Once again we are in charge of our own production!

About 2 ½ years ago, the plant we were producing from was sold to a third party.  In the 2 ½ years we have gone through 4 contract processors, but none could or would give our products the care we give them on a day to day basis when we were processing our own products.  Now we are back in our original processing facilities.  We can now give your orders the personal touch they deserve. 

We are striving to become your “Pork Butcher” in America.

Our Pork Banger seasoning came from a butcher in the county of Norfolk, as the local butcher makes about 10,000 lbs of sausages per week for his shop and other shops in Norfolk, England.

The Cumberland bangers, Lincolnshire bangers, are from original regional recipes.

In addition to Back Bacon, we make pork sausages, Irish Bangers, Chipolatas, and Pork Bangers with sage.

We cure Gammon Hams, Collar Boiling Bacon, and Back Bacon the old fashion way using the time honored “Wiltshire Cure” which takes time but produces a sweeter more tasty product without the necessity of injecting phosphates into the meat.

Our fresh products include Rind-On Leg of Pork, and Rind-On Loin of Pork, the fresh hams can be in joints or Whole Legs of pork. Perfect for that Sunday Roast.

We also carry Black Pudding and for our Irish friends we carry White Puddings as well as a line of Cornish Pasties, Steak and Kidney pies ( and Kidneys for making your own), plus Steak and Mushroom Pies.

Our Pork Pies are outstanding, I know because we make the filling and it contains some of our Back Bacon to give the pork pies that pink color when cooked.  We always have them on hand in packs of 2 individual Pork Pies, and larger 1 ½ lb. Pork Pies for parties.

We carry a limited line of British Staples, including HP, Paxo, Oxo, Branston pickles, Yorkshire Pudding mix, Heinz baked beans, Bisto gravy, and marmalade.