Traditional Scottish-style haggis served with neeps, tatties and a dram

The Crawford Butchery

A proper British butcher’s counter, made the way it should be

Traditional British, Scottish and Irish specialities built on the Crawford’s recipes — cut fresh for our nine Ontario counters and supplied at wholesale to kitchens across the province.

A good butcher’s counter is where the taste of home is actually made. Ours carries the Crawford’s name and craft — a full range of British, Scottish and Irish specialities made by hand, to recipes that have never been thinned out or hurried. This is the serious side of the shop.

From the haggis and the puddings to the sausages, the sliced favourites, English bacon and the Scottish plate, everything here is made properly and cut fresh. It’s the range that fills a Sunday fry-up at home, sets the table on Burns Night, and keeps the pubs, legions, hotels, restaurants, caterers and golf clubs of Ontario stocked with the real thing.

Made in-house

The butcher’s counter

Haggis, black pudding, square sausage, bangers, beef links, English bacon and more — carrying on the Crawford’s recipes.

Pork Bangers

The sausage a proper British breakfast is built on.

Plump, properly seasoned pork sausages with the coarse texture and gentle pepper of a real British banger. They colour up beautifully in the pan and belong at the heart of a fry-up, on a bed of mash, or split into a buttered roll. This is the taste people mean when they say a sausage should taste like something.

What it is: Bangers are traditional British pork sausages, coarser and more savoury than a North American breakfast link, named for the way they used to sizzle and snap in the pan.

Baked / packed: 25 packs of 5 (5x90g)

Best for the full fry-up and bangers and mashView

Black Pudding

Crisp the edges and the whole fry-up changes.

A traditional butcher’s blood sausage with deep, savoury flavour, gentle spice and a soft crumble once it hits the pan. Sliced and fried until the edges crisp, it earns its place on the breakfast plate, the pub menu and the Burns supper. Rich, old-fashioned and exactly the sort of thing people miss from home.

What it is: Black pudding is a traditional British blood sausage blended with oatmeal and spices, sliced and fried until crisp as part of a cooked breakfast.

Baked / packed: 40 packs of 4 (4 x 75g)

Best for the full fry-up and Burns suppersView

Square sausage served in soft bread rolls on a wooden board.

Scottish Sliced Sausage

The Crawford’s slice Ontario has loved for generations.

The much-loved Crawford’s sliced sausage, a flat, square-cut breakfast sausage that Ontario families have reached for across generations. Well seasoned and just the right thickness, it fries up quickly and tucks perfectly into a buttered morning roll with a splash of brown sauce. A genuine taste-of-home favourite, now sitting proudly alongside our new traditional Scottish-style Lorne sausage so you can enjoy both.

What it is: Scottish sliced sausage is a flat, square-cut breakfast sausage, fried and served in a soft morning roll. Crawford’s is the long-established version many Ontario customers grew up with.

Baked / packed: 25 packs of 6 (6 x 75g)

Best for a Scottish breakfast rollView

Round slices of haggis on a plate, some pan-fried with a crisp golden crust.

Haggis Slice

Scotland’s finest, sliced and ready for the pan.

Scotland’s national dish in a form made for the pan: a savoury blend of meat, oatmeal and warming spice, sliced ready to fry until crisp at the edges. It slots straight into a cooked breakfast, sits proudly on a Burns Night plate, or fills a roll with a peppery, comforting richness. Deeply traditional and full of flavour.

What it is: Haggis is a traditional Scottish savoury dish of minced meat, oatmeal and spices; the slice form is cut for frying like a breakfast patty.

Baked / packed: 40 packs of 4 (4 x 75g)

Best for Burns Night and a Scottish breakfastView

A large round whole haggis on a board, one end sliced to show the peppery oatmeal-and-meat filling inside.

Haggis Balls

A whole round haggis, cooked and carved to serve.

A large, round whole haggis, commonly around a kilo, in a vegetable-style casing and made to be cooked whole then sliced at the table. All the peppery, oaty richness of Scotland’s national dish in a generous, serious format built for Burns Night, a proper dinner or a full event. Steam or bake it through, slice into rounds and serve with neeps and tatties the way it was always meant to be.

