Taste test reveals high welfare sausages are the peoples' choice
With barbecue weather on the way, high welfare sausages made from pork reared on Reaseheath College’s grounds are the sizzlers of choice over mass produced bangers.
At the recent Reaseheath College Festival in Nantwich, 5,000 visitors took part in a culinary trial tasting a choice of traditional pork sausages produced by local butchers H.Clewlows and commercially produced standard catering pork sausages.
In a blind taste test of more than 1,600 sausages, 71% of those surveyed preferred the locally produced sausages. H.Clewlows, of Pepper Street, Nantwich, works with the support of the Enterprise Delivery Hub at Reaseheath College.
Charles Clewlow, the third generation of butchers at H.Clewlows which was founded in 1929, said:
“Reaseheath College help us to promote local produce, providing us with prime Cheshire pork which enables us to make award-winning sausages. Pork from Reaseheath College is reared to high welfare standards, using farrowing arcs and straw-based housing. This provides a more comfortable housing situation compared to more intensive rearing systems. Using the local slaughter house reduces travelling stress for the pigs, as well as reducing food miles and improving the taste.”
Jane Casson, Made in Cheshire Co-ordinator for Reaseheath College, added:
“This taste test demonstrates that local, Cheshire produce is identifiably tastier.”
The Landrace X-Large White pigs reared at Reaseheath College are taken to slaughter at Haslington, which is nine miles from Reaseheath College. In March, H.Clewlows won 16 gold medals at the British Pig Executive Awards.
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CAPTION:
Pigs reared to high welfare standards at Reaseheath College
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SAUSAGE STATS:
5 million people a day eat sausages, with more sausages being eaten on Saturday than any other day of the week, 44% for an evening meal rather than 18% for breakfast. The British public spend 600 million UK pounds on 266,500 tonnes of sausages a year of which there are 470 different types.
The first week in November is British Sausage Week. The world record for sausage eating is held by a Japanese man, who ate 58 sausages in 10 minutes.
For more details on sausages please visit: www.sausagelinks.co.uk www.sausagefans.com www.sausagefocus.com www.sausage-club.com www.sausage-stuffer.com or www.sausage-fest.com
Reaseheath College’s Enterprise Delivery Hub provides access to the knowledge and expertise at the college. At the heart of the hub is a team of knowledge and technology transfer specialists and state of the art facilities. Supported by the North West Development Agency, the hub is a driver for rural regeneration, encouraging businesses to grow and diversify, increasing productivity and generating GVA.
(www.reaseheath.ac.uk/hub/)
Made in Cheshire sits within the Enterprise delivery Hub at Reaseheath College and supports local food and drink producers, raises awareness through festivals, markets and events and works closely with the Tourism agenda through the Taste Initiative. The project is funded through the NWDA, FoodNW and ERDF.
(www.madeincheshire.com)
For more info on H.Clewlows visit: www.clewlows.co.uk
Press contact:
Jane Harrad-Roberts Mobile: 07785 395705
Phil Brotherhood Mobile: 07884 493370
Marketing Projects PR info@marketingprojects.co.uk
Tel: 01244 330000 www.marketingprojects.co.uk
Contact:
Jane Casson Mobile: 07850 908920
Made In Cheshire Co-ordinator, jane.casson@reaseheath.ac.uk
Reaseheath College www.madeincheshire.com
Tel: 01270 616455 www.reaseheath.ac.uk
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