Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Absolutely delicious done in a pressure cooker for 75 mins with onion carrots celery, black peppercorns, bay leaves and chicken stock. Nice and tender!!”
“We cooked the ox-tongue in two ways, the tongue portion was cleaned, sliced and grilled Japanese style. The throat piece was sautéed in Chinese mixed herbs and then sliced. Absolutely delicious.”
