Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Simply epic! Love this meat. Lots of lovely layers of fat that gives intense flavour.
I cook it low and slow in the oven. Usually 130’c for 6 hours, just adding water to the tin.
Perfect for someone like me who follows the carnivore diet!”
“A nice size rib rack which was seasoned with just salt & pepper. Cooked low & slow on the Traeger wood pellet smoker for almost 14hrs. Meat was deliciously juicy and tender, great flavour”
