Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Beautiful pulled pork. Smoked low and slow for 7 hours, wrapping after about 5 and then letting rest in a cooler for another 2-3 so all the juices would return to the meat. Very high quality, melt-in-the mouth pulled pork. Highly recommended.”
“Low & Slow cook using Oakridge competition beef & pork rub. This cook was over 12hrs @225f and was worth the wait! Bone pulled clean and pulled very easily. Taken off @205f internal. Great tasting butt”
