Eve Smallgoods approaches sausage-making in the manner of European craftsmen of old. We started making sausages in Vienna in 1863 and five generations later, we’re still using the traditional ways…

We all love a pork sausage, but did you know imported pork makes up approximately 75 per cent of the meat used in the processed pork sector? Imported pork mostly originates from Eastern Europe and North America…

Have you ever tried Pork Brawn? It’s a very traditional style of meat that dates back to 1410. Commonplace from Romania to Finland, Vietnam to Cyprus, Barbados to Brazil, and China to Spain.

In Austria it is referred to as Presswurst, Sulz or Schwartamaga and served with salad with a vinaigrette and vegetables.

Extremely tender pieces of shredded pork and mixed with vegetables such as onion and carrots, before being set in aspic. The mix is then fashioned into a block similar in size to a block of cheese.

Have you tried our new French pâté? Flavoured with black peppercorns and a dash of port wine, this smooth meat spread can be purchased in 230g blocks.

The origin of pâté is rooted in northern and central European cuisines and it remains a mainstay of French cuisine. During the Middle Ages, it was a staple for those living in the country side, as it provided an economical and efficient means of ensuring no meat went to waste.

Bavarian meatloaf is an age-old favourite that’s often referred to as leberkase (literally meaning ‘liver cheese’). However, it no longer contains either liver, or cheese.

This fat, squat roll of meat is most delicious when served cold with white crusty bread and a dollop of sweet mustard or pickle. For breakfast, try it pan-fried with an egg on the top. Even the kids will love it!