Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Really tasty. Put it in the slow cooker with lots of onions, ginger, star anise 5 hours. Cooled it, peeled off the skin and then sliced it thickly. Pan friend so it goes crispy on the outside but meltingly soft on the inside and served it on top rice noodles and the broth. A sort of pho!”
