Our Lincoln sausages are made from pork shoulder flavoured with a blend of herbs and spices including sage. These sausages are great in toad in the hole

Steaks (sliced to your preference from the cured leg joint).

The pork is dry cured to our own recipe and not bulked up with water or injected so the resulting bacon does not leave pools of water in the pan on cooking as does some mass produced bacon.

The pork is dry cured to our own recipe and not bulked up with water or injected so the resulting bacon does not leave pools of water in the pan on cooking as does some mass produced bacon.

The pork is dry cured to our own recipe and not bulked up with water or injected so the resulting bacon does not leave pools of water in the pan on cooking as does some mass produced bacon.

It is Oak smoked by ourselves.

Our Pork and Leek sausages are made from pork shoulder with real leeks.

Plain is hardly the word for our delicately seasoned sausages, made from pork shoulder with a small amount of rusk for texture. Again good on the BBQ and for most sausage recipes or simply in a bread roll with onions

Our Lime and Chili pickle sausages are made from our plain mix combined with a spicy chutney – great for the bbq. They are one of our favourites.

Our Gluten free sausages are made for Coeliac suffers or anyone else with a wheat intolerance. Due to the requirements for ensuring our preparation process is completely free from gluten sources we actually make these sausages on a different day than our standard range.

Our Cumberland sausages are made from pork shoulder expertly seasoned with our own special blend of herbs and spices. Although traditionally produced as a single coil we produce Cumberland sausage links for your convenience. Very good on the BBQ and for sausage casseroles. They are one of the most popular sausages in our range.