Rich has now become a well respected industry figure by using his vast knowledge of whole carcass butchery which has allowed him help producers develop a range of innovative, value added products ranging from cured and cooked meats, pies and ready meals, smoked meat products along with salamis and whole muscle air dried meats. He specialises in taking a complex academic and scientific process and sophisticated practical skills and imparting them to his clients guaranteeing the very best eating quality and food safety standards. He consults, Teaches and judges on a wide range of subjects.

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