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Tuesday, 19 November 2013

The Butchers

We're lucky to have a butchers in our little village.
But I'm very aware that this isn't the norm, and to make sure we keep a butchers in the village then I need to use it.
We never buy sausages from the supermarket - I literally can't eat them anymore, something about the texture and taste just isn't right. They're isn't much difference in money when buying sausages from the butcher, the supermarket being slightly cheaper but the quality being miles apart. I can ask my butcher where the meat comes from and it enables me to practise what I preach a little more.
Our Sunday joint - rather large for two but it should do a couple of meals in the week and our sandwiches
I understand that going on a separate trip to the butcher isn't possible for some. I do the weekly shop on a Monday night at 9 o'clock and there isn't many butchers open then! But I do think it's worth the effort of going out of your way to support your local butcher. We don't buy all our meat from there, some we still get from the supermarket, but my wife and I are both of the opinion that we'd rather eat less but better quality meat.
I've been using our butcher for a year now and they know me buy name (and I them). I ask advice and they always help me out. I brought this joint of brisket on Saturday an they were keen to make sure I cooked it right and gave me a large lump of fat to make sure it didn't dry out - It's in their interest for me to enjoy it so they make an extra effort - you can't say that about a supermarket!
Who else supports their local butcher?
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13 comments:

  1. Gorges Smythe19 November 2013 at 06:06

    It looks delicious! We only have one butcher shop in an area of 100,00 people!

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  2. Compostwoman19 November 2013 at 10:29

    A huge thumbs up for Dave at Waller's in Ledbury - do you go to their Colwall one, with Matt in charge?

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    1. Kev Alviti24 November 2013 at 21:34

      Yeah but it's Rick I normally see. Always helpful and nice. I love going there

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  3. Cro Magnon19 November 2013 at 12:52

    We are very lucky here in France. My nearest village has 2, and another very nearby village also has 1. Also the supermarkets often have 'franchised' butchers, who just rent the space. So, wherever we shop, the quality is always superb. You wouldn't catch a Frenchman/woman eating sausages made from skin, rusk, and E numbers.

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    1. Kev Alviti24 November 2013 at 21:35

      The french, for all their faults, do food very well and they know how to support local businesses. I love going there and trying to eat my weight in cheese and salami!

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  4. Vera19 November 2013 at 13:14

    Well done for making the effort to shop for meat locally. We don't have to do that any more because we are self sufficient in meat, but if we were not able to continue doing so then I would become vegetarian!

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    1. Kev Alviti24 November 2013 at 21:36

      One day we might become self suffiicient on meat but even then I have very little desire to keep cattle so I'll always have to either trade or barter from someone!

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  5. Ruthdigs19 November 2013 at 16:15

    I use mine, and I don't even eat meat. But the Chap does and he's worth spoiling. :-) We have 2 with a 10 minute walk and more 'up town.' (Exeter.) One of them does a sausage with seaweed in it!

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    1. Kev Alviti24 November 2013 at 21:37

      You can always tell a good butcher from their sausages!

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  6. Hippo19 November 2013 at 17:17

    This is our local butcher.

    http://hippo-on-the-lawn.blogspot.com/2012/01/not-for-faint-hearted.html

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    1. Kev Alviti24 November 2013 at 21:38

      A little different maybe... *gulp*
      when I have my own animals I'd rather do it myself if the law will let me!

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  7. cumbrian28 November 2013 at 17:56

    Difficult in our village, we don't have a butcher any more. I grew up here and we had 3 butchers, each specialising, one each in lamb, pork and beef, they killed and butched their own animals, I remember watching the pigs and lambs getting cut up, no H & S then,

    Not many traditional butchers left, but the ones that are make superb Cumberland sausage (I don't think it's Cumberland sausage unless it's made in Cumberland), bought by length and paid by weight. The supermarket variety isn't worth calling sausage.
    Sadly the regulations now forbid them to make another speciality, black pudding, which they all made to their own specifications, and complemented the sausage perfectly.

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