October and November are our busiest months of the year, and December is when running out of pouches hurts most. The Christmas list is mostly big, awkward joints that don't fit the pouch you use every day. Stock two or four extra sizes in November and the rush runs on what's already on the shelf.
Which pouch sizes do I need for Christmas?
All of these are 65 micron clear, the standard film for boneless and lightly boned meat. Prices are per bag, ex VAT, at the box quantity shown on each product.
| Christmas line |
Pouch |
Per bag |
| Boned and rolled turkey breast, 1kg to 1.5kg |
250×350mm |
3.9p |
| Turkey crown, 2kg to 2.5kg |
350×450mm |
7.1p |
| Turkey crown, 3kg to 4kg |
400×500mm |
9.0p |
| Gammon joint, 2kg to 3kg |
300×400mm |
5.4p |
| Two-bone rib of beef |
350×450mm |
7.1p |
| Pigs in blankets, stuffing, 500g packs |
200×250mm |
2.2p |
| Side of smoked salmon |
240×650mm |
7.0p |
Joints vary, so measure your own. The rule we use: pouch width should be at least the product's width plus its height, plus 10mm. The turkey sizing guide works it through for crowns and whole birds, and the size guide covers everything else.
Will the big pouches fit my machine?
Check this before you order. It's the question that decides which Christmas lines you can pack at all. The open end of the pouch lies across the seal bar, and it has to be at least 20mm shorter than the bar. A 420mm bar takes pouches up to 400mm wide. A 350mm bar stops at 330mm, which rules out the crown sizes. If your machine is on the small side, sell boned and rolled crowns instead, or split whole birds into crown and legs.
Our pouches are smooth film for chamber machines only. They won't seal in a FoodSaver or any other edge sealer. The machine compatibility page lists the brands that take them.
How early can I pack each line?
Fresh raw meat in a vacuum pack sits under the FSA's guidance for chilled vacuum-packed food: a 10-day maximum at 3 to 8°C unless a controlling factor applies. So the packing plan looks like this:
-
Fresh turkey, beef and pork: pack in the last week. For collection on the 23rd and 24th, that means packing from around the 18th, with the use-by worked out from the pack date.
-
Gammon and bacon: cured products can carry a longer life under the salt rule. Your HACCP plan sets the date; the shelf life guide explains the controlling factors.
-
Cold-smoked salmon: often meets the salt test, which is why 14-day dates exist. Your own product's figures decide it.
-
Anything frozen for Christmas: pack fresh, then freeze. The freezing guide covers why packing first matters.
Bones, wings and wishbones
A turkey crown has wing joints and a wishbone end, and both will push through 65 micron film under full vacuum. Lay a folded square of greaseproof paper or a bone guard over each point before the bird goes in. Drop the vacuum to 95% for crowns going straight to a customer. A rib of beef wants the same treatment on the cut rib ends. The bone-in guide has the detail.
When should I order?
Early November. Order by 12pm Monday to Friday and it's dispatched the same day for next-working-day delivery to UK mainland, and orders over £120 ex VAT go free. But couriers are at their slowest the week before Christmas, and so are you. Check the delivery page for Christmas dispatch dates. A box of 500 crown pouches sitting on a shelf from mid-November costs nothing extra.
Online orders are capped at £2,000. If you're stocking a group of shops or a processing unit, get in touch for pallet quantities.
New to the bigger sizes? Ask for a free sample pack with the crown and rib sizes in it, and test them on your machine before the rush.
