Pig and Co Sausages
18 August 2012
We are VERY excited about this new ramge of fantastic free range, rare breed bangers with very unique flavours! Choose from Blackden Moles, Sugarbush, FiggyPiggies or Cheshire Traditionals - among others! As an added bonus they’re also all Gluten Free! Join us on Saturday 18th August - meet the makers and taste for yourself! More info here...
Pig & Co is a family run business where the pigs are an important part of the family! This family, headed up by Julian Price, along with his wife and son, are based at Blackden Hall, one of Cheshire’s most historic buildings.
Pig & Co treat their pigs with respect during their life, letting nature take its course, letting them roam and wander and grow at their own speed. They also treat them with respect and creativity once they’re gone, by using them “nose to tail” to produce delicious and unusual pork products.
The tasting team at Brown and Green have had much difficulty in selecting their fave 8 sausage flavours from the mouthwateringly tasty range! But for the moment at least, we have settled on the following - till we hear what you think too...
Sugarbush - maple syrup & fenugreek
Blackden Moles - chocolate & chilli (with hint of lime)
Blatant Porkies - traditional, just the pork
Hey Pesto - feta cheese, pine nuts, basil & sundried tomato
Red Devils - hot chilli, paprika & tomato
Blackden Breakfast - lightly herbed and seasoned
Figgy Piggies - fig & walnut
All the above sausages have at least 85% pork content, and as an added bonus they are all gluten free too, without ANY loss in flavour or texture - we really can’t stress enough that these are absolutely fantastic sausages whether you require a gluten free diet or not!
There are three main breeds of pig in the Blackden Hall free range, natural herd - Large Blacks (the UK’s rarest pig), Large Whites and Saddlebacks. Full pedigree, rare breed free range pigs are reared and the rare and native breeds are also crossed to produce the finest free range pork.
All of the pigs are kept outside all year round. They are born outside and live outside - doing what pigs should do. The first time they go into a building alive is also the last time.
Now this full free range approach isn’t that popular, as the pigs grow so much more slowly (or naturally, if you prefer). The additional months of expensive feed and care costs are quite considerable, almost doubling costs of raising pigs compared to intensive methods. So for those looking to sell “cheap pork” and make a quick buck, it just doesn’t add up. But for Pig & Co, looking to respect the animals and produce food with award winning taste, it works just fine. Likewise for Brown and Green, and our customers we hope too!