The Provenance of our Burgers, Sausages & Mince
Beef Burgers, Beef Mince and Beef Sausages
All of the beef used in our beef burgers, beef sausages and mince is born and reared in UK then minced here on our premises by our own butchers. The cut typically used is referred to as “clod” and is from the neck end of the carcass. Off cuts from some finer cuts also go into the mince – you lucky people!
Pork Mince and Pork Sausages
All of the pork used in our pork sausages and mince is Blythburgh free range pork, born & reared at St Margaret’s Farm in Suffolk and then minced here on our premises by our own butchers, using natural hog casings or sheep casings for our chipolatas. Ingredients include only;
- Blythburgh free range pork
- Breadcrumbs
- Salt
- Spices
- Leek Powder
- Stabilizer E450 - Diphosphate obtained from animal bones
- Sugar
- MSG E621 - from Tapioca – treated by the body like other naturally occurring glutamates found in meat, fish, milk, and many vegetables
- Preservative E223 – Sodium Metabisulphate (as found in Beer, Wine, Soft drinks, Dried fruit, Juices, Cordials, Vinegar and potato products
- Yeast extract
- Onion powder
- Antioxidants – E300 Ascorbic acid (Vitamin C), E330 – Citric acid (naturally occurs in citrus fruit). Without these natural antioxidants our sausages would change to a brown/grey colour very quickly, even though still fresh.
- Colour E120 – Cochineal (obtained from Cochineal scales)
All of the above ingredients are approved for safe use in food products, most are naturally occurring. There are NO Nitrates or Nitrites contained in our sausages. The quantities of preservatives used are kept to a minimum and are well below the allowed EU recommendations. Our sausages only have a five day life, unlike other sausages you can buy from large manufacturers that can be on the shelf for a few weeks. The reason their products last so long is the high amount of additives used and most are also gas flushed in the packaging. Companies that sell sausages with no additives or as gluten-free can only do so by selling them frozen to avoid this type of spoilage. None of our meat is “mechanically separated”. This is the muck that is used in some supermarket meals, burgers and sausages.
