Product Information

Payment methods

Preferred method is by bank transfer (Print order form at the payment method page)

You may also pay by credit card via PayPal or, if you have a Swiss Post Office account, using your 'Yellowcard'.

PayPal

Paypal now accept Swiss francs.
It is not essential to open an account with PayPal to make payments - if you want to pay with PayPal but don't want an account with them, simply click on the button that takes you directly to payment.

Yellowcard

With your Yellowcard just type in your account number, then card number and your payment is complete.

Bank transfer

If you do on-line banking this is the simplest and cheapest - no  commission charges. Simply print out the form (as it has all the details you will need), go on-line and make payment i.e Bank transfer / Banküberweisung. Your payment is usually through the next day and we send your order.

Using a Giro pink slip, the bank information is.......

PostFinance (Swiss Post)

Konto name :- Naturally ORKNEY

Konto nr.- 85-739429-2

If you need it, further info. as follows :-

IBAN - CH49 0900 0000 8573 9429 2
SWIFT / BIC - POFICHBE
EUROSIC - 9000

Paying cash at the Post Office

You may also make a cash pay-in at the Post Office with a pink slip. If you do so, please add the Post Office surcharge of CHF2.50 to the pay-in total. We cannot subsidise Post Office charges and goods will not be sent unless this is paid.
If you do bank transfer, which we prefer, this charge is not incurred.

 

Packaging - Shipping

Packaging
 Our current method of packaging goods is as follows :-
 Frozen product(s) are wrapped in insulating material and packed securely into a stout, carton container

Shipping
 Orders are shipped using the Swiss Post Post Pac Prio(rity) parcel delivery service. We dispatch normally on Wednesdays - your parcel is delivered the following day.

The order dispatch process is as follows :-
1)     We receive your order.
2)     We await notification of payment.
3)     As soon as payment is confirmed, you receive a confirmation e-mail informing you of the change of order status from Pending to Processing. We also give an estimate of when we hope to dispatch your order. We hope to do this usually within 24 hours.
4)     Your parcel is delivered to the post office and within a few hours, you will receive an e-mail from us advising of your order status change from Processing to Completed. Your parcel will be delivered to you the following day.

In your 'Status changed to "Completed"' e-mail, you will find the Swiss Post shipping reference number. If you have any enquiries regarding the shipment, ( e.g. your package hasn't turned up) please contact the Swiss Post office immediately. The fastest way to do this is to go on-line and enter your reference number in the "Track and trace" box at www.post.ch  and see what has happened to your package. If that does not resolve your problem, please contact  Naturally ORKNEY without delay - we will do what we can to help.

It is very important that, as soon as you receive your goods, set aside any product you want to use ( use within 2 days) and put the remainder into your freezer without delay.

There is a minimum order value of CHF 30.00.

There is a shipping charge based on weight - the cost per kilo decreases as the order value increases.

For private orders over 20 kilos, please contact us.

A note about re-freezing.

The standard advice about re-freezing food products is simply - Don't do it.

This is absolutely correct and sound advice and is the only path to follow when nothing is known about the previous storage and handling of the product in question.

In the case of Naturally ORKNEY products, the circumstances are somewhat different as outlined below.

    We know the exact age and condition of our products when we ship them. We therefore know how long it is safe for a product to be in 'non-frozen' state whether held in a refridgerator or at ambient temperatures.
Given that, we know that if a product has been dispatched frozen and arrives at the customer the following day, so long as the contents temperature is markedly below the ambient temperature (although the product is no longer frozen hard), it is perfectly safe to put that product into the freezer and hold for as long as the package date is valid.

There is not nearly enough time for any bacteria to multiply to a level where they could be classed as harmful. Our products in fact have a guaranteed minimum 4 day 'shelf-life' where they can be kept unfrozen in a refridgerator for 4 days before use. (If anyone does that however, that product must be used and NOT RE-FROZEN.)

Some general info.
1)    In winter, it is quite common for package contents to be still frozen when delivered to the customer.
2)    In summer, where temperatures rise above 25°C, we may suspend dispatching orders. Customers will be fully informed of this when the order is due to be processed.
3)    Products are not always frozen when dispatched - very often the sausages have been freshly made or the bacon newly cut and packed. Package contents may also contain mixed fresh / frozen packs.

If you have any further questions, please do not hesitate to contact Naturally ORKNEY - we'll do what we can to help.

Want to collect your order ?

Place and pay for your order online as usual - in 'customer comments', please state you would like to collect your order.

We recommend Wednesday afternoon and Friday afternoon / Saturday as most convenient 'pick-up' times.

We will contact you to arrange / confirm this.

You can collect from :-

Landmetzg Odermatt,
Rütistrasse 40,
8634 Hombrechtikon.

Please send us an email stating preferred collection time - we will contact you to confirm arrangements.

(Wednesday around 12 AM is the best time)

We do NOT make collection arrangements by telephone.

Please note that we do not sell our products directly from Odermatt Hombrechtikon - this MUST be arranged beforehand.

Products

Storage :- All products are fresh-manufactured and deep frozen as soon as possible - when thawed out, they are as fresh as any you would buy over the counter. We store our deep frozen product at -28°C or below. If you intend to store your goods deep frozen, please pay close attention to the recommendations for that specific storage. In any case, goods should not be longer than 2 months in cold storage.
The freezer box in your refrigerator is only a temporary storage area - please do not keep product in there longer than 2 - 3 weeks.
When thawed out, keep well wrapped (or covered) in a refrigerator and use within 2 days.

Contents declaration :-
The pork sausage seasoning is not gauranteed gluten free - it may contain traces of cereal.

The are no other known contents issues regarding products manufactured by Naturally ORKNEY.

Cooking / Preparation.

General :- Make sure the product is fully thawed out before cooking.

Bacon :- Most common method of cooking is grilling or frying - usually 5 - 10 minutes under a 'medium hot' grill or in a 'medium hot' frying pan (with a little oil) is sufficient. That will give you 'light to medium' cooked bacon - succulent and delicious. Cook for a little longer and the bacon will start turning brown and crispy - also a favourite with many.

Sausages :- There is an art to frying Bangers (a common British nick-name (Spitzname) for sausages) and most of the English speakers reading this will likely need no advice - however, for those new to the process............
1) As already mentioned, make sure the product is fully thawed out before cooking.
2) With a fork or similar device, lightly prick the sausages so that the casing has about 8-10 small holes. (see Note B)
3) You can pre-heat the grill / frying-pan if you wish - about 150°C for the grill, 180°C for the frying pan. Temperature is not too critical - it's the cooking time and technique that is more important.
4) When the sausages begin to 'sizzle', that's the sign they have started to cook. As they begin to brown, keep turning the sausages so that they are evenly brown all over.
5) After about 20 mins., the sausages should be ready - if you are unsure, take a sausage you think is cooked and break it in half - the contents should have an even colouring with no pink in the middle - minimum temperature 85°C +.
6) En Guete !

Note B) When the sausages have been at cooking temperature for about 5 minutes, you can sometimes see liquid cooking inside the sausage - this is fat that has separated out. This helps the sausage to cook properly with most of the fat eventually making its way out of the holes in the sausage into the frying pan - instead of on your waist-line !
Be careful not to cook the sausages at too high a temperature - they can easily burn. They are perfect for the BBQ but do require constant attention if the grill is hot.