X

Cookies

Continue We want you to get the most out of using this website, which is why we and our partners use cookies. By continuing to use this site, you are agreeing to receive these cookies. You can find out more about how we use cookies here.

Thursday, 18 September 2014

Subscriptions  |  evouchers  |  Jobs  |  Property  |  Motors  |  Travel  |  Dating  |  Family Notices

Cumbrian-made sausages so good even vegetarians eat them

A pig farmer claims his free range sausages are so good they have been known to tempt vegetarians to change their diet.

mbsausages001
Food for thought: Julius Deane, from Rigghead Farm near Kirklinton with his traditional Cumberland sausage

Julius Deane, who works at Carrs Flour Mills as a wheat director, has been producing traditional Cumberland sausage from his Kirklinton farm for nearly three years.

He said they’re so tasty some vegetarian friends have started to eat them.

“A couple of vegetarians I know eat them. They haven’t converted but they eat this. It must have been the smell,” said Julius.

Linda Watson, 52, from Farlam, near Brampton, has been a vegetarian for 20 years. She was struggling with low iron levels and had been trying to eat meat but never fancied it.

She first got a sniff of Julius’s sausages at a barbecue and since then has chosen to eat them.

“They’re extremely tasty and smell fantastic. It’s nice to know where it comes from and to know about the welfare of the animal,” said Linda.

Originally from Ripon in North Yorkshire, Julius, 46, has always worked on farms and when he and wife Gill moved to Rigghead Farm near Kirklinton four years ago, he wanted to make use of the buildings and the 20 acres of land.

“It’s a bit of fun really. We’ve got the farm and we wanted to use it. I like working with the pigs and I like eating the sausages,” said Julius. At eight weeks old the saddleback piglets come from a small farm near Castle Douglas.

They have the freedom of a large indoor and outdoor space and are fed twice daily on pig nuts, soaked wheat and bread.

They go to an abattoir in Lockerbie then the meat comes back to the farm where the sausages are made. Julius processes about 20 to 30 pigs each year and each pig gives him 40-45 kilos of sausage, which is the equivalent of about 14 pork joints.

They are made of 95 per cent pig meat and contain no additives, just salt and pepper, a few herbs, rusk and bread crumbs.

Julius said: “The whole lot goes in so it’s a very meaty sausage. We tried flavoured sausage and things but once you’ve got a traditional Cumberland sausage, you can’t beat it and people keep coming back for more.”

The stock is frozen and sold to friends, family, people in the area, and via Fair Food Carlisle but it’s becoming so popular, Julius is now developing a website to sell online.

SHARE THIS ARTICLE

News & Star What's On search





Vote

What leisure and entertainment improvements would you like in your area?

Concerts by other than X Factor contestants

Great drama in a real theatre

State of the art sports facilities and Olympic size pool

Show Result

Hot jobs
Scan for our iPhone and Android apps
Search for:
NEWS & STAR ON: