Ye Olde Pie & Sausage Shoppe
A family-run pork butchers on the Shambles
Rob’s former job in a slaughterhouse put him in the perfect position to open a pork butchers with wife Julie – the early starts he was used to also come in handy when he arrives at the shop at 4.30am to make sure there is a fresh display of pies ready for opening.
They make their own pork pies (choices include chilli, wild boar, traditional and black pudding), pasties and sausage rolls, and the hot water and shortcrust pastries to go with them. After bacon made the proper way? Try the dry-cured bacon which they prepare themselves from whole pork loins, cure in a demerara sugar and salt mix for between seven and 10 days before being dried out, sliced by hand and packed.
“Our 14 varieties of specialist sausage include Toulouse – flavoured with garlic, parsley, fennel seed – and Merguez – a spicy lamb sausage made with harissa paste, chilli and garlic.”