Bacon and Sausages

Our Pork bacon is sourced from the best, award-winning producers, who share our commitment to producing high quality Bacon. Each bacon producer has their own traditional curing methods - perfected over many years, which results in outstanding flavours and texture.

Our sausages are handmade on the butcher's block using the finest ingredients. Whether it's our classic Pork Sausages or one of our many flavoured Sausages, our collection is tried and tested recipes and a true chef-butcher collaboration.

Some Of Our Customers Favorites are...

Pork and Leek Sausages

Just one of the many flavoured sausages we have to offer!

Made in-house, this sausage features rich free-range pork and leek in natural hog casings. Succulent and savoury, this delicious pork sausage is superb as a crowd-pleasing sausage to enjoy with silky mash or other seasonal vegetables.

Unsmoked Dry Cured Back Bacon

Our dry-cured back bacon comes from the back of the pig: the same place as pork chops.

Taken off the bone as well as the rind, this cut is then cured in brine.

Perfect for your weekend fry-up.

Handmade Traditional Pork Sausages

These are exactly what they say on the tin, a Traditional Pork Sausage, packed full of meaty goodness and the perfect accompaniment to any breakfast or bbq!

Smoked Dry Cured Back Bacon

Our smoked back bacon is cured using modern smoking techniques, the result is a bacon product with an added saltier taste without being overpowering, and a depth of flavour and sweetness from the delicate curing process. Ideal when served as part of a full fry up breakfast, or in bacon rolls, or bacon sandwiches.

Pork Sausage Meat

Traditional pork sausage meat, perfect for the adventurous home cook looking to make sausages, stuffing, sausage rolls or meatballs from scratch.

Gently seasoned and totally gluten-free, this sausage meat is ready to take on all your most daring flavour combinations.

Handmade Badsey Butchers Hot dogs

Our flavoursome Badsey Butchers Hot Dogs are ideal for both midweek meals or weekend treats, especially when enjoyed with a glass of beer or cider.

These franks are delicately smoked and are an excellent, nutritious sausage for the whole family to enjoy.

Frequently Asked Questions

Please reach us at info@badseybutchers.com if you cannot find an answer to your question.

What is the Difference Between Streaky and Back Bacon?

The main difference between streaky and back bacon is the fat content. Streaky bacon (sometimes called side bacon) comes from the belly or side of the pig and is fattier. On the other hand, back bacon comes from the pork loin in the middle of the pig and has a lower fat content.

How Should You Cook British Bacon?

There are a range of different ways that you can cook bacon. For extra crispiness, pat your bacon rashers dry with paper towels. Then, lay them out in a pan with hot oil, trying not to overlap any pieces. Cook on high for a couple of minutes on each side. To get rid of excess oil, lay the cooked bacon pieces onto a paper towel before serving.

What Cut is Pork Bacon?

Pork bacon comes from any area that has a high-fat content. Traditional British back bacon comes from the back of the pig (also known as the pork loin), while American-style streaky bacon, also known as side bacon, is cut from the pork belly.

What Cut Of Pork is Used in Sausages?

Sausage meat can come from anywhere on the pig, however, the highest quality sausages are usually cut from the shoulder or leg, before being ground with a selection of herbs and spices. The shoulder and leg of the pig offer the ideal meat to fat ratio of 80/20.

How Long Does it Take To Fry Sausages?

In a pan on low-medium heat, sausages will take around 15-20 minutes to cook through. This will change depending on the size and thickness of your sausages. Try not to crowd your frying pan, as this will lengthen the cooking time.

How Long Do Sausages Take To Cook in the Oven?

Cooking your sausages at 200°C will take around half an hour, however, this may vary depending on the thickness of your sausages. The internal temperature of your sausages should reach at least 70°C before being removed from the oven.