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I started making sausages for BBQ's in Beijing with my friend Stephen in May 2012. I spent a few years reading about it and not doing a thing about it until he went out and bought some equipment and declared, "sausages were going to be made!"

We had people asking where they could get some for their home so I decided to keep making sausages and they kept selling out, so I made more. After a few months this hobby started to take up most of my time and I decided to grow it into a business. Thanks to many vocal (and hungry) supporters

I have spent the better part of my life in and out of the food business. My mother wrote several cookbooks, including the first cookbook for the food processor "Inside The Food Processor" while i was crawling around on the kitchen floor. I did pretty much every job from dish washing and bar tending  to menu development along the way.

I believe here in Beijing people are not just looking for a taste of home, but food from a source they can believe in.  I have met a lot of people in the food science world that have shaped my view on how food should be sourced and handled to ensure the best taste, quality and most importantly safety.

About our Sausages

  • Meat is sourced only from HACCP certified facilities with strict climate control and hygenenic standards

  • Meat is never purchased at wet/open air markets

  • 0c-4c climate control at source of raw meat
  • Learn more about HACCP and how it relates to food safety 

  • No added chemical preservatives in fresh pork sausages

  • No glands, lymph nodes or blood clots incorporated into sausages

  • Sausages contain only pork shoulder and surrounding fat from the shoulder

  • Stuffed into natural hog casings

  • Sausages are packed in microwave safe and poach in bag safe vacuum sealed bags

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