英国南安普顿，Uptons of Bassett肉店老板西蒙·布罗德里布（Simon Broadribb）展示精选圣诞肉类，为繁忙的圣诞季做准备。今年早些时候，Uptons of Bassett肉店凭借其自制腌制烟熏猪颈肉培根，荣获“英国最佳培根”称号。由于产量有限，他们直到最近才对外公布这一消息。预计在圣诞节前，他们将售出足够制作5500份培根卷香肠的香肠和培根。57岁的西蒙·布罗德里布拥有30多年的屠夫经验，他表示：“我们现在销售的整只火鸡比过去少了。20年前我们能卖出1000只整火鸡，而今年大约只有350只。然而，我们预计将售出约1000份火鸡胸肉，因为小家庭或希望品尝多种肉类（如牛肉）的顾客倾向于购买小份肉类。牛肉滴油的订单也激增了约500%，因为人们开始回归传统脂肪来制作烤土豆。”他还说：“肉类行业面临屠夫技能短缺的问题。最近，我不得不雇佣厨师，并培训他们屠宰技艺。顾客告诉我，他们选择肉店是为了在圣诞节期间享用更高品质的肉类。”（拍摄时间未知）Pictured: Getting set for a busy Christmas, Simon Broadribb, owner of Uptons of Bassett butchers in Southampton, Hampshire, with a selection of Christmas meats. Earlier this year Uptons of Bassett were crowned winner of the "Best Bacon in Britain" for their home-cured and smoked collar bacon, something they've only just been able to announce as they couldn’t make enough to sell. They expect to sell enough chipolaters and streaky bacon to make 5,500 pigs in blankets in the lead up to Christmas. Simon Broadribb, 57, with over 30 years of experience as a butcher, said, "We sell fewer whole bird turkeys compared to what we used to. 20 years ago we used to sell 1,000 whole turkeys, compared to around 350 this year. However, we are going to end up selling around 1,000 turkey breasts, as smaller families or those looking to have a variety of meats like beef, look to buy the smaller meat options. There has also been a jump in orders of beef dripping, about 500%, as people look to turn back to traditional fats for their roast potatoes." "There is a skills shortage of butchers coming through into the industry. More recently, I've had to hire chefs and train them in the art of butchery. Customers tell me they look to use butchers for better quality meats to eat over the Christmas period."
展开剩余80%英国南安普顿，Uptons of Bassett肉店老板西蒙·布罗德里布（Simon Broadribb）展示精选圣诞肉类，为繁忙的圣诞季做准备。今年早些时候，Uptons of Bassett肉店凭借其自制腌制烟熏猪颈肉培根，荣获“英国最佳培根”称号。由于产量有限，他们直到最近才对外公布这一消息。预计在圣诞节前，他们将售出足够制作5500份培根卷香肠的香肠和培根。57岁的西蒙·布罗德里布拥有30多年的屠夫经验，他表示：“我们现在销售的整只火鸡比过去少了。20年前我们能卖出1000只整火鸡，而今年大约只有350只。然而，我们预计将售出约1000份火鸡胸肉，因为小家庭或希望品尝多种肉类（如牛肉）的顾客倾向于购买小份肉类。牛肉滴油的订单也激增了约500%，因为人们开始回归传统脂肪来制作烤土豆。”他还说：“肉类行业面临屠夫技能短缺的问题。最近，我不得不雇佣厨师，并培训他们屠宰技艺。顾客告诉我，他们选择肉店是为了在圣诞节期间享用更高品质的肉类。”（拍摄时间未知）Pictured: Getting set for a busy Christmas, Simon Broadribb, owner of Uptons of Bassett butchers in Southampton, Hampshire, with a selection of Christmas meats. Earlier this year Uptons of Bassett were crowned winner of the "Best Bacon in Britain" for their home-cured and smoked collar bacon, something they've only just been able to announce as they couldn’t make enough to sell. They expect to sell enough chipolaters and streaky bacon to make 5,500 pigs in blankets in the lead up to Christmas. Simon Broadribb, 57, with over 30 years of experience as a butcher, said, "We sell fewer whole bird turkeys compared to what we used to. 20 years ago we used to sell 1,000 whole turkeys, compared to around 350 this year. However, we are going to end up selling around 1,000 turkey breasts, as smaller families or those looking to have a variety of meats like beef, look to buy the smaller meat options. There has also been a jump in orders of beef dripping, about 500%, as people look to turn back to traditional fats for their roast potatoes." "There is a skills shortage of butchers coming through into the industry. More recently, I've had to hire chefs and train them in the art of butchery. Customers tell me they look to use butchers for better quality meats to eat over the Christmas period."
