In 1935, pork butchers Harry and Jim White opened their first shop in Ewell, Surrey. The brothers used an old family recipe handed down from their father to lovingly create quality, tasty sausages. To this day, Harry and Jim’s legacy continues.

The independent family-run business still use the same recipe to make a range of award-winning Butcher’s Select sausages. All three varieties — Pork, Cumberland and Lincolnshire – use natural casings and prime cuts of British pork.