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 never knew liver tasted this good. I cut the liver into slices and fried it with red onions, salt, pepper, garlic, turmeric and paprika. The liver was so fresh and tender and the taste was amazing; nothing like the strong iron taste I was used to.”
