We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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Our spicy merguez sausages are handmade from grass-fed lamb and beef that comes from small, family run farms in Dorset and Wiltshire and that has been mixed with oats, salt black pepper and herbs. We use natural casings that allow the sausage to breathe, infusing the meat to give a rich, even flavour throughout. Perfect for any full English breakfast.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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Our naturally grown, free-range goat is hung on the bone for up to 7 days and has been hand-trimmed by our master butchers to provide lean meat with a deep, rich flavour. Grass-fed goat has a better ratio of Omega 3 to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels. Eating meat from animals that themselves have only eaten a natural diet rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It’s a healthy choice to make.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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We must emphasise, our haggis is soft and meaty rich. It is not an oaty biscuit for slicing like many others.

Cooking: Pre-heat oven to 150 degrees C. Leave the haggis in its casing but remove any Fruit Pig labelling if possible. Wrap in foil and place in a spacious roasting dish (smaller oven proof dish if just cooking a chubb). Pour in boiling water to 2-3cm deep. Re-heat until piping hot in the middle (chubs (see image) take 60 mins, 1.25kg (see image) 90 mins, Chieftain 120 mins). Quickly check water level every 40 mins and refill with boiling water as necessary…if in doubt add some water.

This item has been previously frozen and is not suitable for home freezing.

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Our pork and apple sausages are hand-made from outdoor-reared Saddleback pork from small family-run farms in Dorset and Wiltshire mixed with oats, salt black pepper and herbs. We use natural casings that allow the sausage to breathe, infusing the meat to give a rich, even flavour throughout.

Perfect for any full English breakfast.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

The post Pork & Apple Sausages (400g) appeared first on The Dorset Meat Company.

Our Polish pork Kielbasa with a generous hint of garlic are hand-made from outdoor-reared Saddleback pork from small family-run farms in Dorset and Wiltshire. We use natural casings that allow the sausage to breathe, infusing the meat to give a rich, even flavour throughout.

We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.

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