Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Excellent cut and really somuch tastier than breast meat. I often confit in olive oil in the oven and they are succulent and tasty. Beware cooking this way as they are difficult to eat without a mess as they just fall off the bone. I tried an experiment some time ago and cooked Swaledale against supermarket drumsticks. The taste difference was extraordinary; confit makes meat tender and juicy, but supermarket ones still a bit dry and tasteless- a considerable feat given the method and herbs in the confit.”
