Surrey Premium Pork Chipolatas

Talk about a chip off the old block! Because the Surrey Chipolata boasts the same gob-smacking taste as its big Surrey brother – but for smaller mouths. Made from the finest cuts of pork and seasoned with pepper, lemon and honey, these bite-sized beauties pack a real porky punch. Perfect for picnics, parties and pigs in blankets, kids of all ages (and we’re looking at you, Dad) find them irresistibly moreish.

Pork 82%, Water, Honey, Bread Rusk (Wheat Flour [Calcium Carbonate, Iron, Niacin, Thiamin], Salt, Raising Agent: Ammonium Carbonates) Salt, Lemon Juice (Lemon Juice Concentrate, Preservative: Sodium Metabisulphite), Sage, Spice Extract (Coriander, Nutmeg, Cayenne) White Pepper, Stabilisers: Sodium Diphosphates and Triphosphates, Yeast Extract, Black Pepper, Dextrose, Preservative: Sodium Sulphite, Thyme, Ginger, Antioxidant: Sodium Ascorbate.  Filled in beef collagen cases.

Allergen Advice

For allergens see ingredients in bold.

One pack contains 10 portions.

Whilst every precaution has been taken to remove bones some may remain.

Free of genetically modified ingredients.

All packaging 100% recyclable.

Below is the nutritional information and typical values for uncooked sausages.

Per (36.0g) sausage

Energy 367.2kJ/88.6kcal
Fat 7.3g of which saturates 2.8g
Carbohydrates 1.5g 
of which sugars 0.5g
Fibre 1.1g
Protein 4.8g
Salt 0.52g

Per 100g

Energy 1020kJ/246kcal
Fat 20.2g of which saturates 7.7g
Carbohydrates 4.0g
 of which sugars 1.3g
Fibre 3.0g
Protein 13.3g
Salt 1.45g




The name 'chipolata’ given to small sausages has its origins in the French language. The word 'chipolata' comes from the French term 'cibollette,' which means chives, a herb known for its mild and delicate flavour. The connection between chives and small sausages lies in the fact that chipolatas are traditionally made with finely ground or minced meat mixed with herbs and spices. The inclusion of chives or other herbs in the sausage mixture gives them their distinct flavour profile. Over time, the term 'cibollette' evolved into 'chipolata' and became widely used to refer to these small sausages.


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Things you may like to know

Are your products gluten-free?
How do you source the meat that goes into your products?
Which cuts of pork go into your pork sausages?
Is a high meat content better?
Where can I buy Porky Whites?
Are your products made in the UK?