Home / Countryfile Magazine - "Pick of the Best sausage makers"
Countryfile Magazine - "Pick of the Best sausage makers"
We are very excited to be featured in the February 2010 edition of Countryfile Magazine listed as one of the
top 8 sausage makers in the UK: Crafting a great banger is a skilful business.
Food writer Vanessa Berridge tracks down the makers of the country’s finest sausages.
John Eaton is a new kid on the
sausage-making block, having
only started farming rare breed
Cornish Black pigs in May 2007,
although the inclination was already
there: “I have always had a yearning
to look after pigs since I was a lad
and used to help on pig farms.”
He now has 120 pigs, from eight
sows, which roam happily on their
hilly site, eating grass, acorns,
windfall apples and peelings. “We
use the whole pig for our sausages
– lean shoulder with belly meat for
a bit of fattiness. The pork is hung
for a week, then minced coarsely,
with no preservatives or additives,
although we can’t call the sausages
100 percent pork because we add
salt and pepper.”
The result is a meaty sausage
that should, says John, be treated
like fresh meat. Available from the
farm or online.