What it is: A haggis ball is a large round haggis, usually about a kilo, made in a vegetable-style casing, cooked whole and sliced to serve. It is a traditional format for dinners and events, not a bite-sized snack or party nibble.

Format: Approx. 1kg round, vegetable-style casing

Best for Burns Night dinners and eventsView

Butchery

Vegetable Roll

A Scottish breakfast slice with proper old-school comfort.

A Scottish butcher’s favourite: seasoned beef and vegetables rolled together into a savoury log, sliced and fried until browned. It has the comfort of a good sausage with a softer, homelier flavour, and it belongs on the breakfast plate or in a roll with brown sauce. Simple, hearty and quietly missed by anyone raised on it.

What it is: A vegetable roll is a traditional Scottish sausage-style roll of seasoned beef and vegetables, sliced and fried like square sausage for breakfast.

Baked / packed: 30 packs of 4 (4 x 75g)

Best for a Scottish breakfast or teatime sliceView

Butchery

Beef Links

Slim beef links that crisp up in minutes.

Slim, well-seasoned beef sausages linked the traditional way, quick to cook and generous with flavour. They crisp nicely in the pan and slip perfectly into a roll or alongside eggs and beans. An everyday breakfast sausage with real character, for people who prefer beef to pork.

Baked / packed: 30 packs of 8

Best for the full fry-up and breakfast rollsView

Butchery

Fruit Pudding

The sweet-savoury slice a Scottish fry-up misses.

A traditional Scottish breakfast pudding of oatmeal, dried fruit and warming spice, sliced and fried until the edges catch and crisp. Faintly sweet, satisfying and a natural partner to bacon and eggs on a proper cooked breakfast. One of those quiet home comforts you don’t realise you’ve missed until it’s back on the plate.

What it is: Fruit pudding is a traditional Scottish breakfast pudding of oatmeal, suet and dried fruit, sliced and fried like black pudding as part of a fry-up.

Baked / packed: 30 packs of 4 (4 x 75g)

Best for a full Scottish breakfastView

Butchery

English Bacon

Thick-cut back bacon, the way a rasher should be.

Proper British back bacon, cut thick with a generous eye of meat and just a ribbon of fat, so it fries up meaty rather than shrivelling to a crisp. This is the rasher that makes a bacon roll worth queuing for and a fry-up feel complete. The bacon British shoppers mean when they say the local stuff isn’t the same.

What it is: English bacon is British back bacon, a leaner, meatier cut from the loin, quite different from the thin streaky bacon common in Canada.

Baked / packed: 25 packs of 1LB

Best for the bacon roll and full fry-upView

Butchery

Lorne Sausage

The traditional square sausage, beef and pork.

Our new traditional Scottish-style Lorne sausage, a flat square slice made with a proper beef and pork blend, closer to the version you’ll find across Scotland. Well seasoned and made for the pan, it colours up beautifully and belongs in a soft morning roll with a little brown sauce. A more traditional square sausage that sits happily alongside our long-loved Crawford’s slice.

What it is: Lorne, or square, sausage is a flat square-cut Scottish breakfast sausage. This one uses a beef and pork blend, the style commonly found across Scotland, and is fried and served in a morning roll.

Retail pack: Packs of 6 (6 x 75g)

Best for a Scottish breakfast rollView

Butchery

White Pudding

The milder pudding for the full breakfast plate.

A traditional breakfast pudding of oatmeal and pork, gently seasoned and completely free of offal, giving it a milder, savoury warmth compared with black pudding. Sliced and fried until the edges crisp, it earns its place on a full cooked breakfast beside the bacon, eggs and sausage. Comforting, old-fashioned and a firm favourite for those who prefer their pudding without the blood.

What it is: White pudding is a traditional breakfast sausage of oatmeal and pork, made without blood or offal, sliced and fried like black pudding but milder in flavour.

