We’ve all heard the stories about what goes into sausages. As sausage makers ourselves, we’ve heard every myth and whisper going. That’s why we want to be straight and upfront with you. Because we've nothing to hide. In fact, we're hugely proud of our products and what goes into them.
We’re a family of pig farmers but we’re also animal lovers too. Contrary to what you might have heard, the two aren’t mutually exclusive. We respect animals and recognise the relationship people have with them. So we care passionately about where our animals are from and how they’ve been reared. Honestly, it’s as important to us as it is to you. Perhaps even more so, given that our livelihood rests on it. That’s why we’re part of the Red Tractor food assurance scheme that provides traceable, safe food that’s been responsibly produced and has met exacting standards. It’s nationally recognised and a handy signpost for consumers looking for British food and drink they can trust.
Talking of British food, all the pork, beef and chicken that goes into our products is exactly that. British. Every Porky Whites product is made from an animal that was reared in the UK. Not just that. We can tell you exactly what farm it was raised on – even what the farmer’s name is.
As we’ve already mentioned - or to be more accurate, shouted loud and proud - all our pork is British. In other words, reared in the UK on farms that have adhered to some of the most comprehensive farm and food standards in the world. But the reason why Porky Whites sausages are a cut above is that they’re made from real cuts of pork including shoulder and belly. No nasty emulsions. Just large coarse cuts of deliciously tender pork.
The only exception to this is our Porky Lights range. In these lower fat sausages, we use selected, hand-trimmed cuts of extra lean meat. Because it’s the extra lean meat that makes them lower in fat without losing any of that porky tastiness.
Different animal. Same uncompromising standards. We might have built our reputation in pork but we’re fast making a name for ourselves with our succulent beef.
Our premium meatballs are made using the traditional method of combining prime cuts of British pork and beef. You already know the quality of our pork. Well, likewise our beef. We insist on using beef flank because it’s big on tenderness and flavour. And to make it leaner, we hand-trim any excess fat but leave enough to keep that exceptional flavour. Our burgers are also so lean they come under our Porky Lights range. That’s because we only use the leanest cuts of mouthwatering chuck steak.
For our Chickolatas we use a delicious combination of premium British chicken breast and thigh. The breast meat is leaner and hence lower in fat. While the thighs are more flavoursome. Individually, both cuts of meat are bang on the money. But it’s the way we put them together that sets our chicken sausages apart.