The Bath Pig - Producers of very fine British cured meats

British Chorizo

Hello and welcome to The Bath Pig website

Since you are here, then it may just be that you share our love for cured meats.

Tim French and I love them so much we tried making our own. After converting a cupboard into a make-shift curing room, we set about making some great Chorizo (and some not so good!). A year and half later, we are proud to introduce you to our fantastic range of delicious BRITISH Chorizo.

As you browse through our piggy website you'll be able to find out why we do what we do and why we hope you will love what we do as much as we do! If that isn't a big enough mouthful for you to chew on, then you just wait until you try our incredibly moorish (OK Spanish-ish) BRITISH Chorizo!

Please give us a call on 0800 678 5823 or send an email for more information.

The new, all-rounder Chorizo

Is it a Cooking Chorizo or is a Slicing Chorizo? Well, actually it’s both!

We decided in the Spring this year to make your choice of 'which chorizo to buy' a little bit easier. It also made our production much simpler too! We experimented with a new curing method and timescale and now cure them for just the right amount of time, so that there is enough moisture in the sausage to make it great to cook with but still dry enough to be safe to eat raw and distribute without… read more

The 'New' Chorizo Pack

New Packing Machine + New Packaging = More Marvellous Choz

The immense popularity of our chorizo has been hard to keep up with and we would like to take this space to thank all of our customers who have stuck with us throughout this busy year.

‘Demand greater than Production’ I keep being told, is a good problem to have for a start up business, but a problem no less. It has meant that we have sometimes been late on getting deliveries out to our most supportive of customers, which has of course been… read more

The ultimate Question.... Cooking or Cured??

As there are horses for courses, there is a chorizo for courses too.

Our Fully-Cured Chorizo can be eaten raw, straight from the wrapper. It has been hung for 3-4 weeks and subsequently is safe to eat straight away. Just as well, because it’s hard to wait until you get home. I like to eat these with cheese, olives and pita bread, as an Antipasto. In fact this is exactly what The River Cottage Canteen in Bath is doing with our original cured chorizo. Served… read more