Retail pack: Packs of 4 (4 x 75g)

Best for the full fry-upView

Butchery

Lincolnshire Sausages

Coarse, meaty and full of proper sage flavour.

A traditional English sausage with a satisfyingly coarse, meaty texture and a generous hit of sage that sets it apart. That herby, savoury depth makes it a favourite for the breakfast plate, bangers and mash, or a Sunday tray-bake with onions. Honest, full-flavoured and made the proper Lincolnshire way.

What it is: A Lincolnshire sausage is a traditional English pork sausage with a coarse, meaty texture and a strong sage seasoning that gives it its signature herby flavour.

Retail pack: Packs of 6

Best for bangers and mash and the full fry-upView

Butchery

Cumberland Sausages

Peppery, coiled and full of proper flavour.

A full-flavoured traditional English sausage, coarsely cut and generously peppered, often coiled into its distinctive long spiral. The pepper and robust seasoning give it a real depth that stands up to a proper fry-up, a bed of mash or a roasting tin of onions and gravy. Big, bold and unmistakably Cumberland.

What it is: A Cumberland sausage is a traditional English pork sausage, coarsely chopped and well peppered, and is often sold in a long coiled spiral rather than in separate links.

Retail pack: Packs of 6

Best for the full fry-up and hearty dinnersView

Butchery

Irish Sausages

The mild, herby heart of an Irish fry.

A traditional Irish breakfast sausage, mild and gently herby with a soft, tender bite that sets an Irish fry apart. They colour up quickly in the pan and belong on the plate with rashers, black and white pudding, eggs and a soda farl. Simple, comforting and exactly right for a proper Irish breakfast at home.

What it is: Irish breakfast sausages are traditional pork sausages, milder and more delicately herbed than a typical British banger, served as part of a full Irish fry.

Retail pack: Packs of 8

Best for a full Irish breakfastView

Butchery

Pork & Apple Sausages

Savoury pork with a sweet apple lift.

A plump pork sausage lifted with sweet apple, so each bite carries a gentle fruity note against the savoury meat. That touch of sweetness makes them a lovely change on the breakfast plate and a real crowd-pleaser as bangers with mash and onion gravy. Familiar, comforting and just a little bit special.

What it is: Pork and apple sausages are traditional British pork sausages blended with sweet apple, giving a mild fruity note alongside the savoury meat.

Retail pack: Packs of 6

Best for breakfast and bangers and mashView

The Crawford’s legacy

The Crawford’s recipes didn’t come from a spec sheet. They came from a butchering family that knew exactly how a Lincolnshire should be seasoned, how coarse to grind a Cumberland, and why a black pudding is worth doing slowly. We kept those methods rather than modernising them into something blander, because the whole point is that they taste like they always have.

Traditional butchery is a craft of ratios and patience — the right meat, the right rusk, the right hand with the spices. We still work that way, in careful runs, so what reaches the counter is the genuine article and not a factory approximation of it. It’s a legacy we’re proud to keep alive, one careful cut at a time.

The haggis range

Haggis is the great Scottish speciality — a savoury pudding of seasoned meat, oats and warm, peppery spice, rich and comforting and at its best sliced and fried or served the traditional way. We make it in more than one format so it suits the table it’s headed for.

The haggis slice is cut for the pan: a sliced format made for breakfasts and plated service, ready to fry alongside the eggs and bacon. The haggis ball is the traditional whole-haggis format — a large round haggis, commonly around a kilogram, made in a smooth casing, cooked whole by steaming or baking and then sliced to serve. It’s a generous, serious centrepiece for Burns Night, dinners and events, and a mainstay for pubs, legions, hotels, restaurants, caterers and wholesale.

Haggis — the traditional Scottish pudding, seasoned and spiced the proper way
Haggis slice — sliced for breakfasts and plated service
Haggis ball — a large round haggis (around 1kg), cooked whole and sliced to serve for dinners, events and Burns Night

The puddings — black and white

Black pudding is a British breakfast institution: a rich, savoury blood pudding with oats and spice, sliced and fried until the edges crisp. Cut it thick, give it a proper pan, and it earns its place next to the eggs.

