Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“An absolutely fantastic cut of meat. I cooked low and slow on a kamado for 14 hours at 120c and it was literally falling apart. I made pork scratchings separately in the air fryer with the skin as I didn't want to waste a single bit!”
