Knackwurst x 8 Gift Cards salt and spices and then

salt and spices and then gently cold smoked over beech for 24 hours

Most of our bellies & loins go to making farce for pâtés and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar

mildly garlicky flavour

They come in two sizes

Knackwurst x 8 Gift Cards salt and spices and thenUsing a precise balance of lean pork leg, pork back fat & confit skin we make a fine emulsified farce. We then fold through cold smoked and finely minced pork jowl & belly, fill in to lamb casings, dry overnight, cold smoke all day and then cook. Its a long and technical process but the result is one of the best sausages iv ever had let alone made! A frankfurter on a whole other level. Each sausage is approx 70 80 grams