Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“To start with I thought the bacon was over smoked and didn't really stick to the stereotypical "back bacon" style. Cooking it in a fan assisted Oven at 180 for 15 mins flipping half way through worked a treat, frying didn't do the fat justice.”
