{"title":"Collaborations","description":"\u003cp class=\"p1\"\u003eIt was a spontaneous conversation with the chef at The Drapers Arms that led to Swaledale Butchers receiving its first wholesale order. Since then, the business has grown organically, connecting with restaurants that share our farming values. Word-of-mouth recommendations between chefs have allowed Swaledale to build steadily, in step with its expanding relationships across the restaurant community.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOur ethos of heritage breeds and whole-carcass butchery takes many forms on tables around the country. Swaledale meat gives chefs something to work with: depth of flavour, character and the freedom to interpret it in their own way. That is something we take great pride in.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis space brings together our collaborations with chefs and restaurant partners, shaped by shared values, mutual respect and a love of good cooking. Some become products for you to enjoy at home, whilst others mark a moment, a menu or an ongoing creative partnership.\u003c\/p\u003e","products":[{"product_id":"swaledale-x-som-saa-sai-ua","title":"x som saa | sai ua Thai Pork Sausage","description":"\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003esom saa x Swaledale Sai Ua: A Five-Year Celebration\u003cbr\u003e\u003c\/b\u003eWe are delighted to welcome back to the spotlight - for an unprecedented fifth appearance in our collaboration series - som saa’s sai ua Thai Pork Sausage. This was the first collaboration we ever embarked upon, and it has certainly proved to be one of our most popular to date.\u003cbr\u003e\u003cbr\u003eIt is \u003cspan class=\"citation-597 citation-end-597\"\u003ethe perfect partnership, combining the talent and knowledge of the wonderful folk at som saa with the sausage-making expertise of our butchery team. Together, we pay homage to this staple of Northern Thai cuisin\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003ee to bring you a truly unique and exceptional \u003cspan class=\"citation-596 citation-end-596\"\u003esausage.\u003cbr\u003e\u003cbr\u003e\u003csup class=\"superscript\" data-turn-source-index=\"2\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003cspan class=\"citation-595 citation-end-595\"\u003eBelly and shoulder of pork are expertly spiced with som saa’s curry paste and Northern Thai spices, seasoned with shrimp paste and fish sauce, and fragranced with makrut lime zest and herbs. The richness of the dry-aged pork is perfectly balanced by the\u003csup class=\"superscript\" data-turn-source-index=\"3\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e heat of the curry paste; these components harmonise to deliver a traditional sai ua that is bursting with flavour. It is unlike anything \u003cspan class=\"citation-594\"\u003e\u003c\/span\u003e\u003cspan class=\"citation-593 citation-594 citation-end-594\"\u003ein the European sausage repertoire and promises to give your barbecue a most exciting twist.\u003cbr\u003e\u003cbr\u003e\u003csup class=\"superscript\" data-turn-source-index=\"4\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003cspan class=\"citation-593 citation-end-593\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"5\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003cspan class=\"citation-591\"\u003e\u003c\/span\u003e\u003cspan class=\"citation-591 citation-592 citation-end-592\"\u003eOur long-time friends Andy and Mark, backed by their incredible team, have been delighting diners with their regional and highly authentic Thai cuisi\u003csup class=\"superscript\" data-turn-source-index=\"6\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003cspan class=\"citation-591 citation-end-591\"\u003ene at the\u003csup class=\"superscript\" data-turn-source-index=\"7\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003eir Commercial Road site since 2016 - and what a triumph it has been. To have the confidence to serve traditional regional Thai food in central London is one thing, but to have the skill to execute it so perfectly is next-level cooking. We at Swaledale are very proud to have played a part in som saa’s phenomenal journey, and long may it continue.\u003c\/p\u003e\n\u003cdiv class=\"source-inline-chip-container ng-star-inserted\"\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cdiv class=\"source-inline-chip-container ng-star-inserted\"\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":39311032123524,"sku":"60010-0500-O-N-R","price":12.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Som-Saa-2100x1400.jpg?v=1771088102"},{"product_id":"swaledale-x-breddos-toluca-style-red-chorizo","title":"x BREDDOS Toluca-Style Red Chorizo","description":"\u003cp\u003eWe’re buzzing to have teamed up with our favourite amigos Nud and Chris, the visionaries behind the legend that is Breddos, one of the most acclaimed taco restaurants in London.\u003c\/p\u003e\n\u003cp\u003eWith a vibe and a menu inspired by the roadside taquerias they encountered in Mexico, Breddos is all about food that’s vibrant, tactile and real. This authentic and spicy Toluca-Style Red Chorizo was the perfect collaboration.\u003c\/p\u003e\n\u003cp\u003eWe’ve matched the quality of Swaledale’s shoulder and belly of free range, dry-aged Middle White pork, and married it with a \u003cem\u003esecret\u003c\/em\u003e Breddos spice blend, to create a traditional Mexican chorizo, a raw pork sausage that requires cooking before eating.\u003c\/p\u003e\n\u003cp\u003eLaced with coriander seed, ancho chilli and other fragrant Mexican spices, this is leagues above your average chorizo and is sensational when crumbled into tacos or served alongside your eggs and \u003ca href=\"\/collections\/bacon-dry-cured-meat\"\u003ebacon\u003c\/a\u003e for a spicy breakfast! \u003cem\u003eBuen provecho amigos\u003c\/em\u003e!\u003c\/p\u003e\n\u003cp\u003e🌶️ Uncooked chorizo is softer to the touch and when cooking releases a delicious, spicy, red oil which comes from red chilli peppers.\u003c\/p\u003e\n\u003cp\u003e🇲🇽 Mexican chorizo was first produced in Toluca and differs from Spanish chorizo which is cured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eInspiration by Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e\"x BREDDOS Toluca-Style Red Chorizo stays very true to what you’d expect to find in that central American land of wonderful food and cooking. Very different from Spanish chorizo, the sausage must always be cooked from raw, the consistency much crumblier and akin to a more conventional sausage with a flavoursome mince in the skin. It is not a sliceable cured sausage with a large fat content. Vinegar is an important ingredient and one that makes such a sausage so delicious. The spicing uses different chillies whilst clove, in no way overpowering, is essential.\u003c\/p\u003e\n\u003cp\u003eI love Mexican chorizo and as a voracious consumer of tacos, eat a lot of them.\u003c\/p\u003e\n\u003cp\u003eCook onions very slowly with \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/chorizo-potato-and-onion-tacos\/\"\u003ecumin, dried oregano and black pepper\u003c\/a\u003e, add in some parboiled potato, cubed smallish, and crumble in a good amount of the chorizo. Continue to cook until the potato is soft and the chorizo cooked and starting to catch. Serve in small corn tortillas with a green salsa being my preferred approach. For the salsa simply whizz up fresh jalapeños with a small bunch of fresh coriander, lime juice, a little groundnut oil and salt. Stir in some tender sweet raw onion.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/chorizo-potato-and-onion-taco\/\"\u003eChorizo, potato and onion tacos with a green salsa\u003c\/a\u003e is Mexican for sausage and beans on toast. Unsweetened gooseberries can be a delicious replacement in the absence of green tomatoes for the salsa.\u003c\/p\u003e\n\u003cp\u003eIn a breakfast taco with hard boiled eggs, seasoned avocado and chilli sauce plus a scattering of toasted pumpkin seeds and served with a lime wedge and this is a fabulous start to the day.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":39400335310980,"sku":"60011-0500-O-N-R","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Breddos-Chorizo1.jpg?v=1688072478"},{"product_id":"x-st-john-haggis","title":"x St. JOHN Haggis","description":"\u003cp\u003eWe’re thrilled to once again collaborate with our great friends at St. JOHN who have handmade a small number of haggises to celebrate Burns Night 🏴󠁧󠁢󠁳󠁣󠁴󠁿\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note, this is an artisan product made entirely by hand. The appearance differs visually from anything mass-produced in that natural beef casings are hand-filled and tied with butchers twine. Expect a looser texture than a commercial haggis and as such this is a more fragile product which we recommend baking in a tray as detailed in our cooking advice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.\u003c\/p\u003e\n\u003cp\u003eTrue to Fergus Henderson's iconic cookbook \u003cem\u003eNose to Tail Eating,\u003c\/em\u003e first published in 1999 and arguably a greater influence on a generation of chefs than any other, these haggises have been made in the hallowed kitchens of St. JOHN by head chef Farokh Talati.\u003c\/p\u003e\n\u003cp\u003eAs kindred exponents of the whole carcass butchery philosophy and nose to tail cooking and eating, no other delicious thing honours these concepts better than a St. JOHN Haggis; each one containing a sheep's ‘pluck’ seasoned, spiced and combined with buttery onions, oatmeal and suet.\u003c\/p\u003e\n\u003cp\u003ePerfectly paired with neeps, tatties and collard greens (Red Russian Kale or cavolo nero would be perfect). Dijon mustard is an excellent accompaniment.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":39944386478212,"sku":"32017-1000-O-N-R","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Swaledale_Collab_2100x14002.jpg?v=1675346388"},{"product_id":"x-farang","title":"x FARANG Thai Street Food","description":"\u003cp\u003e\u003cem\u003ex FARANG limited collaboration. Original and award-winning Thai food from Sebby Holmes and his team, showcasing fresh and punchy Thai flavours with meat, slow-grown on the Yorkshire Dales.