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At Burton's Bangers all the meat in our sausages is pure British shoulder and belly pork ONLY , with no hidden ingredients that customers might otherwise find unsavoury. Our bacon is NOT injection cured (the commercial method which is quicker but bulks up the product with water). We instead use the older, slower technique of immersion curing (also called "pickling"). This method takes longer - a few weeks in fact. Once cured, the bacon is dried and then matured in our chiller before being sliced and vacuum packed to seal in it's freshness.

We are pleased to be able to offer mail order and free local delivery.

As you would expect, we are particularly diligent with regards to food hygiene. We have a fully equipped, purpose built cutting and curing room and keep strictly to the requirements of the Food Standards Agency with whom we are registered and inspected.

We do not have the overheads of an expensive retail premises and operate at relatively low volumes (often less than 100lb per week). Consequently, we are able to keep our product quality high without incurring significant expense. However, such low volume means a limited number of customers, may we respectfully ask that if you are interested in our products, you act sooner rather than later so as to avoid any disappointment.

To see what other people have thought about our products, why not visit Free Range Review this is an independent site which you can also reach via the River Cottage website We have also had a number of articles written about us in local papers and the owners of the Saltburn-by-the-Sea website have also been very kind towards us (Rebecca even wrote a poem about us, which I consider high praise indeed).