Ian has recently travelled to Poland to work in a Polish sausage factory to learn how to make traditional Polish sausages.
We have identified a market for these types of sausages for Eastern Europeans working in the UK, and a strong English interest in this type of smoked garlic based sausages.
Our point of difference is that we only use high welfare pork to make them.
Andy and Ian have also travelled to Barcelona to learn how to make the traditional Spanish Chorizo.
Red Tractor Cooking ChorizoWith our climate being so different to Spain, and there not actually being a set method and recipe for these (our friends in Spain were not being so forthcoming with their secrets!), it has taken us over six months to finally get this product right.
As a result, we have produced a fantastic Red Tractor Cooking Chorizo, made using only high welfare pork.
This product is being used in some of top restaurants in London and Yorkshire, and is now available on London’s famous Smithfield Meat markets.
Ian and Andy are going to Tuscany to learn how to make Italian salamis and Charcuterie.
Ultimately the aim is to have produced a range of ‘top end’ Salamis and high welfare British Charcuterie to launch in September.
