I n reply to a letter entitled “Meating demand from customer” (Southern, February 28), I did not say that I no longer stock pork, but that I did not stock leg of pork. Other cuts of pork are obvious in my window and counter displays on any day of the week.
I have to cater for the needs of my loyal, long-term customers and it is impossible to stock every cut of meat on a permanent basis. The level of stock is reliant on meat delivery times and demand.Fresh meat has a limited storage time and waste has to be kept to a minimum.
I would like to thank all my customers, both old friends and new ones, who are standing by local businesses.
High Street, Galashiels