Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This is the greatest result I have ever put on the table, 6 hour on the smoker ( 2 rapped) with a black gold rub. The bones pulled clean out, much to the disappointment of the dog. the fat rendered down to juice and every mouthful was a table slapping moment.”
“These ribs were really meaty and had a great flavour, I poached them first for an hour and then used them in Diana Henry's Oven to Table Arroz el Horno recipe, skipping the frying bit and using the pork stock instead of chicken stock, really tasty.”
“These are the real deal! Yes they are slightly expensive than supermarket but you get much, much more meat. Made to Gordon Ramsay recipe and it was finished in a flash! Highly recommend.
As always Swaledale are accommodating and separated the ribs as requested.”
