What happens when three brothers ditch the safe path to chase a sausage dream?

In this episode, AJ Sharp sits down with Olly and Max Kohn, two of the three brothers behind The Jolly Hog, the British meat brand that’s gone from a Kenwood sausage machine in a one-bed flat to shelves in every major UK supermarket.

They share the real story behind the growth, from unpaid early days and street food graft to cracking retail, building a brand without investment, and partnering with the likes of Marmite and Colman’s.

It’s a conversation about flavour, farming and the future of meat, digging into welfare standards, B Corp, and the pressure on brands to clean up ingredients in the age of ultra-processed food.

Honest, funny and full of insight, this is about doing meat properly, and proving you don’t have to cut corners to scale.