White pudding is its milder cousin, and one many Canadians haven’t met yet. It’s a traditional oatmeal-and-pork breakfast pudding made without any blood or offal — gently seasoned, savoury and softer in flavour than black pudding. Serve the two side by side and you have the full breakfast plate the way it’s done across Scotland, Ireland and the north of England.

Black pudding — rich, oat-and-spice blood pudding, sliced thick for the pan
White pudding — a milder oatmeal-and-pork breakfast pudding, no offal, gently seasoned

Sliced & Lorne sausage

Sliced sausage is the flat, square breakfast sausage that sits just right on a morning roll, and we make two so you can take your pick. Our Crawford’s sliced sausage is the long-standing favourite Ontario families have reached for over generations — the one people know by taste and come back for.

Alongside it we’re introducing a new Lorne sausage: a more traditional Scottish-style square sausage made with a beef and pork blend, closer to the style found across Scotland. Both are respected, both belong on the counter, and both fry up beautifully for a roll or a full breakfast — it simply comes down to the taste you grew up with.

Crawford’s sliced sausage — the long-loved Ontario favourite, generations in the making
New Lorne sausage — traditional Scottish-style square sausage in a beef-and-pork blend

The sausage range

A banger should have snap, seasoning and character, and ours do. The Lincolnshire is herby and sage-forward; the Cumberland is coarse-cut, meaty and peppery, traditionally coiled. Our Irish sausage is mild and comforting, the pork and apple carries a gentle sweetness, and the British pork bangers do the honest work of any fry-up, toad-in-the-hole or bangers and mash.

When pork isn’t the order of the day, our beef links give you a firmer, richer link. Everything is made to be browned slowly and properly, the way a good sausage rewards you for not rushing it.

Lincolnshire — herby and sage-forward
Cumberland — coarse-cut, peppery, traditionally coiled
Irish sausage — mild and comforting
Pork & apple — savoury with a gentle sweetness
British pork bangers — the classic fry-up sausage
Beef links — firm and richly seasoned

English bacon, fruit pudding & vegetable roll

Our English bacon is cut the British way — meatier and less sugared than the streaky style many Canadians know. It’s the back bacon that makes a proper bacon buttie, and once you’ve had a rasher, the difference is hard to unlearn.

Fruit pudding and vegetable roll round out the traditional plate. Fruit pudding is a sweet-savoury sliced pudding studded with fruit; vegetable roll is a rolled sausage-and-onion classic, sliced and ready to fry. If they’re new to you, cook a slice of each alongside your usual breakfast — they belong there.

English bacon — proper British back bacon, meaty and less sweet
Fruit pudding — sweet-savoury, sliced for the pan
Vegetable roll — rolled sausage and onion, sliced and ready to fry

Retail across Ontario, and wholesale to trade

At the counter, the full range is available fresh across our nine Ontario stores, cut and packed for your own kitchen. Come in, ask what’s freshest, and take home the makings of a proper breakfast or a Burns Night to remember.

For the trade, we supply the same range at wholesale in catering and case formats — reliable, consistent and made to standard, so what leaves our kitchen holds up on yours. We’ve spent 16+ years supplying pubs, legions, hotels, restaurants, caterers and golf clubs across the province. We don’t publish wholesale pricing online; tell us what you need and we’ll quote it properly.

Retail — fresh at our nine Ontario store counters
Wholesale — catering and case formats for trade kitchens
Trusted supply to pubs, legions, hotels, restaurants, caterers and golf clubs
Contact for wholesale pricing and available formats

Wholesale & trade

Serving Ontario’s pubs, legions, hotels and kitchens

From single venues to multi-site accounts, we supply consistent, made-in-house British bakery and butchery across the province. Tell us what you need and we’ll build a wholesale enquiry around it.

Start a wholesale enquiry Browse the catalogue wholesale@britishpridebakery.com

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Haggis Black Pudding Square Sausage The Crawford’s Legacy Wholesale Butchery

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