Product Range

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Pork Pie

​Our pork pie is perfect as part of a Ploughman's Lunch, or with mustard and a cold beer!
Made using a traditional British Recipe and  Free Range Pork. 
Our pies are baked in the traditional manner, without using a supporting hoop or tin, which gives them their classic bow-sided shape of an authentic Melton Mowbray Pork Pie.

Scotch Egg

A hard boiled egg incased by hand in our free range sausage meat with a touch of nutmeg and mace. Covered in breadcrumbs and deep fried. 
No picnic or party can be without.

Black Pudding

An ancient food, first described in Homer's Odessey in about 800BC. Pacdon Park's best Black Pudding, made in the traditional way, is a real delight and an essential part of any cooked breakfast.

How to cook and recipes

Haggis

​Great Chieftain o' the pudding race and Australia's only award winning haggis.
Our true Highland Haggis is made using local lamb pluck, beef suet and an authentic blend of spices.

How to cook and recipes

White Pudding

​Pacdon Park's Irish recipe white pudding is made using local beef suet, oats, cream and bacon. Completes any cooked breakfast or works brilliantly as a stuffing!

How to Cook and recipes

Dry Cured Streaky Bacon

Our unsmoked streaky bacon is made using free range pork belly which has been dry cured using a mixture of English herbs in the traditional way. Preservative and nitrate free, our streaky bacon is the perfect addition to a cooked breakfast, or is delicious wrapped around our sausages (pigs in blankets) or chicken and baked in the oven.

Cold Smoked Bacon

Our cold smoked bacon is made using free range pork loin which has been dry cured and then cold smoked to give that unmistakeable taste of British bacon. Preservative and nitrate free, our cold smoked bacon makes the perfect bacon butty!

Gammon Steaks and Boiling Joints

Our unsmoked gammon is made using free range pork leg which has been cured with an apple brine. Available in steaks, or in the traditional joints to boil and bake at home to create a succulent Gammon Ham.

How to cook a gammon joint

British Style Pork Sausages

Pacdon Park sausages are all made using the finest free range pork shoulder. With five flavours, all which champion the pork itself, they are perfect for the BBQ, breakfast or of course sausage and mash.
- Lancashire Plain
- Cumberland
- Yorkshire Leek 
- Somerset Apple & Cider 
​- Lincolnshire Sage

Pigs in Blankets

Christmas Dinner Essentials Range

The classic pig in blanket is one of the most popular Christmas products we make and has becoming a year-round staple. 

Our classic free range pork chipolata sausage wrapped in dry cured streaky bacon. It's meant to be a 'side' for the Christmas feast, but next to a Gammon joint, we'd call it the star!

​Everything is better with bacon!

How to Cook and recipes

Lard

​We use our dry rendered lard to make the pastry of our pork pies, but then we have some to spare, we jar it up. A good fat with a great source of omega-6 fatty acids in the form of Linoleic Acid which is 1 of 2 essential fatty acids for humans.

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Bespoke Products

Special Event Pork Pies

We are happy to make large and small pork pies to order with varying designs. We have even done a couple of tiered wedding pork pies! We can also organise other items to go with the special pie, so just ask!
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Custom Made Sausages

Bespoke sized sausages are no trouble for us! Whether you want chipolatas, pigs in blankets using our own nitrate and preservative free bacon,  or  even large Cumberland coils we can do them all.
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Chieftain Haggis

Need a Chieftain Haggis to pipe in at your Scottish event, or Burn's Supper? We can make haggis in all sizes from 200g portions up to 4kg in size. Black pudding can also be made in Chubs by order too.

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