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:
<ul>
 <li>How The Jolly Hog came to be: from rugby to retail</li>
 <li>The sausage retail space once upon a time</li>
 <li>The importance of upholding welfare</li>
 <li>Creating a signature product &amp; experimentation</li>
 <li>Their approach to NPD &amp; EPD: the onion &amp; panelling</li>
 <li>Where they find inspiration</li>
 <li>Pigsty: Developing for restaurant</li>
 <li>Branching into the world of publishing: the Pigs In Blankets Cookbook</li>
 <li>How to win Great Taste awards</li>
 <li>Branching out from pork</li>
 <li>Encouraging innovation within your team</li>
</ul>
 
The Jolly Hog 
Website - https://thejollyhog.com/ 
Instagram - https://www.instagram.com/thejollyhog/?hl=en

Little's Coffee: The only coffee machine you’ll ever need is a spoon

Welcome to Cooking Up Innovation, the podcast that is all about new product development and driving innovation in food and beverage. In each episode i’ll be unwrapping how food businesses turn ideas into market ready products that end up in your shopping basket. 

Connect with me - 
LI: www.linkedin.com/in/valentina-funaro-233688104
IG: https://www.instagram.com/valentinaincucina__/?hl=en