- Our products are totally allergen and nitrate free
- We use no artificial colours or flavourings
- All our meat is British; free range Pork, Wild Boar and Duck, Wild Venison, Compassion in World Farming approved Rose Veal, PGI Welsh Lamb and British beef.
- Animal welfare is a high priority and we are uncompromising in the ethics of our meat sourcing
- We offer bespoke product development and manufacture. Please contact for details
- We specialise in using traditional breeds such as the Saddleback pig, Welsh black cattle and Welsh Mountain lamb.
- We have full SALSA accreditation and have always operated with a 5* hygiene rating
Hot Smoked Bath Chaps
A British stalwart for over three hundred years, moist and meaty, cured, pressed and hot-smoked pig's cheek made from free range British pork. Named for the City of Bath, these are delicious thickly sliced and fried slowly until crisp and unctuous. Traditionally served with Pease Pudding, but equally delicious with mashed potato and seasonal vegetables they can be used in pasta sauces (carbonara is particularly good) or thinly sliced, they are a great addition to a charcuterie board. Perfect for adding to soups and stews, slow cooking brings out the flavours admirably.
Hog's / White Pudding
A West Country favourite; this lightly spiced sliceable sausage is perfect for breakfast. A great alternative for those not overly keen on Black Pudding, it can be used in many recipes or served as a meal in itself. Traditionally, white pudding is made with a high cereal content whereas ours uses only a small amount of gluten-free oats, making for a much more delicate texture.
Our French-style smoother, richer black pudding inspired by James' French Grandmother's recipe. Cook for no more than one minute a side or for a crisp, decadent experience, fry very slowly until one side is perfectly crisp before flipping over for a few moments. Traditionally served with apple sauce, good bread and salad, our Boudin Noir is delicious for breakfast, or used in recipes; Scallops, Boudin Noir and Pea Puree being an exceptionally good combination.
The name Pastrami, comes from the Romanian pastrama meaning to ‘conserve food for a long duration’ and found fame in late 19th century America, where it was first introduced by Eastern European immigrants. Traditionally made with goose breast, its production soon became synonymous with beef, a cheaper meat, which was more readily obtainable. The first Pastrami sandwich was made in New York in 1887 by the kosher butcher Sussman Volk, the recipe for which, was said to have been swapped for luggage storage! In Utah it has been a favourite cheeseburger topping since the 1960s.
Our Monmouthshire Air-Dried Pork Collar, Mexican-Style Huetamo Chorizo and Fennel Salami went down a treat with Matt Tebbutt and his guests on February the 29th’s episode of Saturday Kitchen. Showcasing Welsh produce to celebrate St David’s Day, we featured alongside a host of other fab Welsh food and drink producers and our Pork Collar was declared “delicious” by drinks expert Helen McGinn.
Catch up here, while you can.