Sausageland – English Sausages and Bacon in France

Here at Sausageland we provide top quality Handmade English Sausages and Bacon in France, together with Pork joints.

A Happy New Year to all our customers and a big THANK YOU for making Christmas 2011 our busiest yet .

Some dates for your diaries:

• The shop is open as normal on Friday 13th January, when we will be taking a 2 week break.
• We will reopen on Wednesday 1st February.
• Deliveries to all our drop off points will start again in February and dates will be posted here shortly.

The Shop

The Sausages

Our sausages are handmade here in France using quality meat, seasonings and a small amount of rusk to give a good texture. No preservatives are added and the skins are entirely natural.

The Bacon

Our bacon is dry cured. Ever wondered why you get a white puddle in your pan when frying bacon? A lot of commercially produced bacon is injected with salt water to speed up the curing process. We DO NOT do this the dry curing process can take up to three weeks, please remember this when ordering.

“Bringing Home The Bacon”

There are a number of suggested origins for this phrase, here are a couple of common ones. Feel free to contact us if you know of others.

“In the twelfth century, a church in the English town of Dunmow promised a side, or ‘flitch’ of bacon to any married man who could swear before the congregation and God that he had not quarreled with his wife for a year and a day. A husband who could bring home the bacon was held in high esteem by the community for his forebearance.”

“It refers to the old fairground contest of catching the greased pig, whose prize was the pig, so the winner brought home the bacon.”

Or maybe “The 16th Century custom that when visitors came over, people would hang up their bacon to show off. It was a sign of wealth that a man could ‘bring home the bacon’. They would cut off a little to share with guests and would all sit around and ‘chew the fat’.