Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Had enough for one liver and Swaledale bacon meal plus enough left over to make two delicious servings of liver pâté. By far the best liver I’ve had in years”
“Makes a change having liver and was very tasty. I cut into strips and stir fried with a couple of slices of cut up bacon onions and mushrooms,and a splash or more of masala wine, or red wine...drain off excess liquid and then add some light philadelpia cheese which makes a tasty sauce. Then serve on a bed of tagliatelle, fantastico......liver would be just as tasty braised with bacon served up with mash,veg and tasty gravy.”
