Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Nicely cut and trimmed. Pleasure to have flavoursome pork that is not full of water. Bought before and will again.
Pan fried with black pudding or thin cut for a wok and stir fry. Melt in the mouth.”
“I cooked the pork (which was so well butchered, all the tough membrane had been trimmed off by the butchers) with a rub of ground fennel seeds, chilli flake and oregano, oven cooked at 210 for 25 minutes and a 10 minute rest. Amazing ! So tender and really amazing flavour.”
