British artisan producers craft traditional bacon and sausages in rural Gers
Anna Coe and Thomas Turner have built a thriving artisan food business in one of France's most sparsely populated regions. The couple owns Bulldog Bacon and Bangers, operating from Malabat in the Gers department of southwestern France, where they produce traditional British-style bacon, sausages, and cooked meat products.
The pair arrived in 2023 from Hertfordshire, where Anna worked as a business development manager and Thomas headed a sales department. Their move came during a period of declining British migration to France, with Brexit continuing to influence expatriate patterns.
From goat farm to food business
They purchased a former goat farm equipped with modern cheese-making facilities, including commercial-grade refrigeration and preparation areas. The infrastructure proved ideal when they learned that Bulldog Bacon and Bangers, established in 2008, was available for purchase.
"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. 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. So we bought it last year."
The business sources pork from local suppliers in the Gers, a region in the Occitanie area known for its rich agricultural heritage. The department is renowned for traditional products including foie gras, confit de canard, local cheeses, and Armagnac brandy. With a population density of approximately 31 people per square kilometer, Gers ranks among the least densely populated areas in Western Europe.
Extensive product range made fresh to order
All products are made fresh on the premises. The range extends far beyond standard offerings, with sausage 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. The business also produces roasting joints, gammon and hocks, chops, ribs and fillets, burgers, and cooked items such as Scotch eggs, sausage rolls, and pork pies.
"We make everything fresh to order. We don't have a shop."
The business operates through online orders and seven established delivery routes reaching as far south as Pau, east to Toulouse, and north to Bordeaux and Périgueux. Delivery schedules are published on their website so customers know when service is available in their area.
For customers beyond the regular delivery zones, the business ships via Chronofresh, a specialized temperature-controlled delivery service operated by La Poste Group. This system maintains fresh products between 0-4°C throughout transit, ensuring food safety standards across mainland France.
Direct collection from the farm is also possible, though advance ordering is recommended to ensure products are prepared in time.
Filling the post-Brexit gap
The products have found retail placement in local Intermarché and Super U supermarkets, and the business supplies commercial customers throughout France. A regular market stall at Maubourguet, just across the border in Hautes-Pyrénées, provides direct customer contact.
Since Brexit, availability of British food products in France has diminished significantly, with many supermarkets reducing or eliminating their British food sections. This shift has created increased demand for specialized suppliers like Bulldog Bacon and Bangers, serving an estimated 150,000 British nationals living in France, particularly concentrated in southwestern regions.
The customer base extends beyond British expatriates.
"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."
This texture difference reflects fundamental variations in sausage-making traditions between the two countries, with British methods producing a smoother consistency that French consumers have come to appreciate. The appeal demonstrates how traditional food products can cross cultural boundaries when they meet local preferences.
