10x Pigs in blankets 300g

Cooking instructions

Remove all of the packaging and place on a foil lined tray in a preheated oven at 180C, 350F or Gas Mark 4 for 20mins, turning halfway through cooking.

Storage instructions

Keep in the fridge. Previously frozen - not suitable for freezing. Minimum use by date 26th December.

Ingredients

Chipolata sausages (70%) (pork 89%, water*, seasoning (breadcrumbs, (wheat flour, yeast*, salt*), potato starch, sea salt*, ascorbic acid E300*, white pepper, ginger, sage, sugar, nutmeg, black pepper, thyme, rosemary extract), natural sheep's casings, bacon (30%) (pork, salt*, sugar, preservatives: E250*, E252*) (* non organic).

Allergens in bold.

Handmade in the Riverford butchery.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.

Organic pork farmers

The organic pork in our sausages comes from Helen Browning at Eastbrook Farm in Wiltshire. Helen set up her farm over 27 years ago. She’s a champion of organic farming and giving animals the best quality of life – in fact, she’s Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.

Helen’s organic breeding herd of 200 sows are pure British Saddlebacks – a native breed that thrive outdoors, make great mothers and produce great flavoured pork. Boars are Large Whites, a typical UK outdoor-reared cross. They counter the fat levels found in pure breed Saddlebacks, but not enough to change their special flavour.

The organic bacon blankets come from Richard Hazell on Scrubbets Farm in Tetbury, Gloucestershire. His pigs are mostly of the Duroc breed, mixed with Landrace and Large White. This makes for hardy animals with tasty meat, granted an old-fashioned flavour and texture by their higher fat content.

Both farmers rear their pigs outdoors to the highest welfare standards.

Nutritional Information