Tel 07710 393814

 

 

 

 
           

"First Rate"

 

What goes into our Whole Hog Pork Sausage

 

How to cook sausage

 

       
  Michael Wignall, Michelin Chef

 

 

 

"The Best in the Business"  
Robert Ramsden , former Yorkshire Professional Chef of the Year  
"Exceptional"  
Bruce Elsworth, Angel, Hetton  
"Excellent"  
Barrie Higginbotham, Old Deanery, Ripon
"Wonderful"
Linda Hearn, Slow Food North Yorkshire
 

 
         
                   
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