We are more than just sausages!
Where it all started. From our stand-bys jalapeño-cheddar and apple & sage, to our changing Wurst der Woche and collaborations with local restaurants and foodie folks. Produced every Friday. Too much to devour over the weekend? They freeze for later enjoyment very well.
Whether you like it streaky or prefer back bacon, we've got the smoked, thick-cut bacon you're missing. Often, we also stock some super tasty pancetta.
Don't call it blood sausage. Ours is a traditional, flavourful Scottish recipe made with gluten-free oats. We also make a tasty white pudding too.
We also make cured sausages like chorizo, andouille and our popular ready-to-eat knackers, which are great for snacks.
Every now and then we'll try something new, like our hamburger must-have bacon jam or Bacon Dreams, which is a bit like Schmalz, but a million times better.