Our passion for good food... 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. 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.