Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“We are getting hooked up on those. Great alternative to guanciale for carbonara. We also used it in arrabiata and other italian dishes. Added to Polish baked beans (Breton-style beans [fasolka po bretonsku ]) and it is absolue feast.
Definetly coming back for more.”
“Absolutely delicious.
Great substitute for lardons, pancetta or guanciale. We just used it for carbonara and it was heavenly tasty. Dice and gently fry without oil to melt all tasty lard from it.
Will use for arrabiata as well.
It is nicely cured and it is salty, so you can skip salt all together.”
“First time trying this, decided to use it in a stew in the slow cooker. Needed to trim most of the fat and muscle off it first. Made a lovely stew after about 8 hrs in the slow cooker.”
