With all this discussion over when is Wiltshire Ham, Wiltshire Ham or has it been manufactured in Denmark, I have found the best way to make sure you are buying british is to go direct to the producer and buy from your local farm shop. 

This can be a very rewarding and enjoyable way to shop, lets face it going to your local supermarket can hardly be described as enjoyable.  Graham, yes we are on first name terms, who serves behind the counter knows what I like to buy, gets fresher produce from the cold store if I ask and will prepare and trim anything special I need.  I also find that it’s not necessarily a more expensive option.  The meat available in my local farm shop is not only a similar price to the supermarket, but it hasn’t had a couple of pints of water added to it.

Here are some Farm Shops around the country you may like to try:

 http://www.riverfordfarmshop.co.uk/   http://www.denstonehall.co.uk/   http://www.ashleafarm.co.uk/ http://www.thornhamfarmshop.co.uk/index.html   http://www.theblagdonfarmshop.co.uk  http://www.pinkpigorganics.co.uk   http://www.isleofmullcheese.co.uk

 Google Farm Shops to find more.

The Dairy Industry is an area where in the past few years many farmers have struggled to recruit and retain Dairy Herdspeople.  If you have always wanted to work with livestock and you understand the following 10 step basic guide to milking a cow, then perhaps this is the career for you.

Step 1  Cows enter parlour from the collecting yard. Each side of the parlour holds eight cows in a herringbone pattern. The milker stands in a pit below the cows so that he does not need to bend down to put on the cups.

Step 2  Cows are identified and fed concentrates by entering their identity (freeze brand) number into the computer. Cows can be fed individual amounts according to the amount of milk she yields.

Step 3  Foremilk is taken from each cow to ensure the milk is healthy and clean.

Step 4   Cows are cleaned by wiping the udder with a clean disposable wipe. This ensures that there is as little as possible contamination of milk.

Step 5  The machine is started by pressing a button on the control panel which releases the ACR mechanism, opens the vacuum to the cluster and the milker applies the cups to the teats.

Step 6  The cow then lets her milk down – releases the milk from her udder. The milk is sucked into the clusters in an action similar to the suckling calf’s. The milk is sucked up the milk tube and passes through a filter which is checked to see if there is any disease (mastitis) in the cow’s udder.

Step 7  While the eight cows on one side of the parlour are being milked cows are let into the other side of the parlour and prepared for milking. Usually by the time these cows are all prepared and have started milking the first side has finished giving milk.

Step 8  The flow of milk from the cow is measured by a milk flow meter. When the flow drops to a low level the meter trips the removal of the cups. The vacuum to the cluster is cut off and a cord pulls the unit gently from the cow.

Step 9  The milker then sprays the cows teats with a mild disinfectant to prevent any germs entering the teats. This helps to control mastitis infections.

Step 10  The gate at the front of the parlour opens and the batch of eight cows leaves. The exit gate shuts, the entry gate opens and eight new cows enter ready for milking.

(10 Step guide courtesy of Lackham Farm, Wiltshire College, Wiltshire)  http://www.lackhamfarm.co.uk

If you have no experience look at getting some basic training either on a Day Release basis or a Full Time course.

There should be a college in your area, try logging onto the link below to find a list of colleges supporting land-based courses.

http://www.lbcnc.org.uk/moodle/mod/resource/view.php?id=30

Let Land-Force know if this information has help you, we want to hear your story.

We all believe that the job we do is the hardest, most stressful, difficult etc, etc.   Well I for one wouldn’t want to sit under this much bull everyday!!!!  Can any of you top that?