Read what others are saying about our award-winning English & Irish bangers and bacon, and other news about our specialty meat products. You can also subscribe to this news feed to stay up to date on our latest news and product promotions in the store.
We are pleased to introduce our newest specialty sausage in the U.S., based on our recipe that won "Gold Medal -- Overall Champion" at the 2010 Southwest England BPEX Awards. Our beef banger combines a unique blend of traditional spices, bread crumbs, and beef in a natural casing. We've also added a hint of dried horseradish, which compliments the beef and adds just a bit of heat. Mild and pleasing, these specialty sausages are msg and nitrite free. Fully cooked, just brown and serve .. now available in our online shop!
We would like to thank so many of you for your patronage this year, and we'd especially like to wish you a Happy Christmas and New Year! God bless you,
A highlight from last year's National Sausage Week... R.J. Balson's Spicy Pork and Toffee Apple sausage, created for fireworks night, reached the finals of the competition and was judged to be one of Britain's "Most Legendary Bangers" by the panel of experts and guest judge Noddy Holder. I list of all 2012 awards coming soon!
The Summer of 2012 was quite eventful! ...London survived the crowds of the Olympics while Bridport survived major flash flooding! Our shop was underwater with much of Dorset, and we still managed to keep the butchery going! Summer of 2012 is another major event to add to our 477 year history! Top photos are of front and sides of the shop, Bottom photos are of Bridport streets.
Be sure to catch us on the radio Wed., July 17... We're talking butchery with " Big JD" -- at 4pm -- don't miss "uTalkin2ME with Big JD" talk show on 99.1FM out of Windsor-Detroit or online podcast at
A special thank you to Shelly Hill from Two Classy Chics Foodie Blog for a wonderful review of our bangers and bacon!.... just click the link below!
Cheers!, The Balsons
Feel free to visit the Culinary Image's recent foodie blog entry for a wonderful review of our back bacon by Rico Mandel. Thank you for a job well done, Rico!
Cheers!, Oliver Balson
We are pleased to announce that "Balsons Bangers" will be in the majority of Costco Clubs through St Patricks Day, while supplies last! We have worked long and hard to make this happen, and this is a HUGE opportunity for us to show COSTCO that there is a great demand for British and Irish meats here in the U.S.A. If they do well, we can potentially get bangers, back bacon, and even black pudding on the shelves, on a regular basis! (We do not determine the retail cost of the product -- this will be set by Costco, but we are sure it will be a great price!)
We need your help to spread the word! We're up against other products from big companies that have a lot of money to spend on advertizing and marketing, and so we are asking for your help -- if there is a Costco near you that is stocking, we encourage you to purchase our bangers there (they can be frozen, so please stock up!), tell your friends, family, British and Irish clubs, and neighbors-- help us spread the word by forwarding this link to your friends, posting on Facebook, Twitter, etc.!
Here is a timeline of Regions:
So Cal COSTCO -- (All Costcos in San Diego area, Las Vegas area, AZ, CO, and NM,) -- Products are on the shelves!
LA area COSTCO -- (All Costcos in Los Angeles area, up to Bakersfield) -- Products hitting shelves Feb 16-17th.
TX area COSTCO -- (All Costcos in TX) -- Products hitting shelves next week Feb 16th-17th.
Northeast COSTCO -- (All Costcos from VA north to VT and NH, and all states in between) -- Products hitting shelves Feb 16th-17th.
Midwest COSTCO -- (All Costcos in KS, NE, MO, IA, WI, MI, MN, IL, IN, OH, and KY) -- Products hitting shelves Feb. 23rd-24th
Bangers will be in a 2-lb pack and will be able to be refrigerated or frozen for 6 months after purchasing! We look forward to a great turnout and hopefully we'll get the Southeast (NC, SC, GA, and FL) and Northwest (WA, OR, northern CA) on board next time! Thank you for your help, and being a huge part of helping us bring English and Irish meat products to the mainstream USA!