For over a century and five generations, the Bearfield family have been producing award-winning traditional hams and gammons. At its BRC AA grade accredited premises in Leyton, East London, Bearfields of London uses tried and tested traditional curing methods to produce distinctively flavoured, high quality cooked hams and gammon products.
Bearfields of London processes and delivers over 20,000 pork legs every week, right across the UK.
Some of the biggest names in the catering industry rely on Bearfields to supply them with the highest quality products. Its enviable customer base includes many of the most recognised high street super markets, restaurant brands, contract caterers, hotels and pub groups. Bearfields now process and deliver over 20,000 pork legs every week, right across the UK.
The Bearfields team share a common desire to consistently deliver unrivalled, high quality service to customers, and constantly invests in new systems, product development and personnel.
Delivering complete control
To provide complete control over Bearfields’ multi-stage and complicated production process, Systems Integration has been working with the company for nearly 3 years. During this time, we’ve installed our modular software to provide our renowned shop-floor data capture across Bearfields’ end-to-end processes.
Bearfields uses SI’s POP (purchase order processing) and intake modules to expedite orders and book in all materials to stock. All goods-in and stock control processes are managed with the help of our software.
When the fresh pork legs are delivered each day, Bearfields decides from the fat levels, quality of the skin, leg size and firmness of the meat, what will be produced. Their butchers then cut and trim the legs according to the product, and SI’s software picks up the yield after trimming.
Whilst the cures are all traditional, Bearfields used both technology-driven wet curing techniques and some handcrafted techniques. When the pork is issued to curing and tumbled, the brine soak means that the meat will increase in weight. At this process point, SI’s software captures the cure pick up on the weight.
After curing, each ham is formed in a traditional butchers net during the filling process. Each ham is steamed for up to 12 hours. For smoked or roast hams, the blend of the traditional methods and technological approach continues, and SI’s data capture tracks any losses resulting from these processes.
Managing the WIP stock across all these stages is particularly complex, but with SI’s software, the product codes automatically change every time it moves on a step. And for other process, including slicing and sausage-making, our software modules continue to track ingredients, yield, giveaway and provide full traceability.
Bearfields comprehensively uses all the features within our SOP (sales order processing) software to provide greater control over sales operations and customer service. When the orders have been placed, Each and every product is checked by a Bearfields employee and processed via our picking and despatch software.
Bearfields of London is also making the most of the complex reporting suite within SOP to analyse sales by product and customer and constantly review where improvements can be made.