Sausages - all our sausages and sausage meat are manufactured by us on the premises using meat produced locally and the finest ingredients available.

Consistency, quality and freshness are the key elements in producing goods that people will come back for and we like to think that our products achieve this criteria.

All our sausages contain colouring, flavour enhancers and preservatives, however if you or any of your family members suffer from an allergy to any of the aforementioned items, we have available from the freezer a sausage that is free from preservatives and is also gluten free.

Dry Cured Bacon- is produced by adding a compound of various salts and other flavouring agents, such as sugars, bay leaves, juniper, cinnamon and syrups to sides or prepared cuts of fresh pork.


Because salt is a hygroscopic substance it has the effect of removing liquid from the meat thereby producing a drier product. Most commercially produced bacon is cured using a method known as brine injection which adds water to the meat rather than removing it.

There are several benefits gained by dry curing:- there is less water present therefore less chance of “spitting”, no polyphospahtes are added, therefore no white residue left on your cooking utensils and apart from the salts used, which are a natural preservative as well as a curing agent, no artificial preservatives are added.

All bacon and ham sold in our shop is prepared and cured by ourselves on the premises using our own locally produced pork. We strive to achieve a top quality product for our customers and hope that our efforts meet with approval.