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 our home-cured and treacle-cured shortback and streaky bacon we go for good old-fashioned flavour, dry curing them over 14 days so they crisp up beautifully in the pan. And we source our gammon and other bacons from expert curers who pride themselves on using only quality British pork.