Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I am not really a fan of pork joints and honestly my husband had to fight me for the slices. Followed recipe online and OMG with a potato gratin and some veggies it was stunning”
“3.2kg shoulder for 11, generous helpings but no leftovers, used river cottage temperatures and timings, after 2hrs40mins in oven reached 77C. Used Warner's seasonings but his suggestion of stopping at 57C seemed rather raw. Excellent flavour, crisp crackling. Great centre piece for large group of friends, thanks to Swaledale team for advice on storage and drying the skin. Highly Recommended”
