Our focus is on three key areas...
Our sausages are made from the traditional and rare breed, 'Large Cornish Blacks', Britain’s only all black pig. In the 1960s, a trend towards intensive rearing led to a decline in the breed, as it wasn’t suited for this type of farming.
They are renowned for their quality meat, and revered for its succulent taste and eating qualities. We grow them slow, as they should be, for the best results, and the best sausage.
Our mature meat is grown at a natural rate, preserving their great flavour. Some say "you are what you eat"; we believe you are what you eat, eats.
Our pigs are fed on a specialist pig mix, made up of a balance of corn, wheat, and rape oil, supplemented with essential proteins, and vitamins, all provided by local farms around Long Marston.
This high protein content, means our pigs grow big, strong, and most importantly, healthy.
Our pigs are also partial to the odd apple, and with the help of our Cublington friends, they have a near constant source of scrumptious windfalls to chew on.
We work together with our manufacturers at Delenco, to produce an authentic, country style sausage. Part of the process involves mincing our best pork.
Nothing but the quality cuts go into the mincer, reducing fat content, and those chewy bits. The mincer is set at an 8ml gauge, meaning our sausage mix stays chunky, and maintains the integrity of the meat, giving a traditional, “meaty” feel to your sausage
Don't believe us? Why not give them a try and see for yourself!