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eWe've joined forces with our great friends and industry superstars FARANG, headed-up by celebrated chef Sebby Holmes, renowned for his authentic and original take on Thai cuisine. Since opening in Islington in 2017, FARANG has become an institution. Sebby’s passion for both Thai food and the finest of seasonal British produce is evident on his menus and in his cookbooks, provenance of ingredients being central to his ethos. Sebby \u0026amp; co. have created a limited range of Thai marinated meats, perfect for early autumn grilling;\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eGang Kiew Wan Gai (\u003ca href=\"\/products\/diced-chicken-breast\"\u003echicken\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003eMuu Ping (\u003ca href=\"\/products\/diced-pork\"\u003epork\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003eGaeng Phed Neau Kae (\u003ca href=\"\/products\/diced-shoulder-lamb\"\u003elamb\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eSimply thread onto skewers* and grill over charcoal as a mouth-watering addition to a conventional barbecue, cook under the grill or in a pan. These marinated meats also come into their own when served Thai-style with jasmine rice and a Som Tam salad; the complex mixture of sweet, salty, sour and spicy flavours providing an excellent foil to the richness of the meats.\u003c\/p\u003e\n\n\u003cp\u003e*Not included\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Gang Kiew Wan Gai (chicken) 500g","offer_id":40929771389060,"sku":"52008-0500-O-N-R","price":9.95,"currency_code":"GBP","in_stock":false},{"title":"Muu Ping (pork) 500g","offer_id":40929771421828,"sku":"32025-0500-O-N-R","price":9.95,"currency_code":"GBP","in_stock":false},{"title":"Gaeng Phed Neau Kae (lamb) 500g","offer_id":40929771454596,"sku":"22009-0500-O-N-R","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Swaledale_Collab_2100x1400_eb6987ef-f313-4b0c-85ce-4e621ddbb425.jpg?v=1675346419"},{"product_id":"kittys-green-peppercorn-butter","title":"Kitty's Green Peppercorn Butter","description":"\u003cp\u003eKitty Fisher’s basement dining room in Mayfair is uniquely atmospheric and has become a mecca for foodies in and around London.\u003c\/p\u003e\n\u003cp\u003eCustomers enjoy \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/finest-prime-steaks\"\u003eYorkshire's finest prime steak\u003c\/a\u003e and \u003ca href=\"\/products\/pork-shoulder-chop\"\u003epork chops\u003c\/a\u003e cooked on the kitchen's custom-built wood-burning grill, with the addition of a deliciously peppery compound butter adding so much extra flavour, and very much a Kitty signature.\u003c\/p\u003e\n\u003cp\u003eWe are delighted to offer a limited number of packs of this zesty, zingy, flavour-packed butter with a nip in the tail; perfect for dressing grilled beef steaks and pork chops, all from heritage breeds of livestock reared in the Yorkshire Dales, prepared by our expert team of butchers.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41046199664772,"sku":"90001-0125-O-N-R","price":4.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Swaledale_Collab_2100x14003.jpg?v=1675346448"},{"product_id":"toulouse-sausages","title":"Toulouse Sausages","description":"\u003cp data-start=\"238\" data-end=\"305\"\u003e\u003cstrong data-start=\"238\" data-end=\"305\"\u003eTraditional French-Style Sausages Made with Heritage Breed Pork\u003cbr\u003e\u003c\/strong\u003eOur Toulouse sausage is a true celebration of artisanal British butchery, made with the same heritage breed pork we supply to top chefs across the UK. Originally developed in collaboration with Bouchon Racine in January 2023, this French-style sausage became an instant classic - now a permanent fixture in our range.\u003c\/p\u003e\n\u003cp data-start=\"624\" data-end=\"902\"\u003eMade in-house using whole muscle cuts from high-welfare Tamworth and Middle White pigs, this traditional Toulouse sausage combines shoulder and belly for perfect fat content and succulence. Seasoned simply, it showcases the exceptional depth of flavour that defines our \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/pork\"\u003epork\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-start=\"904\" data-end=\"1077\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe result is a handmade sausage that honours the rustic, pared-back character of the French original - ideal for cassoulet, grilling, or as part of a standout sausage supper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHenry Harris Explains\u003c\/strong\u003e\u003cbr\u003e\"I've a long-standing obsession with artisan sausages. My father had a love of sausages, so in the mid-1970s went to Yorkshire to be taught how to make them by a butcher. He then returned to Brighton to open a sausage shop, and I suppose that is where the love affair began... a deep dive into quality sausages.\u003c\/p\u003e\n\u003cp\u003eMy search for a great Toulouse sausage has been ongoing for the last 10-15 years and has yielded little success. Two rare examples of quality spring to mind; the first, a hand-cut sausage in the Parisian wine bar \u003cem\u003eJuveniles\u003c\/em\u003e, and the second in a cassoulet at \u003cem\u003eLe Colombier\u003c\/em\u003e in Toulouse.\u003c\/p\u003e\n\u003cp\u003eWhen I began talking to Jorge and his team at Swaledale about making this sausage we both came at it from the same angle and with the key characteristics in mind: coarse texture, great quality meat and allowing the meat and the seasoning to sit and ever so slightly cure for a day before making. For sausages, as with many things in life, the more effort and consideration you put in, the more you get out.\u003c\/p\u003e\n\u003cp\u003eGrilled, in a crusty baguette with Dijon mustard, or grilled with puy lentils and more mustard, or of course nestled in a cassoulet.\u003c\/p\u003e\n\u003cp\u003eSo here is a really great sausage that we have made together, with a simple ingredient list of salt, white pepper, garlic and a splash of white wine. A savoury, comforting and restorative banger!\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41304129077380,"sku":"6011-0480-O-N-R","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/toulouse_sausage.jpg?v=1676313866"},{"product_id":"x-the-courtyard-dairy-wild-garlic-sausages","title":"x THE COURTYARD DAIRY Wild Garlic Sausages w\/ Old Roan Wensleydale","description":"\u003cp\u003eWe’re excited to announce a mouth-watering, seasonal sausage collaboration with our great friends Andy and Kathy Swinscoe at The Courtyard Dairy, a multi-award-winning cheesemonger in the bustling market town of Settle in North Yorkshire.\u003c\/p\u003e\n\n\u003cp\u003eTheir accolades speak for themselves: Cheesemonger of the Year (World Cheese Awards), Queen Elizabeth Scholar for Cheese Maturing, Rated one of the Top 50 Food Shops in the World (Financial Times), BBC Food \u0026amp; Farming Awards, to name a few.\u003c\/p\u003e\n\n\u003cp\u003eAwards aside though, The Courtyard Dairy is a stalwart supporter of the independent British farmhouse cheesemakers, who still make cheese by hand with unpasteurised milk from their own herds. Each cheese is then aged, washed or rubbed to perfection in The Courtyard Dairy’s maturing room; supplying artisan cheese in peak condition is an art.\u003c\/p\u003e\n\n\u003cp\u003eWe’ve brought together the finest, native breed pork* and incredible, artisan cheese, bound with wild garlic, in a seasonal sausage that will bring the energetic, fresh taste of spring into your kitchen. This collaboration is a marriage of traditional artisan techniques and a celebration of the farms, woodlands and dales of Yorkshire’s ancient landscape. Two local businesses with shared values for farming and food systems; a perfect match forged in the land of all creatures great and small.\u003c\/p\u003e\n\n\u003cp\u003ePork shoulder and belly is coarsely minced with a selection of spices, raw and blanched wild garlic and a generous grating of perfectly paired smoked cheese. Smoked Old Roan Wensleydale is made by hand, in the time-honoured traditions of old and then gently oak smoked to balance its fresh acidity against the wild garlic. Wild garlic is present in just the right ratio; bringing that distinctive flavour to the fore but without overwhelming, whilst the Wensleydale delivers tang and acidity to the party. The result is a sausage of courage and distinction of which we – at Swaledale and The Courtyard Dairy – are immensely proud.\u003c\/p\u003e\n\n\u003cp\u003e*\u003cem\u003eWe use the same top quality whole muscle cuts in our pork sausages, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage.\u003c\/em\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41345089601668,"sku":"60012-0480-O-N-R","price":7.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Courtyard-Dairy-Wild-Garlic-Sausage.jpg?v=1680166637"},{"product_id":"bavette-sharing-steak","title":"x THE CLARENCE TAVERN Bavette Steak w\/ Roasted Tomato \u0026 Bone Marrow Butter","description":"\u003cp\u003eEach pack contains 450g bavette steak \u0026amp; 75g The Clarence Tavern Butter\u003c\/p\u003e\n\u003cp\u003eFor the latest mouthwatering collaboration with our revered chef community, Swaledale has teamed up with the incredible Harry Kaufman, a chef who heads up the kitchen at both his hugely popular pub in Stoke Newington, The Clarence Tavern, as well as at Kettner’s Townhouse, in Soho, an offshoot of Soho House \u0026amp; Co.\u003c\/p\u003e\n\u003cp\u003eHarry has been working with Swaledale throughout his career, he has a love for provenance and a reverent respect for his ingredients. Harry is a chef, and an individual who is right up our street.