Know your real cost per kilo of sausage, ham and bacon
Lagom is made for small butchers, farm meat sellers and charcuterie makers who want the numbers right without an ERP.
Cost per kg after loss
Enter the curing and smoking loss once and every recipe shows the cost and price per kilo of what you actually sell.
Lots you can trace
Each production gets a lot number with its ingredients and dates, so a recall takes minutes, not days.
Halves, quarters and pickup days
Take reservations with a deposit, collect cutting sheets from customers and bill the final price by carcass weight.
You start with examples for your sector and remove them in one click.