The butcher’s counter, made to supply your menu

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.