A quick note to remind you to get your entries in for the Spring Festival by 5th April – late entries will not be accepted.
Keith Brown has also asked that we publicise the availability of Breed Stands
at the Show. See link below and contact Keith for more details:
letter from Keith Brown_
In addition, a series of lectures will be held on the weekend of the Spring
Festival. More details are provided in the link below:
Lectures at Spring Festival 2013_
This is going to be an excellent workshop led by Ray Harris who as many of you will know, is the go-to-man for all aspects of woodland management and regeneration as proven by his frequent appearances on Countryfile and other countryside related TV programs. There are only 4 places left, so contact Andy (Secretary) as soon as possible to book your place (07944 611053 or email@example.com).
For those already booked the necessary details are listed below:
Location: Newport Almeley House, Herefordshire, HR3 6LL. There will be
both indoor and outdoor aspects to this workshop so please bring suitable
clothing and footwear for both sessions.
Start Time: 11am – meet in the reception area
Cost : £20 for Association members payable on the day. This is slightly higher than the usual fee as we will be giving a donation to the gardening charity associated with the venue.
Please bring a packed lunch!
NOTE CHANGE OF VENUE:
Court Bleddyn Farm
Twyngwyn, Pontypool, Gwent NP4 8TS
11am-3pm. Cost £10 for Association Members.
Led by Barbara Warren at her own farm, practical skills will include tagging, notching, injections, detusking, restraining
Contact Barbara directly if you have not yet booked your place 01495-755557.
For those attending, DO NOT USE A GPS TO GET HERE AS IT WILL TAKE YOU COMPLETELY THE WRONG WAY! You need to go via Trevethin and along Folly Lane and NOT via Mamhilad. Please speak to Barbara or use the following Google map to find her farm.
This Workshop has been postponed and will be rescheduled for November 2013
Many thanks to all the members who provided a helpful hand in the W&BCPBA tent or at the sausage & cooked meats competition. There was lots of interest from the public and we’ve signed up a few new members.
The sausage competition was as popular as ever with over 160 individual sausage entries on the day, plus all the bacon, gammon, burger and pie entries! The judging of the sausages progressed well into the afternoon. Many thanks to Keith for organising this excellent and obviously popular event, and to the small army of volunteers who were busy logging registrations and entries, and cooking all the meats.
As Barbara Warren has now stepped down from the Chair, Sue Howe our new Chair presented her with a small gift (a small plum tree and a bottle of wine) on behalf of the membership to thank her for her hard work, leadership, and contributions to the Association over the past few years.
More details of the Show winners will be presented in the January newsletter
Barbara Warren has decided to step down as Chair of the Association and following elections at the AGM, some changes and new additions have occurred to the Committee:
- Sue Howe has been elected Chair.
- Sue Holt has been elected Treasurer.
- Officers remaining in position include Keith Brown (President), Graham Pearce (Vice Chair), Andrew Zambanini (Secretary, Website, Newsletter and to also to take on
- Other committee members: Annette Williams, Sharon Nicholas, Wendy Scudamore, and Barbara Warren
Many thanks to Barbara for all her hard work as Chair. She will continue to be a key member of the Association leading the organisation of workshops and Show activities.
The Members Area (listed at the top right hand corner) is now live and contains information on breeds kept by Association members. Only members can access this area; if you require a password, please contact the W&BCPBA Secretary (firstname.lastname@example.org). If you would like to be included on the list please contact the Secretary.
Keith Brown has very kindly organised a sausage competition to take place on Monday 26th November at the RWAS Winter Fair at the RW Showground in Buith Wells. It’s a great opportunity to get those exciting recipes judged and potentially win a prize to help you promote your products.
Classes for pork and beef sausages as well as pork, lamb and beef burgers, pies and bacon are open for entries on the day (registration 8-9.15am, judging at 9.30am). More details are posted here Sausage Competition Winter Fair
Please contact Keith as soon as possible to let him know you are coming!
Sausage Making Workshop, October 14th 2012, midday-3pm at New Inn, Newbridge on Wye
Dave Lang and Sue Howe have very kindly agreed to lead a small workshop which will focus on sausage making as well as delving into the dark arts of black and white pudding making, burgers and bacon. This will be a great opportunity for all of those Association members who plan to partipate in the sausage competition at the Winter fair to get hands on and learn from some of the best sausage makers in the business!
There are only 12 places available in the workshop (cost £10 each for members payable on the day), so if you would like to come please send Andy an e-mail or call him to book your place (email@example.com). Lunch can
be purchased separately on the day.
Annual General Meeting, November 11th 2012, from midday at New Inn, Newbridge on Wye
Another important date for your diary. Not only will we be voting in a new Chairperson to step into Barbara’s shoes, but there will also be new roles for members such as Publicity Officer, Awards Officer and Catering Officer. Iltud Dunsford will also be speaking over lunch regarding his experiences of pork charcuterie in the United States. Lunch is part subsidised by the Association and will cost members £5 each with payment on the day. So that we can plan the catering arrangements, please send an e-mail to Andy or give him a call(firstname.lastname@example.org) confirming your attendance and how many people will be coming to lunch.
Annual subscription due on 1st October 2012
Please ensure your annual subscription is paid before or on the 1st October. Standing order forms can be downloaded from the link on our website(http://www.pigsonline.org/wp-content/uploads/2012/04/Membership-application-renewal.pdf), completed and sent to Sue. All those who have paid on time will be entered into a competition with a free subscription as the prize!
Contributions to newsletter
Please forward any contributions, photos, jokes, etc for the forthcoming newsletter to Andy as soon as possible. Same e-mail address as above. Many thanks!
Hybu Cig Cymru – Meat Promotion Wales (HCC) is the industry-led organisation responsible for the development, promotion and marketing of Welsh red meat. HCC has commissioned ADAS UK Ltd., to undertake a review of the Welsh pork sector. The review will be led by David Moorhouse, senior consultant and pig industry specialist at ADAS UK Ltd.
The review aims to:
• Establish a clear understanding of the current Welsh pig sector, including routes to market.
• Gather production specific data.
• Inform HCC activity to assist the continued development of the pork sector in Wales.
Achieving these aims will better enable HCC to target activities to the sector and will assist in the development of an application for protected food name status in respect of Welsh Pork.
Please help HCC by completing the survey questionnaire (English and Welsh versions posted below):
Producer Survey – English
Producer Survey – Welsh