The Farmers Mart Aug/Sep 2013 - Issue 29 | Page 25

ch meats rear calves that we get from a local farmer and have our own Belgian Blue X British Blonde bull that we put back to the Hereford to get old-fashioned fat and marbling in addition to modern day meat yield. “We normally buy Texel sheep as stores and sell when they are ready for killing out. Sometimes that can be a week, others times up to four or five months. We’re very self sufficient and the animal feed comes from our crops that include barley, fodder beet and hay. We do all our own mixing.” Chris started out on his slaughterhouse career as early as 11 years old working with local butcher and abattoir owner Frank Turner, who now assists Chris in his fledgling business. “I grew up going to agricultural shows with Frank from being just five years old,” Chris explained. “He showed lambs at shows such as Malton, Ryedale and Driffield and I went along to help him out. Back at his abattoir I watched him kill stock many a time too. By the time I was 11, the job s I was doing included taking away the guts and skins. “My dad tried to steer me away from the abattoir life and hoped that I would find a different career. I tried various occupations – panel beater, workings on cars, becoming Anna's Happy Trotters :: Yorkshire Free Range Pork Tel: [phone] | Mob: [phone] | Email: [email protected] Burland, Holme Road, Howden, East Yorkshire, DN14 7LY “Anna and her team are happy to be associated with Chris and wish all the best for the future” Keeping our pigs in plenty of chopped, fresh, clean straw, keeps them dry and provides material for pigs to play, which leads to greater contentment and therefore higher productivity and tastier meat. Our efforts were awarded by winning one of the most prestigious awards in the industry - 2010 Pig Producer of the year and in 2011 Deliciously Yorkshire Supreme Champion for our belly pork “A particular favourite product being our ‘Porkshire Terrier’” Carcasses We supply full carcasses to wholesalers, top class butchers and catering butchers, and of course hog roast companies. We are currently able to deliver to Yorkshire, Lancashire, Derbyshire, Tyneside, Cumbria, Lincolnshire and Cheshire. Dry Cured Bacon We have our own facility where we dry cure our own Free Range bacon and gammon. We have recently developed a new line of black treacle bacon where we cure the bacon in salt for a week and then cure in black treacle, giving it a beautifully sweet flavour. As well as producing Free Range pigs we also produce Outdoor Bred pigs. Point of Sale material is also provided with these pigs under the brand "Anna's Happy Trotters, Yorkshire Outdoor Bred Pork". To read more, visit www.farmers-mart.co.uk FarmersMart Aug/Sep 2013 25