Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I really like these on top of my steak.
Wrap the edges in foil so you don’t lose any of the yummy goodness. Roast in the oven for about 15’ until they start to look melty.
Cook up one of Swaledales delicious ribeyes and top with some bone marrow. You won’t be disappointed!”
“I'd never tried them before and wasn't sure what to expect, the marrow was delicious, just a little less than I'd thought, but that's nothing to do with them, just my own thought”
