Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“First time with rindless belly and pleased. Slow cooked in the oven with prunes, apple and a good glug of dry white wine. 4 hours at 170c. Lid off for last 30 minutes and hot grill to reduce liquid and add a bit of colour to the joint. Homebaked crusty bread and fresh bottle to serve.”
