This week’s sausage of the week has plenty of tropical flavours with a touch of Aromatic Spices. This Sausage was originally made in celebration of a visit from Chief Gappa in 2007, who appeared in Channel 4’s Meet the Natives.
You can get a pound of Tropical Tanner Sausages for half price when bought with a pound of any other sausage. The offer’s limited to one pound per customer.
This week’s sausage is a nice traditional Pork and Chive. Chives add an onion flavour, being the smallest of the onion family. They are known for their beneficial effects on the circulatory system and their ability to repel insects! On top of this they taste very good! You can get a pound of Pork and Chive sausages for half price when you buy a pound of any other sausage. The offer’s limited to one pound of Pork and Chive sausages at half price per customer.
This week’s sausage is a delightful Suffolk Spicy recipe. The spices are mild, setting off the flavour of the pork without a lot of heat. It includes mixed herbs and ginger for a gentle but distinctive taste. Ginger is well known to aid digestion and is known for its curative properties, so these sausages not only taste good, but they make you feel good too. You can get a pound of Suffolk Spicy Sausage for half price when bought with a pound of any other sausage. The offer’s limited to one pound per customer.
This week you have the chance to try out a brand new sausage as our Sausage of the Week. Our newly developed recipe for Pork and Veal sausages combines premium cuts of local pork with cruelty free veal to provide an unbeatable taste. You can pick up a pound of these new sausages at half price when you buy a pound of any other sausage. The offer’s limited to one pound of promotional sausages per customer.
It’s National Butchers’ Week all this week! This is a special event organised by Meat Trades Journal to promote the expertise that’s on tap from your local butcher. To celebrate, we’re providing plenty of offers available throughout the shop, including our Sausage of the week, which is Pork and Chestnut. Other offers include the local Rose Veal which is available all week or our delicious mince offers. We’ve also got 20% off local free range leg of pork. Don’t forget the special six meals for £17.50 too!
An important aspect of National Butchers’ Week is to highlight the expertise that butchers have. When you buy from an experienced, qualified butcher, you can tap into a wealth of knowledge about the cut of meat you’re buying and how best to prepare it. This includes the “Ask the Expert” initiative that encourages you to ask your butcher how best to prepare your food, what sauces complement which meat. You can also ask about quantities for numbers of people dining and for advice on roasting times and temperatures. When you buy from us, you’re not just grabbing a package off the shelf, we want to help you to enjoy your food, so do please Ask the Expert if you have any questions!
This week’s sausage is Pork and Chestnut. This combines the most succulent ground pork with the soft, sweet flesh of sweet chestnuts. Chestnuts are the only nuts that contain vitamin C, so these sausages are good for you! Sadly the vitamin content is reduced once cooked, so it would be a stretch to describe these delicious sausages as one of your five a day! However, they will definitely tantalise your taste buds. You can get a pound of Pork and Chestnut sausages for half price this week when you buy a pound of any other sausage. The offer’s limited to one pound of promotional sausages per customer.
They’re finally here! Below are the templates for each class in the hotly anticipated Easter Colouring Competition. You can click the picture and print them off from here or come into the shop to collect one. Please make sure that your entries are in by Thursday 5th April as judging will take place on Good Friday. Winners will be announced on Easter Sunday. There’s a different picture for each age group.
Class 1: Ages 2+3
Class 2: Ages 4+5
Class 3: Ages 6+7
Class 4: Ages 8-10
We have some more rose veal in. Available all next week, this is locally and ethically reared so you can enjoy this treat without worrying about cruelty or suffering. Why not treat yourself to some and pop into the butchery next week?
Following the success of our previous colouring competition we’re hosting one for Easter. See if you can do better than our heavy handed crayon artist here!
We’ll supply colouring templates from 24th March in store and on this website. There will be categories for 2+3, 4+5, 6+7 and 8-10 year olds. Please ensure that the entrants’ name and contact details are on the reverse of their entries.
Judging takes place Good Friday, so entries will need to be in by end of Thursday 5th April.
This week is Bacon Connoisseurs’ Week, so we’ll be celebrating the very best bacon from Red Tractor farmers and bacon producers and make that a top priority. Pictured is Andrew at last year’s celebrations with Oz Clarke, a well known lover of British Bacon.
We have recently won some more awards, one of which was Gold for our new bacon, Smoked Streaky Saddleback, this is another great year! We’ve won awards the last two years but it’s great to win for something new. We want to share this with our customers, so we will be having taster sessions on Friday 23rd and Saturday 24th March between 10:00am and 12:00pm, to help our customers understand Bacon a little bit better. We’d love for you to come along as well!
Our meat is locally sourced from Blythburgh Real free range pork, www.freerangepork.co.uk. Helping to keep that carbon footprint down and supporting Red tractor farmers!
British Bacon is part of our national heritage; there are records of the Romans salting sides of bacon as early as 200BC and Julius Caesar brought his own bacon with him when he landed in ancient Britain in 55BC To save one’s bacon ‐ indicates that a situation has been rescued. This has little to do with the bacon that was brought home; rather the word here could derive from Baec which is Old Dutch and Anglo‐Saxon for “back”.
However, like many sayings, there are other suggestions as to the origin. The most likely of these is that, in the
early 17th century, “bacon” was thieves’ slang for “escape”. Alternatively, Brewer suggests it may mean the sides of home‐killed bacon that every peasant family would have hanging up in the house; this would have been valuable property and if you or somebody else “saved your bacon” from fire or theft you would have had a narrow escape.