magazine
Meet the producers: Bulldog Bacon and Bangers in the Gers
British-style bacon, sausages, pork pies and Scotch eggs, with delivery across mainland France
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Anna Coe and Thomas Turner own Bulldog Bacon and Bangers, based in Malabat (Gers). They arrived in 2023 from Hertfordshire, where Anna was a business development manager and Tom was head of a sales department.
“We bought an old goat farm to live in, where the previous owners had installed a fabulous modern building in which to make goats’ cheese, with huge modern fridges, equipment and preparation areas. But we had no idea what to do with it,” says Anna.
“We were customers of Bulldog Bacon and Bangers and when we heard the business was for sale, it all fell into place. We were already local, we had the premises, and we knew the business, which had been established in 2008. So we bought it last year.”
They buy pork from local suppliers and make all their sausages and bacon themselves on the premises. As well as traditional recipes, they offer a huge range of flavours including Thai, Italian, pork and garlic, pork and blue cheese, maple and chilli, port and cranberry, pork and leek, pork and apple, sun-dried tomato and basil, chipotle, and pork and black pepper. They also offer roasting joints, gammon and hocks, chops, ribs and filets, burgers and cooked items like Scotch eggs, sausage rolls, and pork pies.
“We make everything fresh to order. We don’t have a shop. We take orders online and have seven established delivery runs, going as far south as Pau, east to Toulouse, and as far north as Bordeaux and Périgueux. The routes of the delivery runs and the dates we’ll be doing them are on the website, so people know when we can deliver. We can also send orders by Chronofresh all over mainland France. If people want to collect directly from us, that’s fine but it’s best to order in advance so we can make it for them.”
Their products are also stocked in the local Intermarché and Super U, they have commercial customers all over France, and they have a regular stall at Maubourguet market just over the border in Hautes-Pyrénées. “It’s not just British people. I also have a lot of French customers who like traditional British-style sausages. They are much finer ground than French ones, making them easier to eat. Especially for children.”
