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1. How do you know where your pork comes from?
All pork requirements are sourced by Yorkshire Farmers from
Yorkshire farms which produce pork from pigs kept in a high
welfare pig production system, operating to RSPCA Freedom Foods
standard, with piglets born outdoors and reared on straw. The
pigs have lots of space in which to roam, root wallow and play,
and are healthy and happy.
2. How do high welfare production methods influence
the quality of the meat products we sell?
Modern farming methods have been successful in providing cheaper
lean meat. However, without enough fat, pork can be dry and
lacking in full flavour. High welfare production systems aim
to produce better meat from more content animals, which tastes
better.
3. What does high welfare mean in practice?
All of our pork comes from sows which are housed outside at
all times, and produce piglets which are grown on a traditional
diet and housed in barns on straw with plenty of room to move
about. We ensure that our pigs are humanely slaughtered at a
local abattoir. High welfare systems do carry higher production
costs and hence a higher price.
4. What's in your sausages?
All of our sausages contain cuts of the best quality pork for
best taste and flavour, and have a high pork content. Other
ingredients are limited to the finest seasonings, rusk and water.
Our quality sausages may therefore contain twice as much lean
meat as a cheaper version, and contain better quality seasonings
and spices.
5. What’s not in your sausages?
Do you really want to know what goes into sausages at the bottom
end of the market? A basic sausage aimed at this market will
contain typically 30% pork fat, 20% recovered meat, 30% rusk
and soya, 15% water and 5% assorted e-numbers, flavourings,
sugar, flavour enhancer, preservative and colour.
6. What do I need to look for when buying sausages?
The best tasting pork sausages have a high meat content (80%
or more of quality British pork), fresh herbs and natural skins.
Good sausages are made with high welfare meat. Our pigs are
happy pigs, which makes for happy eating. Our sausages may be
more expensive than cheaper variants but are worth paying extra
for.
7. How much do good quality sausages cost?
A good sausage, produced from pigs grown in high welfare conditions,
should cost around £7.50 per kilo.
8. How long can I store sausage, bacon and pork products?
Generally 2 -3 days in the fridge and up to 6 months in the
freezer – 1 month for sausage. Look for the information
on our packs after purchase for precise instructions.
9. How do I cook your sausages and bacon?
Please see our section on recipes.
10. How long has Yorkshire Farmers been in business?
AY Yorkshire Farmers was set up in 1932 by local livestock farmers
aiming to co-operate with each other to achieve the best returns
for their produce.
11.What about Yorkshire Outdoor Pork?
Yorkshire Outdoor is now the retail brand of Yorkshire Farmers,
and has production facilities provided by Sykes House Farm near
Wetherby.
12. How do you ensure your products are fresh?
Our manufacturer operates SALSA accredited production facilities
which have been carefully designed to ensure safe production
of quality produce. Stock control and accurately monitored refrigerated
storage mean that at the point of despatch product is in optimum
condition. Our packaging is specially developed for the food
industry.
13 How do we make out dry cured bacon
Our pork has a salt, slightly sweet dri-cure mixture sprinkled
over it and is then rubbed in by hand and left to mature for
4 to 6 weeks. On cooking, no white residue is present in the
pan and the bacon is dry, unlike wet cured mass produced bacon,
and tastes like bacon used to taste.
For further questions and information on our products
please
contact us.
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