A Proper Butcher
Our reputation for producing high quality meat products has been established over 30 years and is at the very heart of everything we do, whether in our Shop in Conwy or in our fantastic production unit. We pride ourselves on being able to make our products in larger size batches at the same high quality as we always have done in our shop, whilst still keeping to the traditional methods and recipes. Being able to do this is all down to the people who work for us, the ingredients we buy, and the close attention given to quality, consistency & taste.
We understand that some of our customers are interested in knowing how we can make the same quality of products in our factory as we do in our shop so here are some insights into how we do it.
Our Traditional Sausage, Bacon & Burgers are made using the same basic recipes and methods for combining quality meat & seasoning as we have done for the last 30 years in our shop. Over the years we have made one or two improvements to ensure we are meeting our customers’ needs in terms of health & nutrition, but the core attributes of our sausages are still the same as they have always been, an original butchers style sausage using only prime British Pork Shoulder, traditional bespoke seasonings, & some rusk mixed with water to bind it all together. This is essential to keep the texture of the sausage firm enough to have some bite, but it also helps carry the flavour of the seasoning.
Once you have the traditional recipe, then it’s all about the ingredients and you can’t underestimate the importance of choosing the right products to use as the effect can be dramatic if you get it wrong. We take great care in finding the right suppliers for all our ingredients and as we are still a fairly small business, we can buy from smaller scale producers who produce using more traditional bespoke methods.
In order to give our customers even more reassurance, we have decided to adopt the Red Tractor Standards for Pork Production. This involves an additional audit of our factory and suppliers to ensure that the Pork we use is in fact from British assured farms and produced within strict welfare guidelines. We now use this logo on all of our sausage packs to better demonstrate what we already do. We use Red Tractor Farm Assured Pork in all of our sausages. This means that pigs that we take our shoulder meat from are produced and reared in line with Government approved standards.This means we can trace the pork back to each of our farmers who work to high animal welfare guidelines. Click here to learn more about the Red Tractor assurance scheme
We use Prime Welsh Beef in our Burgers & Meatballs which is sourced from a local abattoir who ensure that all our beef has Welsh Beef PGI Status. This means that it has come from cattle born and bred in Wales and has benefited from the internationally recognised, unique climate and landscape, which our luscious Welsh green pastures provide for the cattle to eat. It also means that the cattle are reared using great farming practices with full traceability, all of which contribute towards guaranteeing the succulence & taste of the Welsh Beef we use in our products.
We know that our beef has always been of a very high quality, and that it is produced in Wales from Welsh cattle. We have adopted the Welsh Beef & PGI Logos on our beef products to further highlight to our customers that the beef we use is different from others and therefore so are our products. We are proud to support and promote the unique, ancient landscape of Wales which is perfectly suited beef farming. The lush, green habitat encompasses lowland pastures rolling down to the sea, and dramatic, mountainous uplands rich with hardy, fragrant heathers, all fed by myriad streams and rivers. It’s an expansive grass-rich environment, and the main reason why Wales has been associated with livestock farming for generations.
We talk about traditional methods a lot and what we usually mean is that it’s made by hand, using skills developed over a number of years. This is what separates us from many other sausage makers as our team of butchers handle every sausage, beef burger, and rasher of bacon. All our meat is inspected on arrival and is inspected by a butcher and trimmed by hand to ensure only the best cuts are used. Often there are machines that do all this for you but we find it’s better to rely on trained dedicated butchers.
Of course we have some machines that we use to mince & mix our ingredients together, and a machine that seals our packets but we only use equipment like this where there is a real benefit to the product, and to our customers. For example, our sealed packets help keep the products fresher for longer & they also really help to protect the products from being squashed until you get them home.
We have been awarded the highest possible rating of 5 for our Food Hygiene.
Before we are awarded our rating the inspecting food safety officer checks:
• How hygienically the food is handled.
• The condition of our buildings – the cleanliness, layout, lighting, ventilation and other facilities.
• How we manage our records and what we do to make sure food is safe.
At the end of the inspection, we can be given one of six ratings. The top rating of ‘5’ means that the business was found to have ‘very good’ hygiene standards.
Click here for more information on FHRS (England, Wales, N.Ireland)
We are members of IGD, a research and training organisation that helps the food and grocery industry deliver the needs of the public. They do this in many ways, from developing people who work in the food industry, to providing insightful information which helps us develop new, high quality products time after time.
Edwards of Conwy,
18 High St,
Office & General enquiries: 01492 592443
Orders/Butcher: 01492 581111
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© Edwards of Conwy 2012