So many of those people who have tried our sausages say they are so different to any sausage they have ever tasted, and we like to think it is because we have completely stripped back how they are made, making a super traditional and delicious sausage. There are no added nasty bits like rusk and gristle, just sumptuous Saddleback leg and shoulder, melt in the mouth Saddleback pork fat, a few oats, some salt and some pepper.

A lot of time has been taken into developing meticulous recipes that have the perfect balance of meat to seasoning, and ensures every time you eat them they have the exact same delicious flavour.

We use real skins not artificial ones, using sheep skins for our breakfast and pork and apple sausages, and hog skins for our larger sausages.

There are no preservatives used in any Pipers Farm product, therefore in terms of making sausages we use fresh pork meat, thoughtfully only being hung for a couple of days so they last as long as possible in your fridge at home.

Each and every sausage is hand made. One of our brilliant butchers Garry makes them first thing most mornings. Each and every sausage passes through his hands and the skill and craftsmanship in making the mix, and stuffing and tying the skins is fantastic. Being so well practice i’m sure Garry could make them with his eyes shut but there is such passion and attention to detail put into their creation. This month we are offering 3 for 2 on all of our sausages so grab them while they are hot and keep an eye on our blog for all types of sausage recipes coming your way this July.