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  
Bruce Elsworth, Angel, Hetton  
Barrie Higginbotham, Old Deanery, Ripon
Linda Hearn, Slow Food North Yorkshire

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