Meating demand from customer

In reply to Bob Stock (“Bringing home the bacon”, letters, February 21), earlier this month I was having guests for Sunday lunch.

I wanted a leg of pork. I was told in Noble’s that they do not keep pork anymore and Hogg’s had sold out because someone had ordered 60 slices of cooked pork. This was on a Friday afternoon.

Unless local butchers keep stock of basic joints of meat, how on earth can we support them?

Sherry M. Fowler

Magdala Terrace