• September 14, 2011
  • Pork

So, welcome to our FIRST EVER Wordless Wednesday! We are excited to be able to share with you all every Wednesday from now on, one little snippet of our lives here at Chico Locker & Sausage Co. Inc. So without further adieu:

This hog has been boned and is getting ready to be stuffed full of meat. For more information on how this is done check out our good friend Angelo’s video! http://www.youtube.com/watch?v=6G9C-g3nX9s
Believe it or not, sometimes the monotony of cutting and wrapping meat all day long gets to us… And this is what happens… Which results in endless giggling and camera phone photos. You’ve got to make work fun somehow! Happy Wednesday everyone and stay tuned for blog posts coming up about sausage making and deer processing!

This Post Has 3 Comments

  1. Angelo Ibleto

    Yes indeed. No butchers/meat cutters or, anybody having anything to do in business of handling meat will ever, reach the highest reward of being called a truly professional if, he/she does not know how to make a pig kiss his butt.

    Jenny, you are great. Love what you do.


    PS. Love you too.

  2. Angelo Ibleto

    I have a suggestion for you Jennifer!.One of these morning, when it is rainy, foggy, cold and sometime freezing weather, get out of bed when you dad is, get in the passenger seat in the butcher truck and spent half day in the field to record what happened before the meat is displayed on a try as steaks, chops, roast etc. When you followers reader and costumers see how much work it take to get a meat plate on the table, maybe, just maybe will stop bitching about the price they pay for it.

    Here is an example of what I am talking about. One morning a make 100# of sausages, no big deal. Here is how it’s going. The 100# of meat go on the table to cut it for the grinder. Dump the 100# in the grinder, now is 200#, grind the second time = 300# take to the scale=400# take to the mixer=500# in the sausages stuffer=600# in the smokehouse= 700# out on the rack to cool off 800# in the frig=800# out to vacuum =900# put them away=1000# My minimum sausage making when I do them is 300 pounds X 3 = 3000 I lifted before most of the people wash their face in the morning. How I do it? Simple, get up at 3 am.. All my smoked sausages are $ 6,99 per lb.Too much? I don’t think so.

    1. jenniferdewey

      Angelo, I love all your comments and suggestions. I would love to document my father out on the kill truck. And I will have to do it one of these days!

      You are exactly right about people not understanding about what it is that we do. Sometimes I don’t think people understand all the hard work put into products made by you and I. They have no idea that you had to lift that 3,000 lbs. in order for them to buy it. We don’t get too many people in our area complaining about price but what we DO get is people complaining about the time it takes to have something made. Whether it be sausage, salami, etc. it never fails that there are some people who get really upset when their products take a long time to be done. What I don’t think that they understand is that sometimes when we are at our busiest, we will be working 7 days a week to keep up, 10 hour days sometimes. And it upsets me when people think I am purposely not making their products when I tell them, hey, we’ve been busy. So for all these reasons we’ve mentioned is WHY I started this blog. So people can have a better understanding of all the hard work that goes into the products we make. About what it means for my family to own Chico Locker because I now know very well that this business was built on blood, sweat, and tears. I’ve given some of mine. Lol. And that principle I think today is long gone when it comes to work. Nobody knows how to work hard and those people who don’t, don’t appreciate hard work. Love you Angelo, thank you so much for the support! It means a lot to me!

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