The sausage is a noble food and has been with us for centuries.

Every country in the World has its own sausage. The Romans had theirs and used it to feed soldiers on the march - the original convenience food.

The British version has sadly, declined over the years into its present parlous state. It is almost impossible to find a decent sausage.

The supermarket variety is invariably just a mushy paste of questionable content, masked by so called "flavours" or "flavour enhancers" and pretending to be "Speciality"

Ten years ago we thought about putting this right by making a sausage using the best possible meat, not just any old rubbish, but proper meat from the whole porker. The loin, tenderloin, the hams, shoulder and belly - the lot.

This way you know what you are getting. It may cost a little more but there would be no nasty surprises.

The idea lay dormant for a while but kept coming back and 6 years ago we took the plunge, bought equipment and set about making whole hog sausages in the kitchen for local restaurants. The chefs liked them and most importantly so did their customers. Olleys Original Whole Hog Sausage was born.

We now supply the best Yorkshire Restaurants

Production has moved from our kitchen to a small unit near Ripon.

You can also find us in the local markets at Northallerton (Saturday), Knaresborough Wednesday), Stokesley (Friday) and Leeds ( 1st Sunday in Kirkgate market, 3rd Sunday in Briggate). Also Ripley Cricket Club during the Summer.

Hope to see you there

Ripon, North Yorkshire