A van full of pork? You’re all talk…

Regular readers will know that I’ve been thinking for a long time about my own business involving pork. In some form or another. But it’s a popular place to be. Lots of people have the same plans. So, maybe not tomorrow…

But whilst reading a short e-book,”Launching A Food Startup”, by Jamie Berger of PittCue fame, I found mention of a great site for used catering equipment (there’s a huge turnover in and second hand market for this sort of gear as startup restaurants come and go — which is a timely reminder and warning if ever one was needed, that this really isn’t an easy or guaranteed route to untold riches) where I saw that, for just £38,000, I could be the proud owner of — and even be able to drive it away — a food van business.

Almost “instant food in a box”. I was tempted…

2016-05-02 at 17.15


About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen….

Salutate porcum!

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