sausages

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  1. Back fat

    I’ve had a search on the forum and couldn’t find anything obvious, apologies if this has already been covered. I’m looking to experiment with venison sausages and salami, most recipes I’ve found have called for pork belly or back fat. I’ve struggled to find an online stockist for this, and...
  2. Carcass Butchery Price

    Hello Everyone, what is the price range for having a roe carcass butchered? Assuming I'd like some pork fat and spice added to the sausages and also that there will be steaks and roasts cut, no burgers. All would be vac packed.
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