Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Very very tasty, made the “soup” using onions pepper, or3gano, cinnamon, rosemary, tinned butter beans (drained) and tinned tomatoes, plus seasoning. Absolutely amazing. Added croutons made from artisan sourdough fried in olive oil. Magic!”
“Loved these Calabrian sausages, they're so flavoursome and even managed to cook them in the air fryer. I was a bit worried that they would taste overwhelmingly of fennel, but it was the perfect amount.”
“These excellent sausages shave now become a standard order for us and are better than imported Italian sausages which have too many unnecessary additives for their journey and an indifferent quality of meat. Not to be overcooked, as their fat content is important and they can lose their succulence! Also excellent chopped, along with smoked streaky bacon, into bean and tomato stews with plenty of garlic!”
“Excellent real Italian flavour and chunky texture but losing a great deal of fat in cooking and consequently shrinking by half! Too much fat in the mix?”
“Good texture, just the right amount of chilli for my taste, lovely smell of the fennel when cooking. Used broken up, fried with onions and served with pasta and cavolo nero and creme fraiche sauce”
