In this episode I talk to Max Kohn, one of the three brothers behind The Jolly Hog, a staple brand on UK retail shelves with their British, award-winning meat products. Their product development journey showcases how instinct, taste and a strong core identity can lay the foundations for a successful food business.

Topics:

• How The Jolly Hog came to be: from rugby to retail


• The sausage retail space once upon a time


• The importance of upholding welfare


• Creating a signature product & experimentation


• Their approach to NPD & EPD: the onion & panelling


• Where they find inspiration


• Pigsty: Developing for restaurant


• Branching into the world of publishing: the Pigs In Blankets Cookbook


• How to win Great Taste awards


• Branching out from pork


• Encouraging innovation within your team

The Jolly Hog

Website - https://thejollyhog.com/

Instagram - https://www.instagram.com/thejollyhog/?hl=en