Are you a Mangalitsa breeder? Are you willing to share your feed regime with me and have some spare back and flare fat tucked away in the freezer? Then please get in touch. Thanks to the Welsh Institute for Sustainable Environments at Swansea University I’ll be sending a batch of fats to be analysed on the 12th of October. If you can supply me with the information and the fat samples I’ll happily share the research with you. GET IN TOUCH ASAP, I’ve got room for twenty samples!
I haven’t really mentioned a huge amount on here about my wider marketing plan. Put simply, when someone asks if I want to do something, I pretty much, enthusiastically say yes. I’m like the Duracell bunny, if you want me to talk about food, wind me up and I’ll go for hours. I’ve been very fortunate that I’ve had a crew filming me in dribs and drabs over the past six months as I’ve been developing product and building the business. The show will be aired in the autumn on S4C. For all those who don’t speak the language of heaven (Welsh of course), there’s always subtitles! I’ll be plugging the show some more before it airs, I hate hearing or seeing myself, so I hope I come across ok, I’ll have to wait for your feedback.
Over the past few weeks, I’ve had a double dose of additional filming. The first was a very exciting project – I had a visit from Chris Bax, a Chef, Forager and like myself, a bit of a food geek. Chris runs Taste of the Wild, and provides a range of wild foraging, cooking and craft courses. The Great British Summer played its part on the morning that Chris called, and we were absolutely drenched when we went to see our pigs. I’m glad to say that the day brightened up a bit for the remainder of the filming, and Paul James Newton who was shooting stills on the day took some great shots of some of the bits and pieces Chris took with him to cook. Thanks to Paul for the use of these shots, there’s more on a lovely blog post he wrote about the day too. It’s great to see shots of our produce cooked, it’s a rare thing to be honest as the last we see of it is when it leaves our hands in its packaging.
The second bought of filming is for my crowd funding bid. For those who don’t know what crowd funding is; put simply, through a short film I explain what I’m about and ask for cash to build my production space. People can then offer small amounts of money to support the venture. In return they’re supporting a small rural business get on its feet, and they also get a little incentive based on the level of support – it could be anything from a hand written thank you, a platter of charcuterie or a lifetimes supply of bacon. I’ll be publicising this as well a little more once it ‘goes live’, and even if you don’t have a pound, euro or dollar to spare I’d be grateful of any publicity about the project.
Lastly, we’ll be at a new market this week. Wednesday we’ll be at the Institute in Pontarddulais from 9:30am. Come on down for some porky treats!