I'm always intrigued to go into a butchers called Pearson, even if they can't spell my surname correctly! David Pierson had a farm in nearby Glyndyfrdwy and in 1975 went into butchery in Llangollen. His meat is sourced locally. The beef is from mainly Welsh Black cattle, and is hung from 2 to 4 weeks, the lamb is from Welsh breeds and hung for 2 to 3 weeks for a better flavour. 
All of their sausages are Gold Award winners! Try their Welsh Dragon sausage made from Welsh pork, leek and chilli or their Welsh Black beef and horseradish sausage made of Welsh Black beef, horseradish and mustard.
Piersons Butchers
16 Market Buildings
Castle Street
Llangollen
Denbighshire
LL20 8NU
Tel: 01978 860 650
Web: www.piersons.co.uk
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