Following last week's programme, about veal meat balls, Jimmy Doherty tackled Tesco's own brand sausages this week. How will he make free range, affordable bangers?
Compassion has been advising Jimmy and his team since the planning stages of this project - talking to them about the welfare issues of farmed animals, providing footage of farming systems and helping them ensure their facts and figures are correct.
For this episode, aired on Tuesday 5 June, Jimmy takes on Tesco's best-selling own brand sausages to see if he can produce a free-range version for the same affordable price. He visits Tesco's supplying farms to find out how they make their sausages, and looks for ways to use pigs reared to higher welfare standards in his own range.
Interestingly, Jimmy seeks out the cheap cuts and parts of free-range pigs such as offal, that would otherwise go to waste or be exported abroad.
Making use of more parts of an animal would reduce the number of animals reared and slaughtered for food. Environmental impacts of farming would be reduced and, if more parts of the animal were used in meat products, it would help ensure farm animals are reared in a more humane, sustainable way and result in lower priced products for the consumer.
Last week Jimmy looked into veal meatballs. Watch it here.
Next week Jimmy will be exploring creating chicken kievs from the meat of "spent" laying hens.
Find out more:
- Compassion has a team of specialist staff who engage with leading food companies, inspiring progress through prestigious awards and supporting products and initiatives representing tangible benefits for farm animals.
This year we launched the new, Good Pig Award. Find out who is already a Leader in Pig Welfare.
See who has been awarded one of our other Good Farm Animal Welfare Awards.