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Your pork and chive sausages are the best I have ever tasted

04/08/2008 18:37

I have just returned from The Cider Press centre at Dartington where I was lucky enough to sample your pork and chive sausages. They are clearly the best I have tasted and would like to know if I can source them from an outlet near to where I live in Torquay

Eric Baines, August 2008






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Meat is hung from 7-28 days for maximum flavour and tenderness.
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