Whole carcass butchery | nose-to-tail eating

Swaledale Butchers® started with Jorge; a one man band with a refrigerated van, sourcing heritage breed meat directly from his community of farmers in the Yorkshire Dales, and delivering it to some of the best restaurants in London. Swaledale now has a network of around 30 small, family-run farms and smallholdings dotted around the wildly beautiful Yorkshire Dales who exclusively rear the hardy, native livestock breeds of Britain.

Swaledale's team of expert seam butchers are committed to utilising the whole carcass, nose-to-tail, to provide our customers with a sustainable source of exceptional tasting, nutrient-dense meat. All of our beef, pork, and lamb is dry-aged on the bone in our Himalayan salt chamber, this tenderises the meat and elevates the natural flavours further still.