BBQ Pulled Pork Sausage Roll

Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Unsalted Butter (Milk), 85vl Pork Shoulder (17%), Pork Shoulder Heart Muscle (14%), Water, Smoked Bacon (7%) (Pork, Salt, Sugar, Preservatives (Nitratine), Antioxidant (Sodium Ascorbate)), Diced Onion, Tomato Ketchup (Water, Sugar, Tomato Paste, Spirit Vinegar, Modified Maize Starch, Salt, Acetic Acid, Potassium Sorbate; Black Carrot Extract, Sweeteners: Sodium Saccharin, Aspartame; Natural Clove Flavouring), Potato, Liquid Egg, Red Cooking Wine (Sulphites), Pineapple Juice, Demerara Sugar, Paprika Flakes, Breadcrumb (Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Salt, Yeast), Malt Vinegar (Gluten), Mature Cheese (Anti-caking Agent: Potato Starch) (Milk), White Wine Vinegar 6% Acidity, Dark Soy Sauce (Water, Salt, Colour (E150a), Sugar, Soyabeans, Wheat), Worcester Sauce (Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavourings), Salt, Garlic, Cracked Black Pepper, Caster Sugar, Rapeseed Oil (Anti-foaming Agent (Polydimethylsiloxane)), Ground White Pepper

Contains: Eggs, Fish, Gluten, Milk, Soya, Sulphites Made in a factory which uses nuts.

All our products arrive raw-frozen to ensure the freshest bake-in-store experience for your customers. Please place them in the freezer within 2 hours of delivery and keep them frozen until you're ready to bake. Our products will stay fresh for up to 12 months in the freezer. Bake straight from frozen for the best results. Do not re-freeze if thawed or after baking. Enjoy perfectly baked goodness, every time!

Our courier delivers on Wednesday, Thursday, or Friday, based on your checkout selection. Order by 12 noon for 48-hour delivery or schedule up to 10 days ahead. We use dry ice to keep our raw-frozen products frozen or chilled during shipping, preserving their taste and texture. Follow these safety guidelines when handling dry ice: Safe Handling: Wear Gloves: Always use insulated gloves to avoid cold burns. Ventilation: Ensure proper ventilation, as dry ice releases carbon dioxide gas. Disposal: No Special Disposal Needed: Small amounts of residue can be safely left to sublimate.