The Gog ButcheryA 100 year old Tradition of Excellence
Our butchery business is based on traditional skills, a love of great meat, an obsessive desire to share what we know and … sausages.
40 years ago, the Bradford family had grown so depressed at the quality of the typical British banger that we adapted an old recipe that had been passed down by a great uncle who owned a butcher’s in the neighbouring village of Shelford.
The sausage meat recipe soon became an award-winning building block for the business, featuring in our sausages, popular Christmas stuffing, not to mention our legendary Scotch eggs and sausage rolls.
Today, we run a fully-fledged, award-winning butchery, offering as fine a selection of meats as you’ll find anywhere in the country, and everything sourced from high welfare farms that demonstrate the highest standards of animal husbandry.
The Gog ButcherySupplying Cambridge with Top Quality Produce
Every member of our team is evangelical about the meat and cuts on offer and only too happy to share their knowledge and love of what they do (in other words, just try and get away). In return, we’re deeply committed to developing their talents, and put all our butchers through their butchery apprenticeships – usually as the basis for further development.
Two members of the team were finalists in ‘Young Butcher of the Year’ and our butchery was rewarded for its incredible work by being crowned the national Butchers Shop of the Year, 2017.
Our sausage meat recipe has become an award-winning building block for the business, featuring in our sausages, popular Christmas stuffing, not to mention our legendary Scotch eggs and sausage rolls.
Slow-cooking meats such as pork shoulder for ‘pulled pork’ and beef briskets have become very popular with our customers, particularly those using the ‘Big Green Egg’.