Been reading all of the excellent info on here for ages, great site and thanks to everyone who shares their knowledge.
We are a small farm in Devon, we raise pigs, cattle, sheep, meat goats, poultry as well as managing woodland and growing food crops.
Most of the meat goes into specialty sausages, through our on site charcuterie or into dishes at events around the UK that we cater. All wood fired!
We mix traditional asado styles (chapas, parrilla, infernillo etc) with a lot of low & slow as well as direct grilling and some cookpot stuff & a bit of 'in the ground' barbacoa. As long as there is fire, meat, salt and something to drink while its all going on then that's us!
Thanks again,
John
Hi !
Moderator: British BBQ Society
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quietwatersfarm
- Got Wood!
- Posts: 24
- Joined: 16 Jun 2013, 07:45
- First Name: john gower
- Location: North Devon
- Contact:
Re: Hi !
Hi John, welcome to the forum.
Your setup sounds idyllic, I am jealous! On a serious note though, I've been investigating the possibility of running a smoking and charcuterie business from home, and despite a 2 hour workshop with the local Environmental Health bods I am still no clearer as to where I stand with selling a piece of meat that has been moulding from a hook in my dining room for 6 months.... I would love to have a chat with you about how you've gone on, can I pm you my contact details for a more in depth discussion please?
Your setup sounds idyllic, I am jealous! On a serious note though, I've been investigating the possibility of running a smoking and charcuterie business from home, and despite a 2 hour workshop with the local Environmental Health bods I am still no clearer as to where I stand with selling a piece of meat that has been moulding from a hook in my dining room for 6 months.... I would love to have a chat with you about how you've gone on, can I pm you my contact details for a more in depth discussion please?
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quietwatersfarm
- Got Wood!
- Posts: 24
- Joined: 16 Jun 2013, 07:45
- First Name: john gower
- Location: North Devon
- Contact:
Re: Hi !
Hi, good to meat up!
Sure happy to talk it through.
We have a fully approved cutting room, kitchen and curing rooms which have to be up to standards and HACCP's for each process, date, weight, temp, humidity, PH and aW logs etc so I wont say it is simple!
...and that's before weights and measures, declarable ingredients, label regs etc when you come to sell on.
One of those things that take time, money and patience to set up but then its fairly straightforward
Sure happy to talk it through.
We have a fully approved cutting room, kitchen and curing rooms which have to be up to standards and HACCP's for each process, date, weight, temp, humidity, PH and aW logs etc so I wont say it is simple!
...and that's before weights and measures, declarable ingredients, label regs etc when you come to sell on.
One of those things that take time, money and patience to set up but then its fairly straightforward
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quietwatersfarm
- Got Wood!
- Posts: 24
- Joined: 16 Jun 2013, 07:45
- First Name: john gower
- Location: North Devon
- Contact:
Re: Hi !
thanks Si.
love your work!!
love your work!!
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derekmiller
- Site Admin
- Posts: 642
- Joined: 02 May 2012, 12:20
- First Name: Derek
- Location: Cotton End, Beds
Re: Hi !
Welcome on board John. Been following your site since I saw it on the sausage making forum.
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quietwatersfarm
- Got Wood!
- Posts: 24
- Joined: 16 Jun 2013, 07:45
- First Name: john gower
- Location: North Devon
- Contact:
Re: Hi !
Hi Derek, small world!
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quietwatersfarm
- Got Wood!
- Posts: 24
- Joined: 16 Jun 2013, 07:45
- First Name: john gower
- Location: North Devon
- Contact:
Re: Hi !
Thanks Toby, great site and a real wealth of knowledge here!
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derekmiller
- Site Admin
- Posts: 642
- Joined: 02 May 2012, 12:20
- First Name: Derek
- Location: Cotton End, Beds
Re: Hi !
John, is your website down. I am getting http 403 forbidden errors.