London, United Kingdom

London's best-known heritage butcher, founded by Tim Wilson in 2003 around a North Yorkshire farm of rare-breed Tamworths, Berkshires, and Saddlebacks. The Marylebone shop set the template: a glass counter, butchers in striped aprons, sausages made on site every morning. Five other London shops followed. The traditional pork bangers are mixed and linked by hand — coarse-cut shoulder, breadcrumb rusk, sage and white pepper, natural hog casing — and they are what most Londoners now mean when they order a proper banger.