\u003c\/p\u003e\n\u003cp\u003eHarry’s take on modern British cuisine gives a nod to gastro-pub classics, and one dish that’s an iconic staple on the menu at The Clarence Tavern is \u003ca href=\"\/products\/bavette-steak\"\u003esteak\u003c\/a\u003e and chips. Over the years Harry and his team have developed a \u003cem\u003ehouse \u003c\/em\u003ebutter made from slow-roasted tomatoes, \u003ca href=\"\/products\/marrow-bone-canoes\"\u003ebone marrow\u003c\/a\u003e, sautéed shallots and green peppercorns. These flavours are bound together by salted butter to form perfect discs, to melt over your steak as it rests.\u003c\/p\u003e\n\u003cp\u003eThis lively, dynamic butter is the quintessential accompaniment, but of course needs a steak to adorn. So we will be selling it to you just as Harry and his team often sell it to their customers, with a 450g bavette steak. The perfect size for two to share, sling it onto a grill or in a pan, cook it medium-rare and give it the full Clarence Tavern treatment with some \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/sharing-bavette-bone-marrow-butter\/\"\u003etriple cooked chips and a watercress salad\u003c\/a\u003e, dressed in a mustardy vinaigrette.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41369067323524,"sku":"10036-0450-O-N-R","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Swaledale_Collab_TheClarenceTavern_2100x1400_c781fa49-2b2f-4729-9361-9a8b5ef47def.jpg?v=1680261146"},{"product_id":"x-the-kinneuchar-inn-sheftali","title":"x THE KINNEUCHAR INN Sheftali","description":"\u003cp\u003eOur latest collaboration provides a taste of the exotic and demands to be cooked on the BBQ. These little flavour bombs are perfect for summer, and we just know you’re going to love them.\u003c\/p\u003e\n\n\u003cp\u003eWe’ve teamed up with industry veteran, long-time friend, and brilliant chef, James Ferguson of THE KINNEUCHAR INN. James is a Yorkshireman, which gives him an instinctive understanding of what Swaledale meat stands for, it’s a perfect match on an intellectual and culinary level. James has a grandmother from Greece, and from an early age has been exposed to the magic of traditional, home cooked Greek cuisine; it has left a profound mark on his style of cooking and is a visible influence on his menus today.\u003c\/p\u003e\n\n\u003cp\u003eJames has been wowing London diners with wholesome, uncomplicated and sensational food for years, but in 2019 he relocated to the East Coast of Scotland, revamped THE KINNEUCHAR INN and made Kilconquhar his home. The incredibly fortunate people of Leven and the surrounding areas have been blessed with his exceptional cooking and warm hospitality ever since.\u003c\/p\u003e\n\n\u003cp\u003eWhen we were discussing this collaboration it quickly became clear that it was going to have to be something Greek, and none of us could resist the sound of \u003cem\u003esheftali\u003c\/em\u003e. A free form sausage made of both pork and lamb mince, along with garlic, herbs and various spices. The sausage meat is wrapped in caul fat (otherwise known as \u003cem\u003ecrépinette\u003c\/em\u003e or lace fat) which looks like an intricate spider's web of membranes, and helps crisp the outer skin as it cooks. A quick flash over the coals melts the caul fat and cleverly self-bastes the meat, keeping it succulent, and making \u003cem\u003esheftali\u003c\/em\u003e probably the juiciest sausages you’ll eat this summer.\u003c\/p\u003e\n\n\u003cp\u003ePitta breads, \u003cem\u003etzatziki\u003c\/em\u003e, a Greek salad and a platter of chips is the only acceptable garnish. Pour cold white wine into a jug and get the Mythos on ice!\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41520486908036,"sku":"60013-0480-O-N-R","price":9.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/swaledale_x_the_kinneuchar_inn.jpg?v=1689839110"},{"product_id":"melissafood-jerk-chicken-legs","title":"Melissa's Jerk Chicken Legs","description":"\u003cp data-start=\"55\" data-end=\"115\"\u003e\u003cstrong data-start=\"55\" data-end=\"113\"\u003eJerk Chicken – A Jamaican Legacy with Melissa Thompson\u003cbr\u003e\u003c\/strong\u003eWe’ve partnered with food writer \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/chef\/melissa-thompson\/\"\u003eMelissa Thompson\u003c\/a\u003e, author of \u003cem data-start=\"178\" data-end=\"211\"\u003eMotherland: A Jamaican Cookbook\u003c\/em\u003e, to create Jerk Chicken marinated for 24 hours in pimento (allspice), thyme, Scotch bonnet chillies, garlic, ginger, and black pepper. The meat arrives ready to cook on the barbecue, though it can also be roasted in the oven.\u003c\/p\u003e\n\u003cp data-start=\"441\" data-end=\"721\"\u003eJerk, as a term, describes the preparation, marination, and smoking of meat, but its meaning runs much deeper. It is central to Jamaican cultural identity, telling the story of the island’s history and the determined resistance of its people against slavery, a true legacy dish.\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1089\"\u003eMaroons, African people who escaped enslavement and formed resistance communities in the mountains, survived through farming and hunting. Together with the remaining indigenous Taíno people, they developed a method of cooking underground with minimal smoke to avoid detection by the British. They used foraged ingredients to season, preserve, and flavour the meat.\u003c\/p\u003e\n\u003cp data-start=\"1091\" data-end=\"1278\"\u003eThe result is a dish of balanced flavours, gentle heat, and deep complexity. The marinade penetrates to the bone, and smoking intensifies the taste, delivering a full hit to the senses.\u003c\/p\u003e\n\u003cp data-start=\"1280\" data-end=\"1729\"\u003eTraditionally in Jamaica, jerk is cooked slowly over pimento wood, smoking and steaming under a cover of more wood or zinc. In place of pimento wood, Melissa lays bay leaves and thin bay branches on the grill, away from direct heat, with the meat placed on top. She soaks pimento berries in water and adds them to the coals before closing the lid. The combination of bay and pimento gives a flavour reminiscent of traditional pimento-wood cooking.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41554755125380,"sku":"52020-0675-B-N-R","price":8.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/0A1A9353.jpg?v=1755004399"},{"product_id":"x-bocca-di-lupo-luganega-sausage","title":"x BOCCA DI LUPO | Luganega Sausage","description":"\u003cp data-end=\"194\" data-start=\"117\"\u003e\u003cstrong data-end=\"194\" data-start=\"117\"\u003eOur Collab with Bocca di Lupo – A Celebration of Regional Italian Cooking\u003cbr\u003e\u003c\/strong\u003eNow in its third year, our collab with Bocca di Lupo has become a true autumnal highlight. It’s rooted in shared values, seasonal appreciation, and a deep love of exceptional food.\u003c\/p\u003e\n\u003cp data-end=\"774\" data-start=\"410\"\u003eThere are restaurants, and then there are institutions. This October, we are proud and delighted to announce that our exciting collab with the legendary Bocca di Lupo is back. Led by the rare talent of Jacob Kenedy, the wonderful team at Bocca di Lupo has created a restaurant that is, without exaggeration, one of the most revered and celebrated in all of London.\u003c\/p\u003e\n\u003cp data-end=\"1323\" data-start=\"776\"\u003eBocca di Lupo has just celebrated its 17th year on its charming little street in Soho, a feat which is testament to Jacob’s enduring quality, eye for detail and deep understanding of simple and honest regional Italian cuisine. Bocca di Lupo has truly mastered the art of unfussy Italian cooking, with a menu that puts the quality of the ingredients at the forefront of every dish. This, combined with a profound appreciation for the history and techniques of one of the world's most famous cuisines, results in food that feeds your heart and soul.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1325\"\u003eIn 2018 the folks at Swaledale and Bocca di Lupo connected over a mutual passion for top quality meat; they began working together and the relationship has gone from strength to strength ever since.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIn Jacob Kenedy’s Words: Working with Swaledale\u003c\/strong\u003e\u003cbr\u003e“From fat \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pheasant\"\u003epheasants\u003c\/a\u003e and plump \u003ca href=\"https:\/\/swaledale.co.uk\/products\/red-legged-partridge\"\u003epartridges\u003c\/a\u003e to little Dexter sirloins and blackface hoggets, the quality of their meat is outstanding. Their \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/pork\"\u003epork\u003c\/a\u003e, in particular, finds its way onto our menu near constantly – as dry-aged, marbled chops, marinated with honey, rosemary and garlic, as shoulder cooked gently with milk, lemon zest and sage, and as sausages, chubby and inviting.”\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eAs the temperature drops and the nights draw in, the artisan talents of Bocca di Lupo and Swaledale come together once again. Two like-minded businesses combining their skills and imagination to bring you a beautifully balanced Luganega sausage.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"The name ‘Luganega’ derives from ‘Lucania,’ the ancient name for today’s Basilicata, but the sausage has gradually migrated north. It is now available across Italy, with a strong presence in the Veneto region.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ePerfect for autumn, Swaledale’s pork shoulder and belly is minced, spiced with warming notes of nutmeg, cinnamon, and a hint of clove, and flavoured with the earthy undertones of dried porcini. The Luganega is coiled into a tight spiral, ideal for grilling or pan-frying, ready to be shared at the table.