Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“These are phenmoenal. Peppery but not to the extent of drowning out the other flavours. I am going to use them in a cassoulet with duck breast pieces and maybe a bit of lamb. Discovering Swaledale has restarted my passion for cooking.”
“Love these Calabrian sausages. Slightly spicy good quality and very versatile either poached with beans and bacon the Toulouse sausage dish way or grilled with fine spaghetti etc and a tomato and onion sauce. Too many options to choose from.”