英国南安普顿，Uptons of Bassett肉店老板西蒙·布罗德里布（Simon Broadribb）展示精选圣诞肉类，为繁忙的圣诞季做准备。今年早些时候，Uptons of Bassett肉店凭借其自制腌制烟熏猪颈肉培根，荣获“英国最佳培根”称号。由于产量有限，他们直到最近才对外公布这一消息。预计在圣诞节前，他们将售出足够制作5500份培根卷香肠的香肠和培根。57岁的西蒙·布罗德里布拥有30多年的屠夫经验，他表示：“我们现在销售的整只火鸡比过去少了。20年前我们能卖出1000只整火鸡，而今年大约只有350只。然而，我们预计将售出约1000份火鸡胸肉，因为小家庭或希望品尝多种肉类（如牛肉）的顾客倾向于购买小份肉类。牛肉滴油的订单也激增了约500%，因为人们开始回归传统脂肪来制作烤土豆。”他还说：“肉类行业面临屠夫技能短缺的问题。最近，我不得不雇佣厨师，并培训他们屠宰技艺。顾客告诉我，他们选择肉店是为了在圣诞节期间享用更高品质的肉类。”（拍摄时间未知）Pictured: Getting set for a busy Christmas, Simon Broadribb, owner of Uptons of Bassett butchers in Southampton, Hampshire, with a selection of Christmas meats. Earlier this year Uptons of Bassett were crowned winner of the "Best Bacon in Britain" for their home-cured and smoked collar bacon, something they've only just been able to announce as they couldn’t make enough to sell. They expect to sell enough chipolaters and streaky bacon to make 5,500 pigs in blankets in the lead up to Christmas. Simon Broadribb, 57, with over 30 years of experience as a butcher, said, "We sell fewer whole bird turkeys compared to what we used to. 20 years ago we used to sell 1,000 whole turkeys, compared to around 350 this year. However, we are going to end up selling around 1,000 turkey breasts, as smaller families or those looking to have a variety of meats like beef, look to buy the smaller meat options. There has also been a jump in orders of beef dripping, about 500%, as people look to turn back to traditional fats for their roast potatoes." "There is a skills shortage of butchers coming through into the industry. More recently, I've had to hire chefs and train them in the art of butchery. Customers tell me they look to use butchers for better quality meats to eat over the Christmas period."
