Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“To get a nice even pork belly out of this piece I had to take of the ribs first. Additionally, unfortunately I realized that the skin was already scored very deeply. This made it really hard to get a nice crackling after an 8 hour smoke. Even though everything puffed up nicely the skin stayed a bit of rubbery. So for me it would be nice to leave the skin unprocessed.”
