Pack of 10 handmade pigs in blankets with dry-cured streaky bacon

Handmade pigs in blankets prepared with unsmoked dry-cured streaky bacon

Large batch of pigs in blankets handmade in-store for Christmas

Manor Butchery

Handmade Pigs in Blankets – Pack of 10

Name: Handmade Pigs in Blankets – Pack of 10
Brand: Manor Butchery
SKU: XMAS-PIB-10
Price: 15.00 GBP
Availability: InStock

£15.00

Ten substantial pigs in blankets, handmade in-store using our own free-range pork cocktail sausages and unsmoked dry-cured streaky bacon.

Each pack has a minimum weight of 550g and is priced at £25 per kg. The displayed £15 price is an estimate, with the final balance calculated from the pack’s actual weight.

Allergens: WHEAT and SULPHITES.

£20 deposit per order today. The balance is paid when you collect.

Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.

Serves 4-6

Under 2kg

No Christmas dinner is complete without pigs in blankets—and ours are handmade from start to finish in our own butchery.

We first produce our cocktail sausages using free-range pork, then wrap every one individually in our own unsmoked dry-cured streaky bacon. Preparing the bacon, making the smaller cocktail sausages and wrapping each piece by hand takes considerable time, but the result is a substantially better pig in blanket with proper butcher-shop flavour and texture.

Supplied raw and ready to cook, they are perfect alongside turkey, beef, lamb or any festive roast. Allow approximately two to three per person—or more if your family takes pigs in blankets as seriously as ours does.

Why choose this product

Handmade by our butchers
Made with our own prime pork chipolatas
Wrapped in dry-cured streaky bacon
Prepared fresh in-house for Christmas
Ready to cook straight from the pack
A traditional Christmas dinner essential
Perfect alongside turkey, goose, chicken or your favourite roast

Origin

Prepared by our butchers in the UK

Cooking Instructions

Remove all packaging and place the pigs in blankets in a single layer on a baking tray.

Cook in a preheated oven at 190°C, 170°C fan or Gas Mark 5 for approximately 30–35 minutes, turning halfway through, until the bacon is golden and the sausages are thoroughly cooked.

For complete reassurance, check the centre with a meat thermometer. It should reach at least 70°C for two minutes.

Storage

Keep refrigerated and follow the use-by date shown on the product label.

Freezing

Suitable for freezing. Freeze as soon as possible after collection and defrost thoroughly in the refrigerator before cooking. Once defrosted, cook within 24 hours and do not refreeze.

Ingredients

Cocktail sausages: Free-range pork (80%), water, rusk (WHEAT flour, salt, raising agent E503), seasoning containing dextrose, stabiliser E451, preservative E221 (SULPHITES), flavour enhancer E621, antioxidant E300, spice extracts, citric acid and sage extract; filled into natural pork casings.

Dry-cured streaky bacon: Pork belly (97%), salt, sugar, preservatives E251 and E250, antioxidant E301.