\"\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41634955919492,"sku":"60015-0500-O-N-R","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Luganega-Boca-Di-Lupo.jpg?v=1698328687"},{"product_id":"x-bouchon-racine-rump-steak-henry-harris-roquefort-butter","title":"x BOUCHON RACINE Rump Steak w\/ Henry Harris’ Roquefort Butter","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\" dir=\"ltr\"\u003e\u003cspan data-mce-fragment=\"1\" data-ogsc=\"black\"\u003eThis month we are thrilled to be reuniting with one of our favourite chefs and dearest friends, Henry Harris. You may recall our sensational collaboration back in February, when we joined forces to create a truly delicious rendition of a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/toulouse-sausages\"\u003eToulouse sausage\u003c\/a\u003e. It was a joy to work together; so, when we were presented with the opportunity to once again collaborate with Henry and his team at Bouchon Racine, we jumped at it.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eAt Bouchon Racine, Henry and his team cook classic French food that pays homage to the very best bistros of Paris, Lyon and beyond. Since its launch in late 2022, the food has delighted all those who have ventured through its doors. So much so that Bouchon Racine won ‘Opening of the Year’ at the National Restaurant Awards 2023. This fantastic achievement is a testament to both the outstanding, honest and intuitive style of cooking Henry has developed in the kitchen, and the warm, generous hospitality of the dining room.\u003cbr\u003e\u003cbr\u003eOne of the menu items that has become iconic is the \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/roquefort-butter\/\"\u003eRoquefort butter\u003c\/a\u003e. Often found adorning the veal chop, it makes a fantastic accompaniment for chops and steaks alike.\u003cbr\u003e\u003cbr\u003eWe are matching this mouth-watering Roquefort butter with our mind blowing rump sharing steak for the \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/specials\"\u003eSpecials\u003c\/a\u003e price of £15*. The deep flavour of the beef** is a wonderful foil for the distinctive, slightly salty tang of the Roquefort, which in turn is tempered with that green, herbaceous, almost irony flavour of parsley. Let this moreish butter melt luxuriously over your steak as it rests, and then enjoy it pooling on your plate as you eat. We’d serve it with French fries and a crisp, well-dressed salad.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"rgb(39, 49, 42)\"\u003e*\u003cem\u003eWith the festive season approaching it’s natural that you’ll have celebrations and gatherings on your mind, and roasting joints and prime cuts in your basket; as do millions of others. \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eThat’s why we’re bringing our delicious rump steak to your attention. It's rich, meaty, flavoursome and economical, and a fantastic cut to eat at this time of year if we’re to maintain carcass balance. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"rgb(39, 49, 42)\"\u003e\u003cem\u003eCarcass balance is equilibrium in the rate at which we sell all parts of the carcass. It's the holy grail of sustainable and ethical butchery and helps us operate in balance with the natural environment. We advocate for ethical and flexible meat consumption which involves appreciating the carcass as a whole, and looking beyond the obvious or popular cuts to utilise the full range of available meat\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"rgb(39, 49, 42)\"\u003e\u003cmeta charset=\"utf-8\"\u003e**\u003cem\u003eAll Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Rump Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41663936888964,"sku":"10038-0450-O-N-R","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Sharing-rump-roquefort-butter.jpg?v=1700816654"},{"product_id":"x-gloriosa-haggis","title":"x GLORIOSA \u0026 Rosie Healey | Haggis for Burns Night","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA Scottish \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e🏴󠁧󠁢󠁳󠁣󠁴󠁿 \u003c\/span\u003enational hero and much venerated the world over, the unique voice of Robert Burns* has left a lasting legacy. He has joined Jesus et al. in a very elite club, whose birthdays have become a cause for celebration and feasting every year. Unless you’re a wee dafty you’ll know that there is only one dish that symbolises this celebration of Scottish history and culture; and that is haggis, \u003cem\u003eneeps \u0026amp; tatties\u003c\/em\u003e. A plate of simple pleasures that is quite frankly perfect for this time of year. The deliciousness of buttery mashed potatoes and crushed swede should not be overlooked, however the true star of this dish is the haggis.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis year, to celebrate Rabbie Burns in true Scottish-style, we’ve collaborated with one of our favourite chefs, and queen of the Glasgow restaurant scene, Rosie Healey. Rosie cut her teeth in the world of hospitality working for Yotam Ottolenghi and that proved to be the perfect space to cultivate a love of simplicity in food and the flavours of the Mediterranean; both of which have shaped the cooking at Rosie’s restaurant, Gloriosa. Since it flung open its doors in 2020, the lucky diners of Gloriosa have been treated to simple, sensible flavour combinations prepared with care by a team who have a true understanding of cooking and appreciation of fresh seasonal ingredients. It is exactly what you want a restaurant to be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSo, for this braw Burns Night collaboration Rosie is tapping into her Scottish roots, and creating flavours that both satisfy her nostalgia and put a bit of her signature Healy magic into the occasion. Rosie’s haggis is made in the traditional-style, with the liver, heart and lungs from our native breed lambs** combined with pinhead oats, a delicate spicing, beef suet and a little further lamb mince. It’s then housed in a natural casing, tied at both ends and ready for simmering in water or a gentle braise in stock for a couple of hours; when you cut open the casing, a distinctive, rich and crumbling centre is revealed. As previously mentioned, we cannae enjoy our haggis without neeps and tatties, it is the only accompaniment we’ll consider on Burns Night. But we suggest you eschew the traditional whiskey number for Rosie's choice of a \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/tarragon-caper-sauce\/\"\u003etarragon and caper sauce\u003c\/a\u003e – a very bonnie twist.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003ci\u003e*A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003ci\u003e**Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale x GLORIOSA Haggis is Always Fresh Never Frozen®, made to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41712840343684,"sku":"60016-0700-O-N-R","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/SwaledalexGloriosa.jpg?v=1705050652"},{"product_id":"x-trullo-ribeye-steak-gorgonzola-fonduta","title":"Sharing ribeye \u0026 Trullo's gorgonzola fonduta 🇮🇹","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eCan we have a drumroll for this collaboration please! It’s one we’ve been excited about at Swaledale HQ for many months, eagerly anticipating how delicious it will be, and how much our loyal customers will love it.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTim, Conor and the brilliant team at Trullo have been serving simple, seasonal, Italian inspired dishes in their little corner of Islington, since 2010. The expert cooking and welcoming, knowledgeable service has been putting bums on seats and smiles on faces for close to 15-years - and anyone who knows London restaurants, knows that to be open and busy for this length of time is no mean feat. It is a true testament to the hard work and attention to detail of all those involved, and luckily for the good folk of N1, the team at Trullo have no plans to turn down the heat.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIf you’ve been lucky enough to experience Trullo, you may well be familiar with the gorgonzola fonduta which is often generously dolloped over a pile of crispy polenta, and enjoyed with a whopping \u003ca href=\"https:\/\/swaledale.co.uk\/products\/t-bone-steak\" data-mce-href=\"https:\/\/swaledale.co.uk\/products\/t-bone-steak\"\u003eT-Bone Steak\u003c\/a\u003e. The saline notes of the gorgonzola pair sensationally with beef, so the fonduta sits in perfect harmony with the distinctive flavour of our dry-aged native breed steak*. The \u003cem\u003ecrème fraîche\u003c\/em\u003e is also a key ingredient and gives a lightness that you might not expect from a dressing like this. Tim says, “crispy fried polenta, buttery Marsala sauce, gooey cheesy fonduta and a flawlessly cooked dry-aged sirloin, all washed down with an aged Barolo - this is as good as life gets”.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSwaledale x Trullo is a meeting of minds; a union of two brands whose values are perfectly aligned around quality and authenticity, and a true representation of the aspirations of our collaboration series.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTim reminisces, “I first met Jorge 14-years ago when we set up Trullo and he was a one-man band. His enthusiasm and passion for protecting and promoting rare breed livestock and small herd traditional farming, and his knowledge of ageing meat was a breath of fresh air, and quite rare back then. Thankfully, it’s becoming more common practice these days and I think Jorge and Swaledale have played a big role in changing the narrative in the UK”.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWe are offering up the fantastic gorgonzola fonduta with a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-sharing-steak\" data-mce-href=\"https:\/\/swaledale.co.uk\/products\/ribeye-sharing-steak\"\u003eRibeye Steak for two to share\u003c\/a\u003e. Cooked to a perfect medium-rare, this will make a most excellent meal for two. Simply reheat the fonduta over a low heat and be sure to go the extra mile and serve with crispy polenta and a Marsala sauce** – bringing a slice of the Trullo magic to your own home!