in Ledbury. Joe was formerly a lecturer at Smithfield College, London.

The cost is 120 + VAT (138.00) per delegate. Fifty percent deposit with booking refundable if cancelled by April 17th. Cheques made payable to 'Llandinabo Farm Shop' and sent to: TBMM Co Ltd., Freepost (GL442), Cirencester, Glos., GL7 5BR.

The venue is on the main A49 road between Ross-on-Wye and Hereford and delegates will be sent maps and how to book accommodation if required.
END


PIG BUTCHERY COURSE

A Pig Butchery Workshop is taking place in south Herefordshire on Sun 8th Feb 2009 run by the Traditional Breeds Meat Marketing Company. Starting at 10.00am it will cover:
1. Health & Safety; Cleanliness; Tools; Knife Sharpening
2. Breaking down the carcase; de-boning and trimming and tying joints
3. Sausage making
4. Curing bacon
5. Making faggots, pork pies, ready meals and adding value with stuffings, marinades etc.

The day ends at 4.30 pm and the fee includes lunch and a pack of useful information including 'A Taste of Pork or What To Do With The Whole Pig'.

The course is mainly demonstration-based but there will be opportunities for delegates to try their hand at various stages. Limit of 10 delegates, min 16 years of age. The course is aimed at smallholders, pig keepers, pig enthusiasts and food lovers.

The course leader is Mr Joe Arquati, Master Butcher and manager of Llandinabo Farm Shop in Ledbury. Joe was formerly a lecturer at Smithfield College, London.

The cost is 120 + VAT (141.00) per delegate. Fifty percent deposit with booking refundable if cancelled by Sat 17th Jan 2009. Cheques made payable to 'Llandinabo Farm Shop' and sent to:
TBMM Co Ltd, Freepost (GL442), Cirencester, Glos GL7 5BR.

The venue is on the main A49 road between Ross-on-Wye and Hereford and delegates will be sent a map. Details of local B&Bs and hotels can be sent on request.

SAUSAGE SCARE
The press this morning (31st Match) carried a story about preserved meat being hazardous if eaten in too great a quantity. They included in the list of proscribed produce, sausages and burgers. Customers can be reassured that all our sausages and burgers are made on the premises and CONTAIN NO PRESERVATIVES whatsoever. All you get is fresh goodness and a great eating experience. Don't take a chance with the stuff you get in the mass market. Our sausages and burgers are delicious and full of natural rare breed meat.

THE TIMES PICKS UP ON THE WAITROSE LABELLING ISSUE
Further to the earlier post, the Times newspaper published an article today highlighting the issues over Waitrose selling bacon clearly identified and branded as Gloucestershire Old Spot when it is derived from cross-bred pigs.
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/meat/article3607487.ece

LEADING SUPERMARKET UNDER FIRE FOR MISLEADING CUSTOMERS
Waitrose, generally regarded as the good guys in the world of supermarkets, have come under sustained attack over their policy of labelling cross-bred or mongrel pork, bacon and beef according to the breed. They've got away with it for years with Aberdeen Angus and Hereford beef but small-scale producers are up in arms now that they've applied the same criteria to Gloucestershire old Spots and Berkshire produce. There was a lively exchange of views on their own website until this morning when Waitrose deleted them but you can get an idea of how much heat is being generated on the River Cottage Forum http://forum.rivercottage.net/viewtopic.php?t=28607&start=0


NEW SAMPLER PACKS

Especially for those who have not tried the delights of real rare breed meat, you can now find super value sampler packs of beef, lamb & mutton, and pork as well as a Great British Breakfast pack and a Barbecue (well it will dry up one day!) pack. Don't forget when you look at these that they all include free overnight courier service in mainland England, Wales and southern Scotland. Nothing extra to pay - that's unbeatable value!

Richard Lutwyche
5th February 2008

WE WELCOME HUGH's CHICKEN OUT CAMPAIGN

This week sees Hugh Fearney-Whittingstall and Jamie Oliver on Channel 4 every evening at 9.00pm exposing how cheap chickens are produced in the UK for the supermarkets. We welcome this campaign and urge everyone out there to sign up to it.

We only stock Free Range and Organic chickens, guinea fowl, ducks, geese and turkeys for their eating quality and so that our customers know that every bird has had as natural a life as possible. Our own Ultra Free Range chickens and guinea fowl have a much greater freedom than the minimal Free Range standards set by law. Within their grassy compound, they can come and go as they please whilst being protected from predators.

Intensive chicken tastes of nothing at all. For a quality bird, eat a real Free Range model!

Last updated: 29/05/2009