The Tail of The Bath Pig

The Bath Pig is the offspring of two good friends whose mutual passion for fine food led them to create their own range of chorizo made from free range British pork. Now in the good hands of leading sausage manufacturer, The British Premium Sausage Company, this popular brand is hot to trot to a plate near you.

The Bath Pig’s very first products were the result of many months’ experimentation with various spices, casings, curing salt mixes and meat to fat ratios. Then, after studying age-old curing processes at an Adaluthian pig farm near Seville, the team applied their new-found knowledge to create the perfect chorizo. In 2009, the “experiment” moved from the kitchen pantry to a purpose-built temperature and humidity controlled facility, and since then The Bath Pig brand has grown from piglet to porker.

We believe that there is a huge market for British-made chorizo. Many supermarkets and delis who sell high-welfare British pork cannot deliver a British equivalent of their cured sausage range to their more discerning customers. Chorizo, in particular, has gained popularity and become a much-loved addition to the domestic fridge. We absolutely believe that we can deliver British charcuterie that is tastier and better quality than products imported from lower welfare European suppliers.

We can supply to farmers markets, delicatessens, restaurants, pubs, supermarkets and food producers who currently use Spanish chorizo as an ingredient, so don’t hesitate to get in touch!

Our pigs

First recognised in 1868 the Large White owes its origins to the old Yorkshire breed. The Large White was one of the original founder breeds of the National Pig Breeders’ Association (now known as The British Pig Association)

Large Whites are distinguished by their erect ears and slightly dished faces. They are long-bodied with excellent hams and fine white hair and, as their name suggests, they are characterised by large size.

The early history of the breed in Yorkshire is difficult to trace. The large, coarse-boned and leggy white pigs of the region were crossed with other breeds. Davidson, in ‘The Production and Marketing of Pigs’, has suggested that among these were the Cumberland, Leicestershire and the Middle and Small White. Specimens of the new breed first attracted attention at the Windsor Royal Show in 1831 .The stock used in the development and improvement of the pigs of that area is not as important as what was finally produced as a breed.