Collection: Bacon & Sausage

All of our bacon is dry cured in-house using traditional methods. Traditional dry curing is a time-consuming process requiring each cut of pork to be hand rubbed with salt and cured for at least a week. With the dry curing process, no water is added to the pork in curing so it shrinks less whilst cooking. We have dry cured, smoked, streaky, herb crusted or treacle-coated, in fact, something for every taste.
Our legendary sausages are handmade on site using only the finest ingredients. It’s not only the meat. Herbs, spices and other jealously guarded secret ingredients contribute to the taste. Mark and the team make our sausages from the best cuts of meat, producing traditional plain pork, Lincolnshire & Cumberland to Pork & Black Pepper or Pork & Leek to the more outlandish Pork, Cranberry & Pancetta or Pork Thai Sweet Chilli.
5 products
  • Cumberland Pork Sausage Whirls
    Cumberland Pork Sausage Whirls
    Regular price
    £4.45
    Sale price
    £4.45
  • Dry Cured Back Bacon
    Dry Cured Back Bacon
    Regular price
    £4.99
    Sale price
    £4.99
  • Pork and Leek Sausage
    Pork and Leek Sausage
    Regular price
    £4.50
    Sale price
    £4.50
  • Traditional Pork Sausage - Thick
    Traditional Pork Sausage - Thick
    Regular price
    £4.50
    Sale price
    £4.50
  • Traditional Pork Sausage - Thin
    Traditional Pork Sausage - Thin
    Regular price
    £4.50
    Sale price
    £4.50