£14.98
Beautifully parcelled for the festive table. Lightly seasoned Pork sausage meat with chestnuts and sage, wrapped in our homemade dry-cured smoked streaky bacon. The bacon bastes the stuffing as it cooks, so the outside crisps while the centre stays moist and full of flavour — subtle enough to sit beside the bird without overpowering it
The earliest written stuffing recipes are Roman — in Apicius, from the first century AD. They stuffed chickens, pigs, hares and even dormice with Spelt, herbs, spices, nuts and organ meat.
The word itself arrived in English in the 1530s, replacing the older French term farce — which is where we get forcemeat
