Why we think our Sausages are special at Wiltshire BaconChris
As soon as you bite into one of our sausages you will instantly recognise the difference from most sausages you are likely to have eaten.
Not only are all our products made from British Outdoor Reared Pork, when we make our sausages, we use a natural casing which means that it is not artificially manufactured You will also find that this means no two sausages are the same shape or size!
By comparison when you buy a sausage from most retail outlets they have been produced, in what is known in the industry, as a collagen casing. Whilst this is a manufactured artificial product, it is a totally edible, but perhaps less palatable, casing introduced in the 20th century to help larger suppliers produce the perfect product both in shape and size.
All our sausages are made from primal cuts of lean shoulder pork with at least 85% pork meat, not fat or skin or meat from other areas of the pig that can be dry and less appetising.
Finally, but most importantly to the overall flavour is the seasoning. Black Pepper, Mace and Coriander play a big role in the taste of our sausages, but it is important that in order to get the true flavour we only use fresh. This is why we grind our freshly sourced peppercorns at the time of preparation, giving you the intensity of the flavour as they will still have their natural oils in them.
Our Ginger and Spring onion sausages are made with freshly ground ginger and chopped spring onions and our Chilli Sausages are mixed with the freshest chilies, chopped as the mix is being made.
Finally, I guess the beauty of our products are that they are still made the old fashioned way, by hand, by traditional sausage makers who are skilled at their trade and make the product with love, instead of by robots pressing buttons on big machines.