Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Smoked low & slow, like the beef ribs, and they cam out great. The fat rendered fine and the flavour was great from the bark down to the rib meat.
A surprise for me, as pork belly needs to render nicely and not over cook at the same time.”
“Never tried this cut of meat before on the smoker - was looking for "normal" rib rack but couldn't see them on the site. (Butcher please take note! :) Took a punt on this and was massively impressed. Long slow cook about 8 hrs on the smoker and they were just great! Juicy, moist and really flavourful meat. Was also good cold the next day. Another fine piece of meat from Swaledale. Love it.”
“These ribs were amazing. Really well butchered and finish trimmed ready to get cooking. The layer of fat was beautiful and plenty of meat to fat ratio. Dry rub marinated for 6 hours then low and slow smoke at 105c for 8 hours and then a quick reverse sear for an hour at 220c to crisp the fat. They were out of this world and took on so much smoky flavour.”
