A Power Outage, Bacon at Possum's, Smoked Petersham and the Spaghetti & Meat Sausage.

Sorry the blog is late.  We had a power outage for four days a week ago and then another of eleven hours last Friday.  A large Blue Gum came down in a storm, blocked the road behind me and landed on the substation that rather spectacularly blew up!  It took City Power two days to remove the tree and another two to put in a substation and re-erect the overhead cables.  They were impressive.

Fortunately this hasn't effected the sausages as Plan B was implemented!

Bacon
Possum's Bistro & Deli, 7, 4th Ave, Parkhurst have been customers of ours since they opened and we supply them with bacon & sausages for their breakfasts.  They have become the first retailer to sell our Streaky Bacon direct to the public in 250g packs.

The problem we have initially is that it takes 10 days to make our bacon and it takes up space.  This means that there is always a bit of a delay in catching up with an increase in demand!


Smoked Petersham & Sausage Meat

Cynthia preparing the Pasta & Pork sausage

Please be sure that you order your hams for Christmas as soon as possible.  as we will be closing on the 15th December until the second week of 2012.  The hams are not an instant product so I need to know how many kg's you require well in advance.  Sausage Meat is not so critical.  Please let me know how much you want.  You can order by clicking here and by writing in the comments.

Sausage with Pasta

Boniswa defrags the meat prior to adding the fresh spaghetti

I know that many of you serve the Italian Salsiccia with pasta,, either by slicing it and using it in a sauce or by removing the skins and using the mince to make a sauce.  Maybe this is the way we should go with a Pasta & Pork Sausage! It has  taken us hours of experimentation to get it right.  The Spaghetti has to be picked at just the right level of ripeness otherwise it remains hard when the sausage is cooked.   No, you can't order it!



Experimental Pork
I experimented with other pork for sausages.  It is considerably cheaper than pork shoulder.  The flavour was fine but the texture wasn't.  I am very conscious of price increases and their effect on sales but I am not prepared to sacrifice the quality for a better margin or a decrease in price.

Don't forget that you can order any of our products here.