Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“A useful adition for my range of recipies as I can use, diced in stews and soups to add extra flavour. Also a good thick slice in a stock with some trotters and chicken carcass renders an excellent stock.”
“I used half of this cut into chunks and put into a cassoulet. It is so tasty and so soft. The other half is in the deep freeze awaiting the next delicious recipe. It can be used as pancetta or bacon, a real treat.”
