Here at Sausageland we provide top quality Handmade English Sausages and Bacon in France, together with Pork joints.
Sausageland 4 Place Yves Massy 24360 Piegut Tel : 0553605347
Special Offer If you come into the shop on a Friday you will get 5% off all Pork products.
We currently have Lamb and Hogget for sale in the shop.
Kelvin is going back to the UK to pick up beef on 12th August and so if you want beef let us now before he leaves on 12th.
As you know the exchange rate has hit a high at the moment and we have taken all the losses so far but we cannot sustain this so prices on UK beef will increase by some 10%.
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.
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.
We now have a regular supply of 28 day hung British Beef. You can place your orders using the usual form or visit us in the shop.
We are pleased to offer Cheese from C’est Cheese.
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’.