Oxford Sandy Black Pig Group Podcast
Education
Tune in for the replay of the Dom Charman event where he talks about
- Factors affecting meat quality on-farm and in the abattoir.
- The general slaughter process.
- Traceability.
- Slaughter impacts on meat quality.
- FSA rules and regs on setting up and operating your own butchery.
Dom has 20 years in the pig industry, working across the globe with pig farmers on small and extensive indoor and outdoor systems. He has a wealth of knowledge on the slaughter process and Food hygiene requirements. He has also worked closely with the APHA on a number of initiatives and Abattoir designs and efficiencies.
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