We spent the day at Pigs Might Fly HQ!!!

We at https://pagemarkdesigns.co.uk/ are currently working on Pig’s Might Fly’s website.

Starting from scratch we created the logo and built up the website and online shop, with constant communication with Steph to make sure we fulfilled her vision. We keep the website maintained and up to date, and also do their SEO, Lead Generation & social media.

Who are Pig’s Might Fly?

https://pigs-might-fly.co.uk/ are an online woo commerce shop that sells Bacon, absolutely delicious Bacon, (I have had some it is actually amazing!) & Gammon products.

Premium Bacon Rashers smoked and unsmoked, they have Bacon Chops that come in packs of 3, Gammon Rashers, & Slipper Joints weighing between 1.5kg-2kg. What is a slipper joint you may ask; I did ask as I did not have a clue lol. It is a cut of meat taken from the pig’s leg, its then trimmed and cured. It is called a Slipper Joint because it is a small lean cut. I mean to be fair I really did not think it would be called Slipper because it is lean, I was expecting it to be taken from closer to the foot, seen as that is what slippers are for lol. But hey we all learn something new every day.

Let’s see what we got up to….

So, we got to HQ was met by one the owners Steph, it was good to meet Steph as we have chatted plenty of times over email, so putting a face to the name was great.

We started by been taken to the canteen so we could get some photos of the products that were already packaged. This was some small feat!! It is not easy making raw packaged or even unpackaged bacon look appealing lol.

Our photographer Jamie-Lee had to use some unusual methods (probably not unusual to Photographers, but to us layman’s it was) to get some photos. (Let's not mention this to Health & Safety 😉 )

Once we had taken the photos we needed, we were then taken into the main part of the factory where the meat is cut and packaged. Let me tell you I was not expecting the smell! I mean we all know fresh meat can be smelly but wow it took me by surprise, but it did not take long to get used to the smell and we did not even notice after a few minutes. I mean I learnt a longtime ago not to breathe through my nose, working as a RRT and Waste Tanker worker, which was really smelly work, but i definitely preferred the smell at Pig’s Might Fly!!  Watching the workers do their jobs with such speed and perfection and still managing to keep their work areas clean, (I can make a mess just making a brew lol) was truly an experience,

Once we got into the cutting and packaging area, there was a huge slicing machine with 1 worker using the machine,  alongside a table where 2 workers were weighing the meat and placing it onto the wrapping belt, where another 2 workers were running the wrapping machine and adding the stickers after the meat had come out of the wrapping machine. Another worker was fetching the meat ready to be cut and then moving the wrapped and boxed meat into storage ready to be collected by the courier.

What was the process in the cutting and packaging room?

The slab of pork was put into the cutting machine, where it is sliced into rashers.

It is then weighed into 400g or 2.27kg and placed onto the wrapping belt.

It is then wrapped in eco-friendly packaging and the stickers with the date, weight and all the other information you need to know are placed onto the wrapped bacon, it is then put into delivery boxes, and placed into storage ready to be shipped out to its longingly awaited new owner.

We had a fantastic time at Pig's Might Fly and the workers were all amazing, I mean it can't be very nice having a camera pointed at you while you're trying to do your job! But they were all fantastic and are a credit to the owners Paul & Steph.

Thank you for letting us visit.