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-ogsc=\"black\"\u003e*\u003c\/span\u003e\u003cspan data-ogsc=\"black\"\u003e\u003cem\u003eAll Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Ribeye Steak for two to share is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy\u003c\/em\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-ogsc=\"black\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-ogsc=\"black\"\u003e**\u003c\/span\u003e\u003c\/span\u003e\u003cem\u003eTim Siadatan's recipe for \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/sharing-ribeye-gorgonzola-fonduta\/\"\u003esharing ribeye w\/ crispy polenta, gorgonzola fonduta \u0026amp; marsala sauce\u003c\/a\u003e is on our journal\u003c\/em\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41749378531460,"sku":"10039-0400-O-N-R","price":23.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/00002_Swaledalextrullo14.jpg?v=1708704474"},{"product_id":"x-maison-francois-entrecote-peppercorn-sauce","title":"x Maison François | Entrecôte \u0026 Peppercorn Sauce","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe are immensely proud of the collaboration series we’ve been developing here at Swaledale Butchers over the last few years. It’s an exciting, creative and constantly evolving area of the business, and one that gives us an opportunity to shine a light on some of the wonderful chefs and restaurants we have the pleasure to work with.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eNext up is a collaboration with the fantastically talented Matthew Ryle from the iconic Maison François. An all-day brasserie movement is sweeping across London, spearheaded by Matthew and his love for French gastronomy. He and his team are unashamedly cooking the classics, and it is a joy to see Maison François take its rightful place at the forefront of the French revolution.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFrom our very first discussion, there was one product that jumped out to us as the perfect partnership. It is a classic, but still exciting, a signature flavour that defines the cuisine they champion, and a dish that never leaves the menu at Maison François.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cem\u003eEt voilà\u003c\/em\u003e, we offer you the quintessential bistro combination of \u003cem\u003eEntrecôte\u003c\/em\u003e \u0026amp; Peppercorn Sauce.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIs there anything that better represents the assured confidence of French bistro food than a peppercorn sauce? Rich and viscous from the stocks and cream, but piqued with the warming heat of a variety of peppercorns; it is a sauce that is at its best, when it sings.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe balance with acidity is key and makes it the perfect counterpoint to the deep flavour of an entrecôte*. Cooked to medium-rare, well rested and swimming in a pool of peppercorn sauce; all that is needed to complete the picture is a plate of \u003cem\u003efrites\u003c\/em\u003e, a \u003cspan data-mce-fragment=\"1\"\u003elightly dressed, crisp \u003c\/span\u003egreen salad and a decent glass of red.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*\u003cem\u003eAll our beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Entrecôte Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41800307146884,"sku":"10040-0250-O-N-R","price":12.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Swaledale_MF_2100x1400_50059230-9472-4cbc-8edb-867fac2c3c89.jpg?v=1713610594"},{"product_id":"x-acme-fire-cult","title":"x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus \u0026 Fat + Mojo Rojo","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith the summer on our doorstep and the weather having brightened up, it would be remiss of us at Swaledale Butchers not to offer you something sensational to be cooked over the coals. But we don’t do things by halves\u003c\/span\u003e\u003cspan\u003e, so we’ve dipped into our little black book of restaurants and chefs to bring you a collaboration with none other than Andrew Clarke, “Britain's premier rock-n-roll chef, with an award-winning restaurant and vitality charity campaign to his name*”. \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAndrew is a Viking-esque chef and restaurateur with over 25 years' experience, credited with establishments such as Brunswick House and St. Leonards. He is also the co-founder of Pilot Light, a mental health campaign advocating for a kinder and more supportive kitchen environment**.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBorn as a lockdown pop-up, when cooking, eating and socialising outside were the norm, Andrew’s latest Dalston-based restaurant, Acme Fire Cult, is a temple for fire cooking, and a spark that has set the London restaurant scene ablaze. Andrew and his team are committed to cooking solely over flames, and the menu at Acme Fire Cult is constantly pushing the limits of what’s possible on the grill. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eQuality produce is of the utmost importance, and Acme Fire Cult showcases the very best vegetables, fish and meats that they can lay their hands on. This is where Swaledale Butchers enter the fray. Andrew says, “I started working with Swaledale almost 10-years ago and they quickly became my main meat supplier, and the benchmark for which I would measure other butchers. The quality of the produce is exceptional, as is their ethos and knowledge, so I’m grateful for the many years cooking such incredible produce and very proud to be serving Swaledale meat at Acme Fire Cult!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is a relationship that has grown and flourished over the years and so it gives us enormous pleasure to welcome Andrew Clarke and Acme Fire Cult to our restaurant collaboration series, with a signature dish pork chops and \u003cem\u003emojo rojo\u003c\/em\u003e! The combination of our British Saddleback*** pork chops cooked over smouldering coals, and a classic, bold \u003c\/span\u003e\u003cem\u003emojo rojo\u003c\/em\u003e\u003cspan\u003e is stunning. The two play off each other beautifully. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cem\u003eMojo rojo\u003c\/em\u003e is a heady combination of flavours and has a warm, smoky depth to it. Andrew explains, “the \u003cem\u003emojo rojo\u003c\/em\u003e is a rather simple \u003cem\u003esalsa\u003c\/em\u003e from the Canary Islands, made with red peppers, smoked paprika, cumin, garlic, olive oil and vinegar - the vinegar helps it carry a balance of acidity. We add some Mexican chillies to our recipe, which brings a subtle warmth, but nothing too spicy. It’s a bold, punchy, garlicky sauce that stands up perfectly to grilled meats.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith regards to cooking the chops, Andrew explains a few nuances that will help deliver the real Acme Fire Cult experience. First, we cook our pork chops from room temperature, so removing them from the fridge an hour before cooking is recommended. We have a ‘grill spice’ that we rub on the pork first (you will find this in your box)\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e Over hot coals and a smouldering log, we grill the chops flipping every 45-seconds, so that the chops cook fast and evenly. It is basically like a \u003cem\u003erotisserie\u003c\/em\u003e, with every side getting constant heat. Brush with pork jus \u0026amp; fat (also included in your box) while it cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe serve our chops at 63°C, which means it is a little blushed on the bone, but really moist and delicate, so ideally take them off the heat around 48-52°C and let them rest in a warm place on a wire rack for 8-10 minutes, as they will continue to cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTake the bone off the chop and give them a flash of heat on both sides before carving. Carve the chop into 1cm slices, straight down, then brush pork jus \u0026amp; fat, and season with a little Maldon Salt.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e*\u003ca href=\"https:\/\/www.chefandrewclarke.com\/_files\/ugd\/d4a6f5_c2b178ecc7e4495496e3a6db544d56b2.pdf\" data-mce-href=\"https:\/\/www.chefandrewclarke.com\/_files\/ugd\/d4a6f5_c2b178ecc7e4495496e3a6db544d56b2.pdf\"\u003e\u003cem\u003eOutlaw Magazine\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e**\u003cem\u003e\u003ca href=\"https:\/\/www.theguardian.com\/society\/2017\/nov\/26\/chefs-mental-health-depression\"\u003eThe Guardian\u003c\/a\u003e \u003cbr\u003e\u003c\/em\u003e***\u003cem\u003eOur British Saddleback pigs are reared outdoors in mature woodland, allowing them to root around, wallow, and exhibit all their natural behaviours. They mature at their own pace, which enables the fat to naturally marble the meat and gives the pork a superior texture. Our native breed pork is hung on the bone for three weeks, further enhancing its rich and distinctive flavour. Swaledale Pork Loin Chops, rindless, are Always Fresh Never Frozen®. They are butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41835374444676,"sku":"30012-0600-O-N-R","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/2100x1400_b54b754d-fffd-430d-af42-667c85024dc9.jpg?v=1716806023"},{"product_id":"x-edinburgh-castle-hogget-fennel-pollen-sausage","title":"x The Edinburgh Castle | Hogget \u0026 Fennel Pollen Sausages","description":"\u003cp\u003e\u003cspan\u003eWe are beyond excited about our latest collaboration! Once again, we’re bringing one of our most cherished farming families and one of our most talented chefs together, to create culinary magic. Farmers, butchers and chefs working together to deliver the highest quality produce is one of the founding pillars of Swaledale Butchers, and is something that still drives us forward as a company today.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Schofields farm National Trust land in the stunning valley of Upper Wharfedale, just above the picturesque village of Buckden. As you may know, they recently supplied us with some purebred hoggets*, and this past fortnight we've been selling various whole cuts. \u003ca href=\"https:\/\/swaledale.co.uk\/pages\/traditional-butchery\" data-mce-href=\"https:\/\/swaledale.co.uk\/pages\/traditional-butchery\"\u003eWhole carcass butchery\u003c\/a\u003e supports our holistic approach to food production, making this a great opportunity to invite a local chef to collaborate with us and this very special meat.