Pigs in blankets

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A pack of twelve oven-ready chipolata, homemade, tied to cocktail size and wrapped in a rasher of smoked streaky bacon. A dozen to a pack.

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We like to get our pork from Chris Schwier, who runs a small family farm just on the Norfolk side of the Suffolk boarder. He has an outdoor herd of Large Whites crossed Duroc, which is looked after by a small team and finished in strawed barns for consistency. Bramfield Meats, who do all our butchery logistics, also use these pigs for their range of cured products. We feel this echoes the quality and prestige Chris’ pigs provide.

Additional information


Sausage: Pork trim (82%), Water, Rusk (WHEAT GLUTEN), Ground Black Pepper, Salt, Nutmeg, Dried Sage, Ground Ginger, Thyme, Marjoram. Preservative E221. ALLERGEN IN CAPITALS

Bacon: Smoked Brine Cured Bacon. 89% Pork. Preservatives E230, E250 (sodium nitrite, natural salt), Antioxidant E300 (ascorbic acid, vitamin C)



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