We’re rightly proud of our sausages. Every week, we handmake over 1,000 of our Traditional Pork sausages – a breakfast favourite – simply to satisfy demand from local hotels and B&Bs. And in late August we go into overdrive, turning out thousands more for revellers at the local Green Man music festival.
Our recipe for success? Top-quality meat and delicious seasonings. We like our sausages meaty, so they’re generously sized and always a minimum 70 per cent meat, minced twice for perfect succulence. And so no one misses out, we’ve also developed our special-recipe sausages, made without gluten-containing ingredients.
For bacon we go for good old-fashioned flavour, so our home-cured shortback bacon is dry cured over 14 days and crisps up beautifully in the pan. And we source our gammon and other bacons (streaky, smoked and maple-cured) from expert curers who pride themselves on using only quality British pork.