These Lincolnshire-style sausages are made from seasoned ground pork enclosed in a sausage casing. The product contains six pieces with a total net weight of 454G. They are supplied frozen and intended for cooking by frying, grilling, or barbecuing. The sausages can be served as part of a breakfast or main meal.

Pasteurized wild caught blue swimmer crab meat production process starts with catching the crabs using baited pots or traps. Once the crabs are caught, they are immediately brought to a processing facility where they are cleaned and sorted. The claws, legs, and body of the crabs are then separated. The meat is then extracted from the claws, legs, and body by hand or by using machines. The extracted meat is then pasteurized, which is a process that involves heating the meat to a specific temperature for a specific amount of time to kill any bacteria or other harmful microorganisms that may be present.  This packaging process helps to preserve the freshness and flavour of the crabmeat. 

Pasteurized wild caught blue swimmer crab meat production process starts with catching the crabs using baited pots or traps. Once the crabs are caught, they are immediately brought to a processing facility where they are cleaned and sorted. The claws, legs, and body of the crabs are then separated. The meat is then extracted from the claws, legs, and body by hand or by using machines. The extracted meat is then pasteurized, which is a process that involves heating the meat to a specific temperature for a specific amount of time to kill any bacteria or other harmful microorganisms that may be present.  This packaging process helps to preserve the freshness and flavour of the crabmeat.