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  • Traditional thin pork sausages x 10 (600g)

    £5.95
    The slimline version of our bestselling classic pork sausages. Quick to cook and especially popular with children, they're perfect for breakfasts and speedy suppers. We make them by hand, using select cuts of British pork – mostly shoulder and leg – and no squeaky bits. And we mince the meat twice for a fine consistency, seasoning it with a dash of English mustard and our special blend of warming spices.
  • Traditional thick pork sausages x 6 (550g)

    £5.49
    Our best-selling classic bangers go down well in everything from sausage and mash suppers to full Welsh breakfasts. We make them by hand, using select cuts of British pork – mostly shoulder and leg – and no squeaky bits. And we mince the meat twice for an even consistency, seasoning it with a dash of English mustard and our special blend of warming spices.
  • Pork Cumberland sausages x 6 (550g)

    £5.95
    Our Cumberland sausages are a real taste of tradition – the classic combination of pepper and sage, with a zingy hint of ginger and parsley. In fact, they’re Arran Cashell’s favourite: “With creamy mash and plenty of gravy, you can’t beat them: classic comfort food.” As with all our sausages, we make them by hand, using select cuts of British pork – mostly shoulder and leg – and no squeaky bits. And we mince the meat twice for a really succulent texture.
  • Free-range pork loin chops x 2 (650g)

    £6.14

    Our free-range pork loin chops are thick cut and really meaty. They're the pork equivalent of a T-bone, with the main loin muscle on one side of the bone, and a sweet bite of tenderloin fillet on the other. We keep the rind on for extra succulence, and the option of crispy crackling. But if you prefer yours without, they're easy to trim. We love them roasted in the oven for half an hour or so with a hearty mix of sweet root vegetables. Available in packs of two (approx. total weight 650g).

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  • Welsh dragon pork sausages x 6 (550g)

    £5.95
    Named for the red dragon of Cadwaladr on our national flag, these rosy pork sausages have more than a hint of spicy fire. We make them by hand, using select cuts of British pork (so no dragons have been harmed in their making!). And we mince the meat twice for extra succulence, adding leeks – naturally – and a feisty blend of ginger, coriander and chilli. Perfect if you like a bit of spice.
  • Free-range pork & leek sausages x 6 (550g)

    £5.95
    We make these traditional Welsh favourites with fresh leeks and rich-tasting free-range pork from Forest Coalpit Farm just five miles from our door. We use hand-trimmed cuts – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for extra succulence, adding sweet blanched leeks plus a dash of warming spice to really round out the flavour.
  • Pork & apple sausages x 6 (550g)

    £5.95
    Nothing goes better with pork than apple, so we’ve combined the two in these succulent sausages. We make them by hand, using select cuts of British pork – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for an even consistency, adding chunks of sweet dried apple along with ginger, nutmeg and other warming spices. The final touch? A splash of local award-winning Welsh Farmhouse Organic Apple Juice for added zing.
  • Free-range pork neck chops x 2 (560g)

    £4.93

    Even by the high standard of our local free-range pork, these well-marbled neck chops are exceptionally sweet and succulent. We sell them the old-fashioned way – thick cut, with the rind left on – for those who like their chops to have a bit of bite. Pam Hughes, who’s been running our deli counter for the past 20 years, is definitely a fan. “You can’t beat a free-range pork chop with crisp, crunchy crackling and a dollop of apple sauce,” she says. Available in packs of two (approx. total weight 560g).

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  • Boned & rolled leg of free-range pork

    £9.45£28.35

    Our free-range legs of pork are full of flavour, and because they come boned, rolled and hand tied they're easy to carve and a great choice for feeding a crowd. We score the skin ready for roasting: just sprinkle it with salt and blot dry with kitchen towel before cooking for extra-crispy crackling. See How Much Do You Need? below for help choosing the right size joint, and How To Roast Your Pork Joint for timings and tips.

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