Sausage is one of the oldest forms of processed food. The word sausage is derived from the latin “Salsus”, meaning salted and consequently preserved meat. Although sausages and burgers are available in many different shapes and guises one thing is certain - they can only be as good as the quality of the meat which goes into them. We aim for a consistently high-quality product by making our sausages and burgers regularly, using the finest ingredients. When not available freshly made, most of the varieties are kept in stock in our deep-freeze.


Sausages include:

  • Thin Pork and Thick Pork - our most popular sausage, available all year round.
  • Pork and Leek - a popular variation on the regular sausage, made with freshly chopped leeks.
  • Natural Pork - a very high meat content, gluten free, contains no rusk, artificial preservatives or colouring.
  • Beef - an alternative to pork, made with matured “Shire Meadow Beef”.
  • Pork, Apricot and Shropshire Blue - with diced apricot and crumbled Shropshire Blue cheese.
  • Italian Style - Pork, lots of fresh garlic and a bottle of full-bodied red wine in every mix.
  • Boerewors - A pork and beef sausage made to an original South-African recipe which has won awards in the Natal region. Not linked into 3’s but traditionally cooked in a “spiral”. A unique taste.
  • Venison - made with local venison when in season.
  • Chilli - pork, chilli powder and freshly chopped chillies, feel the heat!



  • Beef burgers - made with “Shire meadows” matured beef, our most popular all-year-round burgers
  • Pork and Apple - available fresh most of the year, “The Triangular Burger”
  • Lamb - made with fresh lamb and a minty seasoning
  • Venison - made with local venison when in season.



Dry-Cured bacon.

Most of the sliced bacon sold in our shop is dry-cured by ourselves. Since the early 1990’s we have used a curing compound supplied by “Dalesman”, a small ingredients firm based in Yorkshire. This produces a high-quality bacon without the water content. You can really taste the difference.