Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Just buy it. Use the more fatty bits for recipes with guanciale and the oyster bit for something more substantial like a petit salé. This is a real bargain too.”
“Such a versatile cut of meat - it's good in spaghetti carbonara, fried rice, and if you render down the fat it's great for roasting vegetables (and then you can sprinkle the crispy bits over the top)”
