04/01/2026
As many of you know, I (Jim) spent 20 years in the meat industry. 🥩
Since changing career a couple of years ago, I’ve been sat looking at a sizeable pile of recipes, ideas, and hard-earned knowledge. 📚
Award-winning sausages, pork pies, and products that took years of trial, error, and refinement to get right. It felt a real shame letting all that sit there gathering dust when so much went into developing it.
So I’ve decided to do something about it. ✍️
I’m condensing those recipes down to proper domestic quantities and adding the notes, methods, and quiet details that actually make them work. I’m releasing them as a printable recipe series called 'What The Butcher Knew'.
They’ll be released as I finish them and are available via my Buy Me a Coffee page.
buymeacoffee.com/whatthebutcherknew/e/495228
For former customers who still say they have not found sausages or pies as good as the ones we made, this is your chance to have a go yourself. With the right guidance, it’s far more achievable than you might think.
Old butchery knowledge, written down before it’s forgotten.🔪📝