\u003cbr\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eEnter award-winning chef Shaun Moffat, the brains behind the fabulous food at Manchester's historic pub The Edinburgh Castle - voted \u003c\/span\u003e\u003cspan\u003e#24 in the top 50\u003c\/span\u003e\u003cspan\u003e gastropubs in the country in 2024! Shaun and his team have built a strong reputation for serving food that is bold and comforting, yet has a level of refinement that elevates it above standard pub fare. Shaun instils in his kitchen team a nose-to-tail ethos that fits seamlessly with ours, and so it's no wonder the relationship between Swaledale and The Edinburgh Castle has gone from strength to strength.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eShaun told us,\u003c\/span\u003e\u003cspan\u003e “When I was asked to do a collaboration with Swaledale, I immediately said yes. \u003c\/span\u003e\u003cspan\u003eTheir meat is world-class, and there's a passion and dedication to Swaledale’s offering that’s a delight to work with\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eI was asked to utilise some of \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/hogget\"\u003eGarry \u0026amp; Gill Schofield's Hogget\u003c\/a\u003e, and with it being British Summer Time, a sausage made perfect sense to me. So, introducing \"The Edinburgh Castle Hogget \u0026amp; Fennel Pollen Sausage,\" a blend of shoulder, belly, and hogget fat, seasoned with rosemary, garlic, and fennel pollen**, giving the sausage a light aniseed sweetness to cut through the otherwise rich fat.”\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWhen Shaun came up with the idea for a hogget, rosemary and fennel pollen sausage, we immediately knew he was onto a winner! We conducted several rounds of recipe trials, did lots of tasting and a little tweaking, and are thrilled with the results - these sausages are banging!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe sausage itself is a perfect summer affair, conjuring visions of hazy summer days in the Mediterranean. Whilst garlic and rosemary are long term allies of hogget, the fennel pollen is an intriguing addition, offering notes of citrus and honey as well as the anise profile that one would expect from this wonderful plant.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e*\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHoggets are yearling lambs, aged 12-24 months that are left to develop and fatten naturally on the rich, nutrient dense grass of the spring and summer months. Raised in the way nature intended, and left to mature at their own pace, hogget is a testament to the superior quality, taste and texture of native breed meat. \u003c\/span\u003e\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe meat from a hogget sits nicely between that of lamb and mutton; with a more pronounced and evolved flavour than lamb but far more tender than mutton, it truly is fantastic meat to cook with. Hogget \u0026amp; Fennel Pollen Sausages are \u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAlways Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/span\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e**\u003cem\u003eFennel pollen, derived from the tiny blossoms of the fennel plant, is a unique spice with sweet, aromatic notes of liquorice, citrus, and herbs. It’s commonly used in Mediterranean cuisine and is valued for enhancing both savoury and sweet dishes. Ideal pairings include pork, fish, vegetables, and baked goods. The spice is obtained by drying the fennel flowers and sifting them to extract the pollen, resulting in a versatile ingredient that can elevate a variety of culinary creations\u003c\/em\u003e.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41878754328708,"sku":"60031-0480-O-N-R","price":10.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Hogget_Fennel_Pollen_Sausage_raw1.jpg?v=1736421649"},{"product_id":"x-garden-museum-cafe-partridge","title":"x The Garden Museum Café | Brace of Partridge \u0026 Damson Jelly","description":"\u003cp\u003eThe early days of the game season are always exciting for us here at Swaledale, as the \u003ca href=\"https:\/\/swaledale.co.uk\/products\/red-grouse\" data-mce-href=\"https:\/\/swaledale.co.uk\/products\/red-grouse\"\u003egrouse\u003c\/a\u003e, followed by other game birds and \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/venison\" data-mce-href=\"https:\/\/swaledale.co.uk\/collections\/venison\"\u003evenison\u003c\/a\u003e, begin to arrive. This coincides with the change of seasons and the variety of produce it brings. It’s an inspiring time of year for cooking, as the shift in seasons dictates a change in focus. To celebrate this unique moment in the calendar, we’re teaming up with one of London’s finest and most unique restaurants, The Garden Museum Café.\u003c\/p\u003e\n\u003cp\u003eLed by the hugely talented Myles Donaldson, the kitchen team at The Garden Museum Café creates classic dishes showcasing simple combinations and flawless technique. The food is a shining example of modern British cooking, where the best produce from these Isles is celebrated, and our culinary traditions are honoured, all whilst drawing inspiration from our neighbours across the channel. Combine this approach to food with charming service and one of London’s most distinct dining rooms, and you have an extraordinary dining experience.\u003c\/p\u003e\n\u003cp\u003eWhen it came to creating a product, we quickly settled on a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/red-legged-partridge\" data-mce-href=\"https:\/\/swaledale.co.uk\/products\/red-legged-partridge\"\u003ebrace of partridge\u003c\/a\u003e and a pot of damson jelly. There’s no finer way to mark this special time of year. Damsons, so abundant at this time, have a wonderful natural tang, making them the perfect candidate for a jelly. The damsons are simmered to release their full flavour and natural pectin, then hung overnight to allow gravity to extract all the liquid from the fruit. The next day, the liquid is measured, sugar is added, and it is simmered again until the jelly reaches the perfect consistency. The resulting jelly is deep in both colour and flavour, making it the perfect counterpoint to roasted partridge. The bird is basted in foaming butter and roasted until the proteins in the flesh are just set.\u003c\/p\u003e\n\u003cp\u003eTry cooking the partridge as Myles suggests, with barley, cabbage, and a few sprigs of watercress, all accompanied by a good spoonful of game sauce. Seasonal British cooking doesn’t get much better than this.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41923349676164,"sku":"70008-0000-B-N-R","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/2100x1400_d9ccdf6b-4bb5-495c-b8ec-fbf5222fe30a.jpg?v=1727116957"},{"product_id":"x-rambutan-jaffna-mutton-chops","title":"x Rambutan | Jaffna Mutton Chops","description":"\u003cp\u003eThis collaboration has had our taste buds tingling ever since we first discussed the idea with Cynthia, Sofia, and their team. These native breed Yorkshire \u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-chops\"\u003emutton chops\u003c\/a\u003e are rubbed with an intoxicating Jaffna-style spice blend, perfect for grilling over charcoal and enjoying with a couple of ice-cold beers and a carrot and \u003cem\u003edaikon sambol\u003c\/em\u003e (a Sri Lankan slaw). The rich flavour of the mutton* is the perfect match for a spice rub made with Kashmiri chillies, fennel seeds, curry leaves, cumin, coriander, and black pepper. These flavours permeate the meat, making it sing with the essence of the grill. As the fat crackles and blisters in the heat, the flesh remains just on the right side of pink, while the spices come alive in the flames. After a good rest, fried curry leaves and a squeeze of lime are all that’s needed to complete the perfect plate of food!\u003c\/p\u003e\n\u003cp\u003eSince opening their restaurant on the edge of Borough Market, Cynthia and her team have delighted critics and diners alike with village-style, seasonal food cooked over an open fire – Sri Lankan diaspora cooking in the heart of London. Using the finest UK produce and blending it with the techniques and flavours of the Sri Lankan kitchen, it’s a joyous combination that we are thrilled to bring to our loyal customers.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThis collaboration holds special significance for founder Jorge, whose love for Sri Lankan flavours was nurtured at home:\u003c\/strong\u003e\u003cbr\u003e\"My mum travelled a lot as a child with my grandparents, spending much of her formative years in Sri Lanka, mostly in Colombo, but also exploring the island. She’s a brilliant cook and absorbed the cuisine, bringing many recipes with her - from fish curries and devilled prawns to a classic mutton fry, or a simple curry of green beans and cashew nuts. Dishes rich with curry leaves, spices, chillies, cashews, and coconut - such distinctive flavours I’ve come to adore. Working with Rambutan is a great pleasure on many levels, and we’re incredibly excited to offer our home cooks a product that’s straightforward to prepare and delivers authentic Sri Lankan flavours.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e*\u003c\/span\u003e\u003cem\u003eBy virtue of spending over two years living wild and free in the Yorkshire Dales, our heritage breed mutton boasts a full and rich flavour, characterised by an entirely natural diet of grasses, herbs, and heather; this unique taste is its crowning glory. Swaledale Mutton Chops are Always Fresh, Never Frozen®, expertly butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":44572501311620,"sku":"23030-0480-B-N-R","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/xswaledalerambutanlogos.jpg?v=1728924847"},{"product_id":"swaledale-x-rangoon-sisters-kayah-sausage","title":"x Rangoon Sisters | Kayah Sausage","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eA Burmese-Inspired Sausage Collaboration, Rich with Spice and Heritage\u003cbr\u003e\u003c\/strong\u003eThere is much excitement at Swaledale HQ for this particular product as we team up with a duo we have long admired and, in the process, help shine a light on a cuisine that is both vibrant and delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Rangoon Sisters\u003c\/strong\u003e is the name that sisters Emily and Amy use as a platform to bring their traditional Burmese cooking to the people of the UK. Initially, some 12 years ago, this was in the form of supper clubs and later through their award-winning cookbook.