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  #21  
Old 21.12.2007, 15:56
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Re: Bacon & Sausages

its you isn't it Colin .....

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Old 21.12.2007, 16:04
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Re: Bacon & Sausages

OK, so i'm keen, but what is the fat content in these sausages??? and are you considering doing any all beef sausages in the future?
  #23  
Old 21.12.2007, 16:35
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Re: Bacon & Sausages

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OK, so i'm keen, but what is the fat content in these sausages??? and are you considering doing any all beef sausages in the future?
Are you watching that feminine little figure of yours darling?

Though I'd be queuing up for some good ol' Aussie beef BBQ snags.
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Old 21.12.2007, 16:47
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Re: Bacon & Sausages

course i am Woodsie, course i am. got to look my best.

actually the reason i ask is that i have had some local "gourmet" sausages that lose a great deal of their bulk to fat or water (and don't taste so good either) As with good bacon excess water content is a fair indicator of poor product, likewise sausages loaded with fatty bits are not so high on my list of delicacies. (although i'm sure these ones will be Luvverly)

yeah, some real Beef sausages for Australia day would be the go.


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Are you watching that feminine little figure of yours darling?

Though I'd be queuing up for some good ol' Aussie beef BBQ snags.

Last edited by NicM; 21.12.2007 at 17:16. Reason: still can't spell
  #25  
Old 21.12.2007, 17:06
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Re: Bacon & Sausages

Might I suggest you try some Nic? These aren't "local "gourmet" sausages", they are Cumberland sausages, made by me, a Scottish butcher, with around 40 years in the trade, in Scotland of course, Germany, Switzerland and the States.
You'll see from the response to my introduction how well the bacon has gone down. The praise is my best salesperson.

Beef? Maybe- Lets see how these go.

Colin
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actually the reason i ask is that i have had some local "gourmet" sausages that lose a great deal of their bulk to fat or water (and don't taste so good either) As with good bacon excess water content is a fair indicator of poor product, likewise sausages loaded with fatty bits are not so high on my list of delicacies. (although i'm sure these ones will be Luvverly)
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Old 21.12.2007, 17:14
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Re: Bacon & Sausages

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actually the reason i ask is that i have had some local "gourmet" sausages that lose a great deal of their bulk to fat or water (and don't taste so good either) As with good bacon excess water content is a fair indicator of poor product, likewise sausages loaded with fatty bits are not so high on my list of delicacies. (although i'm sure these ones will be Luvverly.
Colin is really a guy who "knows his onions". His bacon is stormin' so I would imagine his Cumberland is top notch, too.
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Old 21.12.2007, 17:15
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Re: Bacon & Sausages

no worries Colin, i'm looking forward to it.......... if they can survive a being baked on a bed of finely sliced pepper and onions and served up with loads of crispy spuds (my mouth is watering now) then you will have a regular customer.

merry christmas mate


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Might I suggest you try some Nic? These aren't "local "gourmet" sausages", they are Cumberland sausages, made by me, a Scottish butcher, with around 40 years in the trade, in Scotland of course, Germany, Switzerlarland and the States.
You'll see from the response to my introduction how well the bacon has gone down. The praise is my best salesperson.

Beef? Maybe- Lets see how these go.

Colin
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Old 21.12.2007, 17:44
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Re: Bacon & Sausages

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course i am Woodsie, course i am. got to look my best.

actually the reason i ask is that i have had some local "gourmet" sausages that lose a great deal of their bulk to fat or water (and don't taste so good either) As with good bacon excess water content is a fair indicator of poor product, likewise sausages loaded with fatty bits are not so high on my list of delicacies. (although i'm sure these ones will be Luvverly)
Harden the up NIc
  #29  
Old 01.01.2008, 11:35
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Re: Bacon & Sausages

I am indeed, just made a batch for someones Hogmanay, but am concentrating on the Burns Night if you are interested. 2nd Annual Rabbie Burns Dinner

