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 left the hock in cold water over night to reduce the amount of salt (changed the water once) then slow cooked with beans in the oven for 4 hours. The hock is meaty with meat falling off the bone. It was delicious.”
“My third time cooking this. It is delicious and provides a fabulous stew but I find the smokiness a touch dominating. I'm going to try the unsmoked version next time.”
