The Parsons Nose is situated in the small Hamlet of Greenhill, on the Worcestershire, Herefordshire boarder gently nestled in the countryside. The Farm is owned by the Dobson family, who have been farmers, butchers and bakers for over 200 years.       

Andrew Dobson runs the farm. After gaining a degree in agriculture he became interested in using additive-free and free range farming methods to farm pigs, pedigree Hereford cattle and rare breed sheep. His farming philosophy is based on how meat used to be produced and farmed in the 1950s.

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We are anti intensive farming, factory farming and genetically modified farming. We don’t use additives, artificial flavours and bulking ingredients. We make exceptional sausages and pies because our meat is reared in a free range system with our pigs, Gloucester Old Spots, Large Blacks and Wild Black Boars being kept outside most of their lives, only coming into warm straw yards in the depths of winter.

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All our animals are fed on natural foods free from chemical additives, animal by-products and routine antibiotics. As a result our animals grow more slowly making for a very tastier meat, resulting in our famous award-winning sausages and pies. Because of the way the animals are farmed they also experience far less stress than your average pig, this makes for much happier pigs and as a result the meat is more tender and of a distinctive taste and flavour.

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We do not use artificial fertilizer or harmful sprays on our pastures, the pigs don’t seem backward at coming forwards were fertilizer is oncerned, so we don’t need it. The pigs are outside in fields with pig arcs and often wander through the ancient woodlands furrowing for acorns and roots. In the cold months of the winter, we bring them into straw bedded barns. 

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At The Parsons Nose we have been Farmers, Butchers and Bakers for generations with Master Butchers and Bakers on both sides of the family. Some recipes have been handed down the family such as our famous hot water crust pastry, which is my grandmother's recipe.

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Because of our enthusiasm for “Specialty Traditional Food” the team at The Parsons Nose are always looking to produce the same quality, but with a modern day spin. Like our Pork & Black pudding sausage, this has proved to be extremely popular, having the best of both world’s pork sausage and black pudding! And Wild Boar and cranberries, which is a real winner.

Andrew is a keen foodie and only the best is good enough for him, he believes in sourcing the best local ingredients to compliment our sausages and pies.

All our sausages contain cuts of the best meat of the animal. You will not find any additional ingredients used to bulk out the meat that you often find in other sausages such as ; dairy products, potato starchs, eggs, transfats, tongues, noses, cheeks, tails,  trotters or added fat - we put in the best cuts of the pig because we only want the best sausages. And our pork sausages are 100 % pork  - unlike some other pork sausages you can buy which have hidden beef and beef fat in them to bulk them out. We also make a gluten free sausage for people with wheat free foodies.

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You will find our teams at Farmers Markets across the country, or you can mail order directly from the farm. We attend Shows and Festivals throughout the year. We can be booked for catering events, both private and public and put on fantastic pig roasts unlike any other you’ve ever tasted. Andrew is often asked to comment on local radio and television and has appeared at BBC Good Food Show on many occasions doing sausage making demonstrations and cooking workshops.

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The Dobson family and our happy band of staff like to pride ourselves on the quality and individual service we give to our customers. That’s from the lads that feed the animals to the butcher, the pastry chef and to all the staff that turn out on those cold early mornings to all the farmers markets throughout the country.

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The Parsons Nose sausages have been

Voted One of the 10 Best Sausages in the United Kingdom in the Independent Newspaper, by food writer Hester Lacey

And The Parson’s Nose Sausages even meet the approval of royalty! The Duke of York’s equeery also found the time to let us know what he thought of our sausages after buying them at The Royal Show.

“The Duke of York very much enjoyed the fine flavour of this quintessential British repast.  His Royal Highness has asked me to convey his best wishes to you”
Captain Lance Gerrard-Wright.

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