英国南安普顿，Uptons of Bassett肉店老板西蒙·布罗德里布（Simon Broadribb）展示精选圣诞肉类，为繁忙的圣诞季做准备。今年早些时候，Uptons of Bassett肉店凭借其自制腌制烟熏猪颈肉培根，荣获“英国最佳培根”称号。由于产量有限，他们直到最近才对外公布这一消息。预计在圣诞节前，他们将售出足够制作5500份培根卷香肠的香肠和培根。57岁的西蒙·布罗德里布拥有30多年的屠夫经验，他表示：“我们现在销售的整只火鸡比过去少了。20年前我们能卖出1000只整火鸡，而今年大约只有350只。然而，我们预计将售出约1000份火鸡胸肉，因为小家庭或希望品尝多种肉类（如牛肉）的顾客倾向于购买小份肉类。牛肉滴油的订单也激增了约500%，因为人们开始回归传统脂肪来制作烤土豆。”他还说：“肉类行业面临屠夫技能短缺的问题。最近，我不得不雇佣厨师，并培训他们屠宰技艺。顾客告诉我，他们选择肉店是为了在圣诞节期间享用更高品质的肉类。”（拍摄时间未知）Pictured: Getting set for a busy Christmas, Simon Broadribb, owner of Uptons of Bassett butchers in Southampton, Hampshire, with a selection of Christmas meats. Earlier this year Uptons of Bassett were crowned winner of the "Best Bacon in Britain" for their home-cured and smoked collar bacon, something they've only just been able to announce as they couldn’t make enough to sell. They expect to sell enough chipolaters and streaky bacon to make 5,500 pigs in blankets in the lead up to Christmas. Simon Broadribb, 57, with over 30 years of experience as a butcher, said, "We sell fewer whole bird turkeys compared to what we used to. 20 years ago we used to sell 1,000 whole turkeys, compared to around 350 this year. However, we are going to end up selling around 1,000 turkey breasts, as smaller families or those looking to have a variety of meats like beef, look to buy the smaller meat options. There has also been a jump in orders of beef dripping, about 500%, as people look to turn back to traditional fats for their roast potatoes." "There is a skills shortage of butchers coming through into the industry. More recently, I've had to hire chefs and train them in the art of butchery. Customers tell me they look to use butchers for better quality meats to eat over the Christmas period."
英国南安普顿，Uptons of Bassett肉店老板西蒙·布罗德里布（Simon Broadribb）展示精选圣诞肉类，为繁忙的圣诞季做准备。今年早些时候，Uptons of Bassett肉店凭借其自制腌制烟熏猪颈肉培根，荣获“英国最佳培根”称号。由于产量有限，他们直到最近才对外公布这一消息。预计在圣诞节前，他们将售出足够制作5500份培根卷香肠的香肠和培根。57岁的西蒙·布罗德里布拥有30多年的屠夫经验，他表示：“我们现在销售的整只火鸡比过去少了。20年前我们能卖出1000只整火鸡，而今年大约只有350只。然而，我们预计将售出约1000份火鸡胸肉，因为小家庭或希望品尝多种肉类（如牛肉）的顾客倾向于购买小份肉类。牛肉滴油的订单也激增了约500%，因为人们开始回归传统脂肪来制作烤土豆。”他还说：“肉类行业面临屠夫技能短缺的问题。最近，我不得不雇佣厨师，并培训他们屠宰技艺。顾客告诉我，他们选择肉店是为了在圣诞节期间享用更高品质的肉类。”（拍摄时间未知）Pictured: Getting set for a busy Christmas, Simon Broadribb, owner of Uptons of Bassett butchers in Southampton, Hampshire, with a selection of Christmas meats. Earlier this year Uptons of Bassett were crowned winner of the "Best Bacon in Britain" for their home-cured and smoked collar bacon, something they've only just been able to announce as they couldn’t make enough to sell. They expect to sell enough chipolaters and streaky bacon to make 5,500 pigs in blankets in the lead up to Christmas. Simon Broadribb, 57, with over 30 years of experience as a butcher, said, "We sell fewer whole bird turkeys compared to what we used to. 20 years ago we used to sell 1,000 whole turkeys, compared to around 350 this year. However, we are going to end up selling around 1,000 turkey breasts, as smaller families or those looking to have a variety of meats like beef, look to buy the smaller meat options. There has also been a jump in orders of beef dripping, about 500%, as people look to turn back to traditional fats for their roast potatoes." "There is a skills shortage of butchers coming through into the industry. More recently, I've had to hire chefs and train them in the art of butchery. Customers tell me they look to use butchers for better quality meats to eat over the Christmas period."
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