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 sadly, has degenerated over the years into its present shocking state. It is almost impossible to find a sausage that is not an amorphous paste of questionable content masked with so called "flavours" and calling themselves "speciality" sausages.

Ten years ago we thought about trying to pu this right by making a sausage using proper meat, not just any old rubbish, but proper meat from the whole pig. The loim, 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 four 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 well known Yorkshire establishments from the Angel Inn, Hetton and and Devonshire at Bolton Abbey in the west, to the White Horse and Griffin, Whitby in the east.

Production has moved from our kitchen to a small unit near Ripon where we make sausage by hand.

You can find us in the local markets