Love British Food - Don’t forget about the ‘British Banger’

Buying British Pork, Bacon and Ham

British pork is produced to some of the highest welfare standards in the world.

British pigs do not receive growth-promoting hormones and any antibiotics are administered only under veterinary direction.

Think twice before buying that packet of pork, bacon or ham with the words ‘product of the EU’ as there is a 70% chance that it comes from a farming system that would be illegal in Britain.

British pork, bacon & ham travels less far from farm to shop so regardless of how carbon footprints are calculated it self-evidently has a lower carbon footprint.

Choosing British pork, bacon and ham means supporting British farmers whose work helps to keep the British countryside the way we want it to look: no pigs – no countryside!

Don’t forget about the ‘British Banger’

There are over 400 varieties of sausages available in Britain today, many named after the places they were originally made. A good British sausage is juicy and plump with a meat content of at least 70%. Sausages can be made from other minced meats but they are most often associated with minced pork.

Here are some examples of regional sausages but why not try and find out about your local sausage or come up with your own sausage recipe?

Cumberland: a coarse sausage highly seasoned with black pepper and spices; it is sold unlinked but curled. The Cumberland Sausage Association is currently seeking European protection for the Cumberland sausage.

Lincolnshire: a rich, meaty pork sausage with a distinctly herby flavour, normally sage or thyme.

Gloucester: a sausage traditionally made with distinctive Gloucester Old Spot pork, sage and apples.

Marylebone: a pork sausage to which London butchers traditionally added mace, ginger and sage.

Oxford: a pork and veal sausage to which lemon, sage, savory and marjoram are added to balance the flavours.

Welsh: a pork sausage flecked with green leek.

Suffolk: a course sausage made with sage and thyme.

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