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Are you the guy that also makes haggis?
  #30  
Old 16.02.2008, 11:19
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Macvicars Scottish Bacon & Sausages

Hi Everyone

Many people have been enquiring about the bacon and sausages. Now that Xmas and New Year are past, and I have got my Robbie Burns evening out of the way, I am focusing on the bacon and sausages.
As of 1 March, my hours at Jelmoli are being reduced, giving me more time to prepare my bacon and sausages.
The bacon will still be available direct from Jelmoli @ CHF 45 per kilo, but they can be obtained direct from me @ CHF 25 per kilo for Cumberland sausage and CHF 40 per kilo for bacon. Call me on 078 639 15 64, or 043 333 84 75.

I am still looking for outlets/resellers. Currently I have a lady buying in bulk and selling them on at Credit Suise in Opfikon, and I have been in discussion with the English store in Universitätsstrasse, but if anyone is interested in buying in bulk, please let me know.

Colin

Last edited by colin; 20.02.2008 at 14:30. Reason: lost natel, new number
  #31  
Old 10.03.2008, 11:56
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MacVicars Bacon & Sausages

Hi all,

as a result in a change of my work circumstances (Smoked bacon??), I am able to devote more time to the production of bacon, sausages, and various other cuts of meat.

Currently, I am still providing bacon direct to Jelmoli, but I am in the process of preparing a couple of different types of sausage.
I also plan to offer various cuts of meat, depending on demand. I understand there is demand for Pork joints including the skin, which makes fabulous crackling, but please contact me with your other requirements and, if the demand is there, and I can be competitive, I will see where that takes things.

Email or PM me, or contact on 079 655 08 95 or, 044 742 12 03. Alternatively, reply here with your requirements, and I can collate the response after 7-10 days.

Thanks for your continued support.

Colin

Last edited by colin; 13.10.2008 at 13:08. Reason: new contact details
  #32  
Old 10.03.2008, 12:34
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Re: MacVicars Bacon & Sausages

Hi Colin,
Were the sausages left at the Big Ben a one-off or is this a regular arrangement with the manager there?

Barbra.
  #33  
Old 10.03.2008, 12:45
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Re: MacVicars Bacon & Sausages

Is this a strange code for something ? We should be told.

dave


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Hi Colin,
Were the sausages left at the Big Ben a one-off or is this a regular arrangement with the manager there?

Barbra.
  #34  
Old 10.03.2008, 12:46
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Re: MacVicars Bacon & Sausages

Any chance of you distributing in Zug? There is the London shop by Metalli although I don't know how keen they would be. Please consider it.
  #35  
Old 10.03.2008, 12:52
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Re: MacVicars Bacon & Sausages

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Is this a strange code for something ? We should be told.

dave
Hi Dave,

Well......I was either referring to something which Colin had referenced on the first page of this thread........or it is indeed code, in which case it's something you need not be told about....

Barbra.
  #36  
Old 10.03.2008, 13:51
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Re: MacVicars Bacon & Sausages

I understand that they get theirs from a Swiss butcher in Baar, but I only have that info second hand. I can enquire if they'd be interested in mine.
Another lady has PMd me about distributing to her in Zug, for resale.

The asian guy with the English store in Universitätsstr Zürich failed to follow up on my delivery of free sausages and bacon. If any of you guys use the place, mention it to him, as that would be a convenient outlet in Zürich, and he may undercut Jelmoli.

Big Ben Pub in Zürich remains an option, and I am still in talks with the Manager about keeping it in his cellar fridge. Just don't lose your bacon/sausage on the way home!
BTW, small plug, St Patricks day celebration there Saturday 4PM until open end. Yours truly will be serving Boiled Beef, Cabbage and Boiled potatoes (free while it lasts) around 20:00.
Say hi to me, and/or to Egon the manager.
http://test.sar3.ch/2/index.php?id=32. NB. New site

Watch this space, I will gauge feedback about other outlets in 7-10 days, and then decipher Daves "Da Vicar Code".

