Our priority is to supply the best pork products we can. Great care is taken in the breeding process to produce long, lean carcasses.

Our Sausages are all handmade using natural skins and at least 85% of the finest Shoulder Pork and Belly meat.

We use the legs and loins for our Bacon and Gammons. The dry curing process is done in a traditional way using only natural salts, mixed with brown sugar to give a sweeter taste. No added water and certainly no shrinkage when cooked.