Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Soaked this in Char Sui marinade for a couple of days, washed skin off then covered with rock salt to cook. Juicy succulent meat and crispy crackling, ate with pickled veg in lettuce wraps. Awesome.”
