pork saussage where to find a real one???

Restaurants, food, beverage, hawkers, and local markets and suppliers. This is the place for discussion on Hua Hin's culinary options.
Norseman
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Post by Norseman »

jumpjockey wrote: As JD holds the sole import license on these products I would expect him to sell at a lower price.
JJ
Why would you expect anybody to sell at a lower price if the market is willing to pay the higher price?
I once learned that the above is the basic pricing factor for every product and every producer in the world.

Btw, what is your trade jumpjockey?
Last edited by Norseman on Fri Aug 08, 2008 1:12 pm, edited 1 time in total.
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Post by kendo »

Norseman wrote:
jumpjockey wrote: As JD holds the sole import license on these products I would expect him to sell at a lower price.
JJ
Why would you expect anybody to sell at a lower price if the market is willing to pay the higher price?
I lonce learned that the above is the basic pricing factor for every product and every producer in the world.

Btw, what is your trade jumpjockey?
I think it's called a free economic market, you pay what ever market force's can allow, if you price your goods or services to high you will have no custom, if you price your goods or sevices to low you won't make your living.

If JD holds the sole import rights on products good on him, for finding a niche in the market place , i wish i could find a niche and live my dream 20 years early.

:cheers:
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Post by sandman67 »

sorry peeps but Ive just wandered randomly into this thread....

im just doing a reality check on all of this....

JD runs a company that serves the mad needs of us ex pats.....so why sling mud? He sells meat and....sausages. Good old porky ones too...yeah they aint cheap but the other options are.....also mentioned. Tesco? Makro? yah ha ha ha.......

Beauty is in the eye of the beholder....personally I find "Irish" breakfasts way too salty.....especially the sausages. There y go....thats PERSONAL taste....but no need to get as heated as this thread.

Give me a Cumberland any day....and stick yer Irish over salted porkys............. anyway...... the Germans /S Africans make the best sausages. Give me a German snagger over any old Irish, Yank or Eire!

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Post by johnnyk »

sandman67 wrote:.....JD runs a company that serves the mad needs of us ex pats.....so why sling mud? He sells meat and....sausages. Good old porky ones too...yeah they aint cheap but the other options are.....also mentioned. Tesco? Makro? yah ha ha ha.......

:cheers:
Absolutely.
He's making his own living, he's not a social agency set up to provide cheap food for those who can't/don't want to pay.
Those who don't like his products at the price are free to go somewhere else, or try making their own.
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Post by Guess »

jumpjockey wrote: As JD holds the sole import license on these products I would expect him to sell at a lower price.
JJ
Don't try for a job in marketing. You have that completely arse about face.
kendo wrote: I think it's called a free economic market, you pay what ever market force's can allow, if you price your goods or services to high you will have no custom, if you price your goods or sevices to low you won't make your living.
That is the true situation.
johnnyk wrote: He's making his own living, he's not a social agency set up to provide cheap food for those who can't/don't want to pay.
Those who don't like his products at the price are free to go somewhere else, or try making their own.
Exacltly.
SuperTonic wrote:I spy an enormous amount of bullshit and adverts in one thread. I suggest that people check the prices of the aforementioned Irish brand. Not 300 baht. Nice try JD but be more subtle please next time.
What a ridiculous statement to make. The OP has made more posts than you so obviously not just created to advertise JD's business.

jumpjockey however, with only a handful of posts is the one and only one poster that agrees with you in any sense. Before you make such potentially damaging accusations to someone who actually funds this web site that you use for free, maybe you should do your homework first.

I have not been to Villa or seen their sausages but there are many who have and all have been consistent regarding the price of goods.

Another general point to add is that comparisons between Ham & Bacon and Villa are pointless. Their markets are completely different in nature and operational costs are just not comparable.

I would expect shrink wrapped hot dog sausages, home made European sausages and imported international specialties to vary in cost. I would also expect a difference in cost of sale to vary between Villa, JD and an open market stall. The produce could be equally as good in all of them. Obviously the price won't be.

This is very basic first year student marketing principles.
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Post by bozzman101 »

ok guys back to the saussage thingy im irsh l like irish saussage for brekkie
dont know the recipy for saussage only i believe you require a pig to begin with dead of course
how to make the sausso over to the maestro jd in his shop
i will go buy some to try out
deffo!!!!! when the last of my makro cumberland run out
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Post by bozzman101 »

the after thought !!!!!!!!!!
dont want to start a mustard war but have you seen the scandlous price for a tiny jar of colemans
real mustard shocking :shock: :shock: :shock: :shock:
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Post by malcolminthemiddle »

Norseman wrote: Btw, what is your trade jumpjockey?
He's a jump jockey :duck:
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Post by richard »

Buy a tin and make real mustard with beer not water
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Post by Norseman »

malcolminthemiddle wrote:
Norseman wrote: Btw, what is your trade jumpjockey?
He's a jump jockey :duck:
Never heard of any jockey riding hidden agenda steeplechases.
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Post by caller »

richard wrote:Buy a tin and make real mustard with beer not water
Richard, this might seem very dumb, but is that a serious suggestion? What difference to the final result? I prefere the real stuff but out of laziness get the ready made.
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Post by richard »

Used to mix it with a strong brown ale or strong bitter and it gave it a little more tang. not only that it used to keep longer

Must admit though, I'm now lazy and get my daughters or whoever else is coming out to bring me a couple of large squeezy jars
RICHARD OF LOXLEY

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Post by Guess »

bozzman101 wrote:dont know the recipy for saussage only i believe you require a pig to begin with dead of course
Doesn't have to be dead. The mincer will sort that out. Could also be a chicken, turkey, cow, pheasant, horse, sheep, goat, donkey, a jump jockey or a Yorkshire Tyke if you can get one before the Indians.
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Post by johnnyk »

Duck sausage, too :thumb:
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Post by bozzman101 »

depends on what the ducks have bee fed on :shock:
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