SAUSAGES & BACON

We make the sausages ourselves at Pitshanger Lane using meat from the shoulders and bellies of our free-range pigs. Depending on the type of sausage we add a variety of fresh ingredients, some rusk, a pinch of seasoning, a little water and then we fill into natural hog casing to be linked finally by hand. The sausages we have on offer easily suit any meal, breakfast, lunch or dinner, and in–between too!