"Bacon like it used to taste"
Occasionally some of our dry cured bacon is cured using free range, locally produced, thoroughbred rare breed Saddleback Pigs. These animals are fed on naturally produced (non-GM) cereals.
Once cured the bacon is sliced and vacuum packed to seal in all the flavour and freshness.
Sweet Cure:
We have added a unique blend of distinctive sugars to the traditional cure, for those who like a dry-cured bacon but prefer it slightly sweeter.
"A lakeland taste in every bite"
Only the finest quality natural skins are used when making our sausages and our blend of fine herbs, spices and flavourings makes ours a sausage you will want to try again and again.
Our sausages, cooked correctly, will not shrink unlike many factory produced sausages.
1997-98 - Gold Medal & North West Supreme Pork Sausage
Champions West Lancs Trade Show
1998 - Silver Medal - Farmhouse Beef
Silver Medal - Beef & Chilli
Silver Medal - Cranberry & Orange, West Lancs Trade Show
1999 - Finalist of the Cumberland Sausage competition at
the Cumberland & Westmorland County Show
1999-2000 - Silver Medal - Cumberland Sausage
Silver Medal - Pork, Sage & Onion (Gluten Free)
West Lancs Trade Show
We were so fed up with being supplied with poor quality pies, with little or no filling, that we decided to produce our own. Within months we were winning awards and now have a high demand, often selling out.
All our pies our individually hand-crafted on the premises. We make all our own pastry and our fillings are made using specially selected cuts of meat and fresh ingredients to give a quality pie with plenty of filling.
Fillings include:
- Meat and Potato
- Steak and Kidney
- Mince Beef and Onion
- Cheese and Onion
- Chicken and Mushroom
- Chicken and Leek
- Chicken and Ham
- Cornish Pasties
Our award winning pork pies are made the traditional way using hot water pastry and are jellied using trotters to give them that unique traditional flavour.
During hot weather we have a range of bar-b-cue meats including our own selection of burgers.
