BBQ

The key is to cook the meat low and slow, allowing the fat to melt and transform slightly tougher cuts into tender, moist, and succulent bites. It’s worth taking the time to get the coals to the right temperature to let this magic happen - your patience will be rewarded. Our heritage breeds of livestock, properly aged, are incomparable to commercial breeds and boast a unique depth of flavour. During the ageing process, the muscle loses water, allowing for quick caramelisation, which is essential for achieving a deep, appetising colour during the BBQ process. Many of our BBQ meats are bone-in, which helps retain moisture, and are either marinated overnight or simply seasoned with coarse sea salt and cracked black pepper. Swaledale meat is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to ensure it arrives safely insulated and ready to enjoy.