Sausage & Bacon
Wiltshire Cured Back Bacon
Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine for 3 to 4 days.
Old-Fashioned Middle Cut Bacon
Our delicious Dukeshill Bacon is dry cured by hand using salt combined with brown sugar and is full of traditional bacon flavour.
Black Pudding, 1kg
Our Black Pudding is made the old-fashioned way - with fresh rather than dried blood - for a really special flavour!
Our Pancetta is a Gold Medal winner from the Great Taste Awards - an authentic taste of Italy.
For our pancetta we use only the finest pork bellies, and cure them traditionally with sea salt, sugar and herbs to make sure this pancetta is every bit as good as the very best It...
Extra Meaty Pork Sausages
For those who share the continental view that sausages should be pure meat with some judicious seasoning!