But as Josie Gulyas, Master Sausage Maker at The Ginger Pig butchers explains ... meat used and it’s generally mixed with pork fat, rusk (very dry breadcrumbs), water and seasoning.

Forty-five jobs are being created by Rusk & Rusk for The Spanish Butcher, including key chef appointments and front of house management. Expect Spanish and Mediterranean-inspired flavours across ...