Here are five of the best butchers in Lancashire

Some of the best meat in the region can be found in these butchers shop...

Tuesday, 3rd November 2020, 7:00 am
Where are the best places to shop for meat in the region?

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Anderton’s Ribble Valley Butchers, Derby Road, Longridge Having been a butcher since he was 15, Brendan has a lifetime's worth of knowledge and it was natural for him to pass down his expertise to his two sons. Austin and Roger. Anderton’s stock a huge range of meats, including the usual pork, beef and chicken, as well their own handmade craft collection. You can also pick up butchers boxes or build your own.
Crafted Meats, Old Docks House, Watery Lane, Preston Crafted Meats source high quality, free-range grass-fed meat from traditional heritage breeds. Their range offers some of the finest beef, rare breed pork, chicken, lamb and wild game you will find in the UK. Buying from Crafted Meats means you are not only helping to keep the butchery tradition alive, but also supporting local farmers. Take your pick from affordable themed meat boxes or buy single cuts, expertly prepped, prepared and then delivered chilled via their local meat delivery and meat box delivery service. Visit the website at to browse their range of products and to make your order.

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K & J Green Butchers, Withington Lane, Heskin, Chorley K & J Butchers are traditional family-run butchers in the village of Heskin for over 100 years - and still in the same shop. They use only the finest Lancashire meat available. This enables them to produce what promises to be a range of great sausages,dry cured bacon and black pudding. Shop online at
Cowman’s Famous Sausage Shop, Castle Street, Clitheroe Cowman’s are proud to be one of the first butchers in the country to reinvent quality British sausages, which they have been producing since the 1960s. Even Prince Charles has dropped in. Shop online at
The Hindquarter Butchers, Barton Street, Knott End on Sea There has always been an established butchers shop in Knott End on Sea serving the local community. Eric & Charlotte Danson took over The Hindquarter in 2004. Making their own sausage and burgers and curing their own bacon allows total control over product quality. With a wide range of flavours and a “reduced fat” range there is something for everyone. They cure locally produced pork on the premises which makes their secret recipe dry cured bacon, which is available in back, middle or streaky. Go online -