Shropshire

Morgans Country Butchery is a smokery and deli that is home to their traditional Shropshire sausage that was awarded the title of UK Supreme Sausage Champion.

Nestled in Waters Upton, a village in North Shropshire, the Morgan family has farmed in the area for over 200 years. In 1856 the butchery moved half a mile down the road from the family farm to the Chestnuts where it can still be found today. The Master Butcher – Darren Morgan is the fourth generation of the Morgan Family leading a team of dedicated craft butchers and staff including Darren’s eldest daughter, Lauren. He takes those forgotten cuts and time-honoured techniques of traditional butchery and uses them alongside forward thinking seam butchery and innovation. Providing ‘nose-to-tail’ craft butchery, where not an ounce of the carcass is wasted.

Darren has also developed an extensive knowledge in the artisan skills of curing, smoking and charcuterie. Believing strongly in “whole story” provenance, sourcing meat from established Shropshire farms directly, or through local livestock auctions. Morgan’s is something special. It’s more than just a Butchers Shop, its craft, tradition, innovation and family.

Wenlock Edge Farm’s Proper Pork Sausage

Peter Themans and his Father started two farmers markets in the 1990’s in Shropshire selling home produced, sausages, bacon, black pudding and ham of the highest quality, and Wenlock Edge Farm quickly gained a reputation for pork products of unrivalled quality.

Peter’s Grandmother was Swiss, and he had always been brought up with air dried meats and from day one there was a desire to produce these traditional products from his childhood. These meats proved to be very popular with friends and therefore he felt that there was an opportunity to produce a range of British charcuterie. Little did Peter know at the time that he was one of the first people in Britain to produce salami, air dried meats, etc.

At that time charcuterie was often considered “foreign” food and not widely appreciated. However, tastes have changed and people are much more adventurous, knowledgeable and eager to enjoy different foods.

British Charcuterie is now very popular and Peter is very proud to have been a pioneer of these products. Wenlock Edge Farm currently sell from their farm as well as online and wholesale to restaurants, pubs, farm shops and delicatessens across the UK. Alison, Peter’s wife, has a background in catering and helps Peter in the development and production of their range. Wenlock Edge Farm also attends farmers markets across the Midlands where people que for their products. The Wenlock Edge Farm range of charcuterie now includes Hunter’s Salami, Pork and Fennel Salami, Coppa, Bresaola, Panchetta, Chorizo, Shpek and Prosciutto hams which are aged for a minimum of 18 months in a specialist drying room.

Shepley’s Pork Sausage

Maynard’s Farmhouse Pork Sausage.