A taste of tradition

We're often asked what makes our sausages taste so good. The answer is we keep things simple.

In our 75 years' experience of making sausages we've always stuck to our traditional family values, good quality ingredients and tried and tested recipes.

We've been making sausages since 1935 when Harry and Jim White made their first sausages from an old family recipe. Harry and Jim, who founded the business, knew their pigs. They were successful pig farmers well before they started selling sausages. They knew that what makes a great sausage is good quality meat and the right cuts of pork.

Today, Jim’s son, Graham, continues the tradition, ensuring the Porky White remains as meaty and tasty as ever. All our sausages are made from good quality, British-reared pork of the highest creditation. We only ever use belly and shoulder of pork and we keep the pork coarsely chopped.

Our recipes are still based on the original family recipe from the 1930s, with just a bit of tinkering and perfecting over the years. The secret is in getting the right balance of pork and other quality ingredients, such as freshly baked breadcrumbs, lemon, honey and spices, to make sure Porky White sausages are always tasty and succulent.

With three recipes to choose from, Originals, Surreys and our Roasted Cumin and Garlic Anniversay Specials, there's a Porky White that's just right for every member of the family and for every occasion