Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“the porked with skin cooked beautifully, it was tender and succulent and tasted really good. the joint was cooked just on it's own with no extra herbs or spices; seasoned with salt for the crackling, gravy made from the roasting juice and apple sauce. I served it with roasted new potatoes, Celerica and Carrots. Also bought sausages and smoked pork cheeks but haven't cooked them yet.”
