Sausages have been being made for over 5,000 years and British butchers in the Middle Ages became experts at making distinct sausages using locally available and seasonal ingredients: i.e. Lincolnshire uses fresh sage and Cheshire uses Caraway and Coriander.
Over the years we have become adept at making sausages and specialise in producing a range of ARVB ‘Sausage Sensations’. Our prize winning sausages are made using only the finest ingredients: British shoulder and belly pork with just the right amount of fat to give it that succulent flavour are the choice cuts. The pork is minced and carefully blended with herbs and spices to one of our award winning recipes, filled into casing and rested the traditional way before packaging. We still make sausages in fresh natural casings and many of our sausages are hand linked.
Consistency throughout, is the key to producing the finest, mouth-watering, truly British Banger.
‘Sausages were nicknamed bangers during the Second World War. Their high water content due to the scarcity of other ingredients meant that they were liable to explode when cooked as the water turned to steam’. BUBBLE somewhere
We are able to adapt our sausage to customer needs and can produce bespoke varieties. ARVB have been known to produce ‘one-off’ speciality batches i.e. Sausages made to an authentic Roman Recipe!!
We can offer variations suitable for people on low calorie diets or for those who have food intolerances / allergies. Customers can be confident that the meat selected for our sausages has been ethically reared, assuring food safety, animal welfare, hygiene and environmental protection through every part of the food chain. Our sausages are traceable – ‘hill to grill’.
|Traditional Cumberland Sausage|
|Traditional Pork Sausage|
|Pork and Leek Sausage|
|Flecked Pork Sausage|
|Pork and Herb Chipolatas|
All beef is hand selected by our team of skilled Ribble Valley Butchers
|Hog Pork Sausage|
|Pork & Herb Sausage|
|Welsh Dragon Sausage|
|Pork & Black Pudding Sausage|
|Lamb & Mint Sausage|