 |
|
Click to enlarge |
| |
Powters Pedigree Welsh Black Beef
|
|
| |
We are always on the look out for the very best in quality foods for our customers and when Grant Powter tasted a rib eye steak from Welsh Black it was the best he had ever tasted. We therefore decided to purchase our own herd, beginning with some pedigree heifers from which we could eventually produce fantastic grass - fed beef without the use of concentrate feeds or additives. The plan evolved into an enterprise which would involve our small farm near Newmarket becoming organic, with the cattle reared on our ancient herb-rich meadows and grass and clover leys.
The Welsh Black breed is one of our oldest native breeds and was chosen for its ability to thrive and fatten on grass alone, producing outstanding marbled beef by 30 months of age. In order to have beef available for our customers to enjoy before our own calves are born on the farm, we have also bought some growing cattle of this breed and expect to have the first beef from grass in our shop during the summer. Regular updates of the progress of our herd will appear here. |
|
|
|
Click to enlarge |
| |
Welsh Black Beef
|
|
| |
Pedigree Welsh Black Beef, grass-reared on our own organic farm in Suffolk. This beef, which is much sought after by discerning chefs nationwide, is subject to availability. We continue to have plenty of quality 21-day matured local beef, so customers can be sure of fantastic beef from Powters throughout the year. |
|
|
|
Click to enlarge |
| |
Powters at Olympia - September 5-7 2010
|
|
| |
We are now looking forward to our first major national food fair for some time when we will be exhibiting at the trade only Speciality and Fine Food Fair at London's Olympia September 5-7 2010.(www.specialityandfinefoodfairs.co.uk)
Powters will be launching its new range of sausages, complete with brand new packaging for 2010. Watch out for news of our new packs on this page soon, they will be launched in the autumn! |
|
|
|
Click to enlarge |
| |
Powters Launches New Range
|
|
| |
London's Olympia sees the launch of Powters exciting new range of sausages in specially designed innovative eye-catching packaging. The varieties are for today's consumer and are uniquely flavoursome and spicy recipes with the traditional quality gained from over four generations of sausage making skill. The improved recipe of our low fat sausage contains under 3% fat and only around 80 calories per sausage! |
|
|
|
Click to enlarge |
| |
Same taste and quality - new look!
|
|
| |
Powters Newmarket Sausage is launched in completely re-designed packaging updated to emphasise the product's appeal to a wide range of consumers. The quality and taste result from the traditional secret recipe which has been made by us since the 1880's. The spicy flavour and meaty texture make these award-winning sausages unbeatable. Using hand butchered prime cuts of British pork and our unique blend of herbs and spices for a distinctive peppery taste, these contain no artificial flavours or colourings and are linked in natural casings. |
|
|
|
Click to enlarge |
| |
Beef By Mail Order
|
|
| |
Powters is pleased to offer 21 day matured local and pedigree Welsh Black Beef(subject to availability)to customers nationwide by overnight chilled delivery. Customers can choose from either a £50 or a £100 beef selection, both inclusive of packing and delivery. Ordering can be done by simply telephoning us or email, specifying the value, or we can quote for different individual requirements.
£50 Pack: 2 x 225g sirloin steaks, 2 x 225g ribeye steaks, 500g braising steak, 500g mince, 1Kg topside joint.
£100 Pack: 2 x 225g sirloin steaks, 2 x 225g ribeye steaks, 2 x 225g rump steak, 2 x 500g mince, 2 x 1 Kg topside joints, 2-bone fore-rib joint (1.7 Kg)
Telephone 01638 662418 or email: sales@powters.co.uk |
|
|
|
Click to enlarge |
| |
News Update
|
|
| |
Our first calves have now been born, in fact we finished calving in June. Despite some problems, we had 11 calves from 14 heifers which for first calving was not bad. All the heifers are excellent mothers and in spite of severe lack of rainfall affecting grass growth, have milked well and reared their calves well. We will probably keep all five of the heifer calves for breeding and they will stay in the herd. We have just passed the second of the four annual TB tests we have to complete for a new herd and we have had the cattle in for much of the last week to carry this out, together with ear tag replacements and fly control. Unfortunately the foot trimming could not be carried out at the same time and they will all have to come in again for a day to do this soon. Having them in for a few days also provided the opportunity to test out the new clover silage and this went down well, although we had been worried that it had been baled too soon. The recent rains have helped grass growth so bad weather for combining cereals has at least been good for us. |
|
|
|
Click to enlarge |
| |
Greene King Fine Food and Beer Festival 15/16 May 2010
|
|
| |
Powters exhibited at this event which was a great success. Prticularly popular was the Abbot Ale sausage which contains 10% of the popular Suffolk brew in each sausage! The weather over the weekend was kind to us and a great time was had by all in the tranquill brewery gardens. |
|
|
|
Click to enlarge |
| |
Spicy Spanish Treat!
|
|
| |
Fire up your grill or barbecue and enjoy this hot and spicy Spanish style sausage! |
|
|
|
Click to enlarge |
| |
Cider with Porkie!
|
|
| |
A Victorian style west county recipe that blends cider and apple juice with aromatic sage, pepper and marjoram seasoning. |
|
|
|
Click to enlarge |
| |
18 to 81 - The Powters demographic!
|
|
| |
You don't have to be an adult to enjoy a Powters Sausage, but some of our flavours such as Real Ale and Spicy Spanish are not for the faint-hearted! The 1881 sausage is based on the original Victorian butchers sausage made at that time and we called it that because it was the year that my great grandfather became a butcher and sausage maker in Newmarket.
The recipe combines premium hand-boned free renge British pork with our secret Powters seasoning. Natural flavours with no articicial colours or flavours. |
|
|
|
Click to enlarge |
| |
Gluten Free
|
|
| |
The Celebrated Newmarket Sausage as full of flavour as ever but without any rusk, wheat or gluten. |
|
|
|
|
 |
