Rare breed: No
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Denhay make cheese (award winning cheddar), bacon, air dried ham, gammons and sausages on a farm in West Dorset.
They use outdoor reared pigs to make a small range of gluten free sausages from cured meat. They won 2 awards for sausages at the 2003 Great Taste Awards - silver for unsmoked sausages and bronze for hot & spicy sausages.
Because they are made with cured meat they have a slight bacon under taste. The sausages are either smoked or unsmoked (the best seller). They are glutten free and remind me of a good, mildly spiced Italian sausage with lots of meat and no filler binding everything together. They work well crumbled in a pasta sauce such as Pasta with sausage and carrot sauce or in cassoulet (as suggested on the pack).
They can be bought via the on-line shop, food fairs and from independent stockists such as Provender deli.
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