JANE’S STORY:

Jane is proud to be carrying on the tradition from her great great grandad making a range of premium, meaty sausages by hand in Kilcullen Co Kildare. Jane sources all her meat from Bord Bia approved Irish farms and only uses fresh shoulder and belly meat. Every batch is made the same. First the spices are mixed, these include mace, nutmeg, coriander, ginger and white and black pepper. Then the meat is minced and mixed with the spices. Once filled into natural casings the sausages are allowed to hang overnight to settle and packed the next day.

PRODUCER’S TECHNIQUES | PRACTICES:

We source free range pork from Crowes Farm in Tipperary and use this to make sausage meat for As One, the sausage meat is 85% pork belly mixed with ground pin head oats and our own blend of spices. We also make fresh blood black pudding in the traditional way by mixing blood with pearl barley, pinhead oats, onions and spices. The fresh blood gives it a lovely soft texture.

As we only use prime fresh cuts of Irish pork we do not have to use strong preservatives like nitrates or nitrites, nor do we fill our packs with preserving gasses.