\u003c\/p\u003e\n\u003cp\u003eTaking the old name, Rangoon, for the country’s largest city (and former capital), Amy and Emily take great pride in their Burmese heritage and in using their platform to bring its cuisine to the masses. When you consider that they are both practising doctors in the NHS, this celebration of their culinary heritage really is a passion project.\u003c\/p\u003e\n\u003cp data-end=\"1708\" data-start=\"993\"\u003eWhen discussions began, we were keen to know if there was a Burmese sausage tradition and, if so, whether we could produce one. After a little back and forth and a few test runs, the answer was a resounding yes. We are delighted to offer a \u003cem data-end=\"1240\" data-start=\"1233\"\u003ekayah\u003c\/em\u003e sausage in collaboration with the brilliant Rangoon Sisters.\u003cbr\u003e\u003cbr\u003eTaking inspiration from the flavours of the Kayah region in Myanmar, this is a sausage unlike any other you’ve ever tasted. Packed with spice from chillies and the unmistakable aroma of Sichuan peppercorns, lifted with fresh ginger, garlic and coriander, and balanced by fish sauce and Shaoxing wine, the result is a sausage that is at once intriguing and quickly addictive. One is unlikely to be enough.\u003c\/p\u003e\n\u003cp data-end=\"1728\" data-start=\"1710\"\u003e\u003cstrong\u003eHow to Serve\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eTraditionally, a sausage like this would be eaten on its own, in a bar or on the street, with cold beer and toothpicks, and in this setting it is pure perfection. The ultimate beer snack. For a wider meal, serve with sticky rice and the Rangoon Sisters’ classic Burmese tea leaf salad (\u003cem data-end=\"544\" data-start=\"530\"\u003elahpet thoke\u003c\/em\u003e), or their vibrant Burmese crunchy carrot salad (\u003cem data-end=\"616\" data-start=\"594\"\u003emone lah u nee thoke\u003c\/em\u003e), both from \u003cem data-end=\"659\" data-start=\"629\"\u003eThe Rangoon Sisters Cookbook\u003c\/em\u003e. Alternatively, keep it simple with stir-fried greens and garlic. However you choose, let the sausage do the talking.\u003cbr\u003e\u003c\/p\u003e","brand":"Swaledale Butchers®","offers":[{"title":"Default Title","offer_id":55815710605687,"sku":"60033-0500-O-N-R","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/The_Rangoon_Sisters-2100x1400_21fff99b-9896-4fca-a9c5-e75f80e82a1a.jpg?v=1763659049"},{"product_id":"x-finer-pleasures-venison-guinness-pie","title":"x Finer Pleasures | Venison \u0026 Guinness Pie","description":"\u003cp data-end=\"213\" data-start=\"167\"\u003e\u003cstrong\u003eA Collaboration with Finer Pleasures\u003cbr\u003e\u003c\/strong\u003eAs a butcher, we have always wanted to do a pie. It only feels right that great butchers can produce great pies. The stumbling box for us is that we simply haven’t the space or equipment to make them. The skills and enthusiasm for a pie we have in abundance, but a suitable, working kitchen, unfortunately not. Which meant that to realise our dream of a pie we would have to team up with someone who did have the capabilities to produce one in volume. Immediately we knew who it had to be - introducing Finer Pleasures!\u003c\/p\u003e\n\u003cp data-end=\"1064\" data-start=\"738\"\u003eFiner Pleasures is the brainchild and passion project of chef Josh Whitehead. A proud Yorkshire man, Josh and Swaledale’s paths have crossed at various points in our respective journeys, notably at Ox Club in Leeds and also at The Harewood Food and Drink Project. There is a mutual reverence for each other’s work and ethos.\u003c\/p\u003e\n\u003cp data-end=\"1593\" data-start=\"1066\"\u003eJosh is a self-proclaimed pie geek and fanatic and launched Finer Pleasures in 2023 as a vehicle through which to realise his dream of owning and running a pie business. He sources local meat and uses traditional pie making methods to produce pies that are truly exemplary, a love letter to the heritage of one of the country’s, and certainly the county’s, most important food cultures. In the case of this collaboration with Swaledale Butchers, we are talking about a venison and Guinness number, and it is so, so delicious.\u003c\/p\u003e\n\u003cp data-end=\"1625\" data-start=\"1600\"\u003e\u003cstrong\u003eIn Josh’s Words\u003cbr\u003e\u003c\/strong\u003e“This was the first pie I made as Finer Pleasures and, to me at least, is somewhat of a personification of the businesses namesake.\u003c\/p\u003e\n\u003cp data-end=\"1913\" data-start=\"1762\"\u003eVenison is kind of a comfort zone for me, I adore venison. I love every breed of deer, each with their own unique idiosyncrasies and characteristics.\u003c\/p\u003e\n\u003cp data-end=\"2092\" data-start=\"1915\"\u003eI’m not really sure what else needs to be said about Guinness. The black stuff, Liffey water, dannos, pint of plain, whatever you call it, its phenomenal, life affirming even.\u003c\/p\u003e\n\u003cp data-end=\"2277\" data-start=\"2094\"\u003eThen there’s bone marrow. Sweet, silky, rich and deliciously savoury bone marrow. The thinking man’s foie gras. And along with the aforementioned, are indeed life’s Finer Pleasures.\u003c\/p\u003e\n\u003cp data-end=\"2766\" data-start=\"2279\"\u003eShoulder, belly, neck and shanks of a wild roe deer are first heavily caramelised in a mix of its own suet and dry aged pork fat. To avoid thickening the gravy with a heavy roux or any other starches or fats, the deer is gently braised for around 10 hours with rich and gelatinous beef tendons, as not to mask the rich flavour of the venison and it’s ever so appropriate counterparts. Bolstered with my life elixir (Henderson’s relish), a vegetable mirepoix and a bit of black treacle.\u003c\/p\u003e\n\u003cp data-end=\"3037\" data-start=\"2768\"\u003eI love this pie. And I hope you love it as much as me. Best cooked in a preheated oven at \u003cmeta charset=\"utf-8\"\u003e200°C for around 40-50 minutes until darkly golden brown. Allow to stand for five or ten minutes before consuming, unless you don’t much care for the roof of your mouth that is.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3318\" data-start=\"3039\"\u003eBest enjoyed with a blob of mash, maybe some greens and a touch, and I do mean a touch of gravy. A good bandit gravy is a couple of OXO cubes dissolved into some boiling Guinness, thickened slightly with gravy granules and a massive dollop of whole grain mustard. Mangez bien!”\u003c\/p\u003e","brand":"Swaledale Butchers®","offers":[{"title":"Default Title","offer_id":56006640468343,"sku":"40016-0500-O-N-R","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Finer_Pleasures-2100x1400_Portraits.jpg?v=1761843419"},{"product_id":"traditional-beef-fat-mince-pie","title":"x Finer Pleasures | Traditional Beef Fat Mince Pies","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eA Rich, Booze-Laden Beast of a Pie That Brings You Closer to God!\u003cbr\u003e\u003c\/strong\u003eThis is no ordinary mince pie. It’s an artisan product, prepared with care and tradition at its heart. Deep-filled, rich and booze-laden, it’s ideal to share as a dessert or afternoon treat, served warm with cream or brandy butter. But the best description comes from its maker, Josh Whitehead. Brimming with enthusiasm and humour, his words read like an ode to the mince pie:\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/x-finer-pleasures-venison-guinness-pie\"\u003e\u003cstrong data-end=\"783\" data-start=\"748\"\u003eJosh Whitehead, Finer Pleasures\u003c\/strong\u003e\u003c\/a\u003e\u003cbr data-end=\"786\" data-start=\"783\"\u003e\"I’d say that it’s fair to judge a pie maker by their pork pies. As a kind of indicator of them as a pie maker. A business card if you will. I’d also say, that business card is seasonal, or at least it should be. And in the winter, you can judge a pie maker by his mince pies.\u003c\/p\u003e\n\u003cp data-end=\"1532\" data-start=\"1063\"\u003eI will say that usually, down to a crippling amount of imposter syndrome, I am pretty terrible at patting myself on the back. However, in this case, I’d bet my bollocks on this mince pie. Not that I necessarily think this is the best mince pie in the world or that it’ll be your new favourite, but for me personally, it’s the best one I can remember having and it is certainly my favourite. And the fact that it’s my mince pie, makes that a big statement for me to say.\u003c\/p\u003e\n\u003cp data-end=\"2057\" data-start=\"1534\"\u003eI’ve been working on and tweaking the recipe for this for about three years or so now and I will likely continue to tweak it. It is based on a recipe from Hannah Glasse in her book \u003cem data-end=\"1753\" data-start=\"1715\"\u003eThe Art Of Cookery Made Plain \u0026amp; Easy\u003c\/em\u003e from 1747. Whereby traditionally, mince pies would actually contain meat, usually of a lesser quality and of questionable safety, where the spices would come to save the day. Over the years this has slowly evolved into what we now know as a mince pie, which uses the traditional baking ingredient, suet.