Pork and confidence in short supply
WHILE concern over contaminated pork meat continues throughout the country local butchers are forced to play the waiting game until stock is approved for sale.
‘We need confidence back in the product, once that’s there we’ll be okay,’ says Declan Molloy co-owner of T. Hayes Butchers on Florence Road in Bray.
Since the scare, many of Declan’s customers have brought back their pork products.
‘About 50 per cent of our customers are foreign nationals and they eat a lot of pork so this is really hitting us hard. The main things that we’re getting back are sausages and rashers, things people would have eaten in the weekend fryup,’ explained Declan.
Arklow-based butcher Dermot Doyle, who runs his shop on Main Street, says that while he has strong faith in the t r a c e ab i l i t y systems and health and safety protocol, public perception is more likely to hamper future pork sales.
‘The system in Ireland really is second to none and really the few shady characters who get involved in things such as this will never get away with it for long.
‘We have inspectors here every single month looking at our dockets and they must match up on their system so in that sense everything is well documented making it easier to get to the route of a problem.
‘Public perception however is a different story. How long will it take for consumers to gain confidence in the product six months or a year?’ he says.
Arklow butcher Dermot Doyle.
T. Hayes butchers on Florence Road in Bray.