Sausages and Cured Meats


Sausages 2We stock all of the usual products you would expect to find in a butchers shop, from traditional Sunday roasting joints to our multi-award winning sausages.

All of our sausages are manufactured on site in small batches from a minimum of 85% free range Dingley Dell Pork  ( and our standard sausage the Hobsons

Choice received very favourable reviews by the renowned food critic Matthew Fort (

As well as the Hobsons Choice English breakfast sausage, we always have traditional herby bangers, and our famous coarse ground continental style Italian Stallion sausage.  This is a pure meat sausage flavoured with fennel seeds, garlic and chilli in the southern Italian style.

Every week we add one or more other varieties which have included Boerwors, Merguez, Smokey Maple with chilli and garlic, Red Onion Marmalade, or anything that catches our imagination.

We use fresh ground spices and make all of our sausages from scratch and are happy to make bespoke sausages according to customers specifications (minimum order 3kg) and we make gluten free sausages to order.

Ham and Bacon

We both produce our own dry cured bacon but in times of high demand we also use some dry cured bacon from our ham supplier Broadlands Hams ( who use only the finest British pork, cured to our 25 year old Norfolk recipe. Contains no added water.

We also stock molasses cured black, back bacon and gammons from the Taste of Suffolk, Bury St Edmunds who cure their gammons using Dingley Dell pork.

Their hams, produced at in Norwich using only the finest Quality British pork, are matured longer on the bone for flavour.

Their Norfolk cure recipe complements the meat to give a succulent ham that has a superb texture. Unlike mass produced ham these Traditional ham contains no added water.

Spanish Produce

We stock a range of Chorizos and Morcilla supplied by the excellent Azahar Artizan Spanish foods who import directly from the producers in Spain. These cured meats are the finest quality and range from simple cooking Chorizo through to the more esoteric Compango, a trio of meats ideal for Cocido or Fabada. 

We also have lightly smoked Asturian Wild Boar and Venison Chorizos and Salamis.

Chorizo and Morcilla

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