Paxo

Paxo knocks the stuffing out of the competition - top of its market and one of the best ways to make the most of your roast!

It was invented in 1901 by John Crampton, a butcher from Eccles in Manchester, who wanted to make Sunday lunches more exciting.

It was a slow start, because stuffing is mainly served with poultry, which was a luxury at the time. But as the price of chickens dropped in the 1950s and 60s, Paxo's popularity really took off.

It's now available in a range of seven great-tasting flavours, designed to complement all kinds of meat. Parsley & Thyme was the firm favourite for many years, but the growth of chicken roasts in the 60’s changed all that.  Nowadays Sage and Onion is the firm favourite.

This year, for the first time, Paxo is to launch a posh Wild Sage & Red Onion Stuffing, to help make your roast that little bit special.

While Sage & Onion is the perfect compliment for Roast Chicken, Roast Turkey and Roast Pork are the next most frequently eaten meats with stuffing. Paxo has Chestnut & Cranberry to compliment Turkey perfectly, for Christmas dinner with a twist, or for Pork there is Paxo Sage & Onion with a hint of Apple.

Visit www.paxo.co.uk.