Colin

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Any chance of you distributing in Zug? There is the London shop by Metalli although I don't know how keen they would be. Please consider it.
  #37  
Old 10.03.2008, 15:12
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Re: MacVicars Bacon & Sausages

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Had my own some years back in Dürnten. Not something I would rule out again, but currently not feasible financially.
I was thinking more specialist cuts that ex pats like. I have certain things in mind, but please check out the commercial thread. I'm interested to know what people want.
Leg of New Zealand lamb is available in many Migros freezer section, Altstetten I recall seeing most recently. Also take a look in some of the Greek and Turkish shops for fresh lamb. Sadly no mint sauce, but check out the expat stores.
Didn't know that...but...what I really miss is good quality meat as well as the cuts.
eg. instead of New Zealand I'd like lamb from Switzerland just down the road where I know the farmer is a good guy doing a good job. Rather than the ropey cuts of meat I often see for sale...also it hasn't been frozen and then flown x million miles.

If you were going to do sausages, bacon, chops etc and use local suppliers I would be very interested. Also whats the options on Venison, Pheasant, partridge etc..I miss my game birds/meat. They don't seem to sell them in my local butchers or if they do the price is through the roof.
  #38  
Old 10.03.2008, 16:40
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Re: MacVicars Bacon & Sausages

All the bacon, sausages and cuts I provide are from local produce.

Game, be it Venison (Reh/Hirsch), or Wildfowl is readily available here in season. I'm not sure of the dates, but I would say, if it hasn't ended, it will very soon.
But are you saying that it was cheap where you came from in England? I think not. It's a speciality product. Not something you would expect at your average High St butchers, of which there are few these days.

I could get you a whole lamb if you want, but if you want just the occasional leg, any decent local butcher will do you a leg of lamb, and meat quality, and butchery in general in Switzerland is very good. I can't think of any right now in Dübendorf, but there is a good one at Sternen Oerlikon, plus watch out for local markets, particularly in Züri Oberland.

Listen out for my name if you're in the Churchill or Shannon in Dübendorf and say hi.

Colin
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Didn't know that...but...what I really miss is good quality meat as well as the cuts.
eg. instead of New Zealand I'd like lamb from Switzerland just down the road where I know the farmer is a good guy doing a good job. Rather than the ropey cuts of meat I often see for sale...also it hasn't been frozen and then flown x million miles.

If you were going to do sausages, bacon, chops etc and use local suppliers I would be very interested. Also whats the options on Venison, Pheasant, partridge etc..I miss my game birds/meat. They don't seem to sell them in my local butchers or if they do the price is through the roof.
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  #39  
Old 10.03.2008, 17:00
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Re: MacVicars Bacon & Sausages

Ok, after discussions this afternoon, and a whirl on my Enigma machine, I shall be delivering a batch of around 20 kg of MacVicars Scottish bacon, 15 Kg of Cumberland sausage, and 15 Kg of "New York Hot Italian" sausage. The latter especially for resident wag DaveA's delectation. http://www.google.ch/search?hl=en&sa...+sausage&meta==

Prices will be:-

CHF 20 1/2 Kg Bacon (NB, Jelmoli CHF 46 p/Kg)
CHF 15 1/2 Kg both sausage varieties.

and will be available for collection from Big Ben Friday evening. See above for directions.
  #40  
Old 10.03.2008, 19:33
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Re: MacVicars Bacon & Sausages

Hi Colin

I'd like to buy some bacon & sausages - is there anyway I can get them other than Big Ben? I've 2 small children and the thought of dragging them through town is just too much to bear at the moment...

Can you freeze both? Also how about BBQ packs in the summer - probably more for the sausages than the bacon..

I know you don't fancy a shop at the moment but how about a stall at the market in Burkliplatz on a Friday?

Sharon
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