\u003c\/p\u003e\n\u003cp data-end=\"2952\" data-start=\"2059\"\u003eSo, in somewhat of a complete 180 from the almost putrid and poor-quality meat used in mince pies of the past, we have used the very clean, buttery soft and beautifully flavoured fat from Swaledale Butchers' native breed cattle. Packed with dried fruits that have been soaking in a heady mix of Armagnac, Aged Port, Madeira and homemade ginger wine since July. There are also cep mushrooms slowly cooked in a brown sugar syrup and dried until toffee like and there’s also, honestly, bovril. If you are still reading at this point, then I’ll assume that the addition of a little bovril into the recipe wouldn’t be enough to shock you and that you trust me that it works. Imagine what people thought of the guy that first made a miso caramel, that worked out well in the end didn’t it? So, it stands to reason that makes logical sense that a bit of bovril will make it into a beef fat mince pie.\u003c\/p\u003e\n\u003cp data-end=\"3159\" data-start=\"2954\"\u003eCook at 185\u003cmeta charset=\"utf-8\"\u003e°C for around 30–35 minutes until golden brown and crisp. Allow to stand for two minutes to avoid a scorched windpipe but do eat warm and a dusting of icing sugar to finish puts one closer to God.\u003c\/p\u003e\n\u003cp data-end=\"3292\" data-start=\"3161\"\u003eBrandy butter is good with this, but my preference is either custard (Bird’s, nothing else) or cold cream, and f*cking loads of it.\u003c\/p\u003e\n\u003cp data-end=\"3309\" data-start=\"3294\"\u003eMerry Christmas!\"\u003c\/p\u003e","brand":"Swaledale Butchers®","offers":[{"title":"Default Title","offer_id":56308047413623,"sku":"10060-0220-O-N-R","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Traditional-Mince-Pie10.jpg?v=1765017765"},{"product_id":"burns-night-haggis-mutton-pie","title":"x Finer Pleasures | Burns Night Haggis \u0026 Mutton Pie","description":"\u003cp data-start=\"77\" data-end=\"150\"\u003e\u003cstrong data-start=\"77\" data-end=\"150\"\u003eBurns Night Haggis \u0026amp; Mutton Pie - A Hot Water Crust Classic, Reworked\u003cbr\u003e\u003c\/strong\u003eThe second in our Burns Night duo with chef Josh Whitehead of Finer Pleasures, this pie celebrates another great Scottish invention: the Scotch pie. Possibly one of the more underrated or lesser-known classics of the UK, the Scotch pie is typically a football ground favourite - humble in stature but packed with deep flavour and serious charm.\u003c\/p\u003e\n\u003cp data-end=\"840\" data-start=\"564\"\u003eIn this version, Swaledale’s aged \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/mutton\"\u003emutton\u003c\/a\u003e is combined with rich lamb haggis and minced pork shoulder, then layered with slow-cooked onions, toasted oats, lamb stock and warming spices. Encased in hot water crust pastry, it’s a bold, deeply savoury tribute to a Scottish staple.\u003c\/p\u003e\n\u003cp data-end=\"953\" data-start=\"842\"\u003eAlso available: our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/burns-night-haggis-sausage-roll\"\u003eBurns Night Haggis Sausage Roll\u003c\/a\u003e - the other half of this limited-edition collaboration.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-end=\"1010\" data-start=\"975\"\u003eJosh Whitehead, Finer Pleasures\u003cbr\u003e\u003c\/strong\u003ePossibly one of the more underrated or unknown classics of the United Kingdom. Sat amongst a lengthy list of things we have Scotland to thank for is the Scotch pie. Typically a football ground favourite, this is one of the more humble pies that has the girders as one of the most delicious things to eat.\u003c\/p\u003e\n\u003cp data-end=\"720\" data-start=\"541\"\u003eProving that hot water pastry shouldn’t be reserved only for a pork pie, this Scottish pocket rocket is traditionally filled with little more than minced mutton, onions and gravy.\u003c\/p\u003e\n\u003cp data-end=\"1372\" data-start=\"722\"\u003eNowadays it’s more common to be filled with beef, but here we’ve leant more on tradition, with a filling consisting of Swaledale’s beautifully aged mutton, a rich lamb haggis, and some minced pork shoulder for succulence. An Arthur’s Seat–sized pile of white onions is cooked down very slowly with lamb fat. A blend of white and black pepper, nutmeg, mace, ginger and ground bay are added, along with a rich lamb stock and toasted oats that, once cooked, bring the gravy and meat together in a romantic and comforting unity. Which says a lot about the sadness a Scottish referendum would make me feel - but as long as Scotch pies exist, I’ll survive.\u003c\/p\u003e\n\u003cp data-end=\"1593\" data-start=\"1394\"\u003eBest cooked at 200°C fan for 35–45 minutes or until the pastry is nicely golden brown and crisp. Allow to rest for ten minutes before eating or you risk it burning you like an IV drip of Macallan 12.\u003c\/p\u003e\n\u003cp data-end=\"1963\" data-start=\"1595\"\u003eFor a quick, Cumberland sauce–inspired gravy, reduce half a bottle of Buckfast down to a syrup, add some good-quality chicken stock and then thicken slightly with gravy granules. Finish with a splash of Buckfast, a liberal dollop of wholegrain mustard and as many twists of black pepper as it takes for you to feel a slight strain in your forearm. And salt, of course.\u003c\/p\u003e","brand":"Swaledale Butchers®","offers":[{"title":"Default Title","offer_id":56558629945719,"sku":"60035-0500-O-N-R","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/burnsnighthaggismuttonpieraw.jpg?v=1768845122"},{"product_id":"finer-pleasures-chicken-ham-mushroom-pie","title":"x Finer Pleasures | Chicken, Ham \u0026 Mushroom Pie","description":"\u003cp\u003e\u003cb\u003eBritish Pie Week: A Proper Yorkshire Collaboration\u003cbr\u003e\u003c\/b\u003eThis week, so we’re told, is British Pie Week. We’ve never really indulged too much in the concept of themed “weeks”. They’ve largely passed us by, as we’ve always preferred to bring interesting and delicious products to our customers when it feels right, rather than when a particular food happens to be celebrated for seven days.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHowever, this year feels different. The change of heart is down to our recent and blossoming relationship with esteemed pie maker and all-round top man, Josh Whitehead, and his Finer Pleasures pie brand.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFiner Pleasures is the brainchild and passion project of chef Josh Whitehead, a proud Yorkshireman whose path has crossed with Swaledale’s at various points over the years, notably at Ox Club in Leeds and at The Harewood Food and Drink Project. There is a genuine mutual respect for each other’s work and ethos.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJosh is a self-proclaimed pie geek and fanatic. He launched Finer Pleasures in 2023 as a vehicle through which to realise his long-held ambition of running a pie business. He sources local meat and uses traditional pie-making methods to produce pies that feel like a love letter to one of Britain’s, and certainly Yorkshire’s, most important food cultures.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJosh’s pies are different gravy, quite literally in some cases, and we couldn’t be happier to help bring them to a wider audience. So yes, this felt like the right year to dip our toes into British Pie Week and offer up a stone-cold classic.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAll hail the chicken, ham, leek and mushroom pie.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOf course, in Josh’s hands, no pie is ever quite as simple as it seems. There are a few thoughtful tweaks to the classic. As the man himself explains:\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn Josh’s Words\u003cbr\u003e\u003c\/b\u003e“Again, another classic. I typically use \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/dry-cured-smoked-ham-hock\"\u003edry-cured smoked ham hocks\u003c\/a\u003e for this.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOn day one, \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-chicken\"\u003ewhole chickens\u003c\/a\u003e are brined overnight with a heavy mix of garlic, lemon thyme, bay and white pepper. The smoked ham hocks are braised very gently in water with a white \u003ci\u003emirepoix\u003c\/i\u003e, then pulled into large chunks, with the skins reserved.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe next day, the ham stock is brought to the boil. The chickens are dropped in for a minute, the lid goes on, they are removed from the heat and allowed to poach gently until just cooked and tender. Once cooled, they are picked down into large pieces and mixed with the poached ham.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe poaching stock is then made into a classic \u003ci\u003evelouté\u003c\/i\u003e with chicken fat, butter and a mixture of plain and buckwheat flour. This \u003ci\u003evelouté\u003c\/i\u003e is finished by blending in the cooked ham skins, before being completed with sautéed onion, tarragon, parsley and a liberal dose of mustard.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere are also chunks of skinless chicken breast that have had a light brine added to the mix raw, so they cook gently during the final bake of the pie. Once the meat and sauce are finished, they are gently folded together before roasted chestnut mushrooms or leeks poached in Chardonnay are added.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAgain, a classic, but as far as \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/chicken\"\u003echicken\u003c\/a\u003e pies go, this is a really good one.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":56817801199991,"sku":"52027-0500-O-N-R","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Chicken-and-Ham-Pie.jpg?v=1772542456"},{"product_id":"henry-harris-lamb-merguez-w-harissa-aioli","title":"Henry Harris’ Lamb Merguez with Harissa Aïoli","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eJorge Thomas, Founder of Swaledale Butchers, introduces the collaboration\u003cbr\u003e\u003c\/b\u003e\"Great friend of Swaledale, Henry Harris, has launched a new cookbook. It will come as no surprise to hear that it is a joy. \u003cspan class=\"s1\"\u003e\u003ci\u003eThe Racine Effect\u003c\/i\u003e\u003c\/span\u003e is a masterclass in unfussy, utterly delicious French food, rising reassuringly above fad and fashion to focus on recipes Henry clearly loves to cook, both at home and professionally. And Henry does clearly love to cook. As an avid cookbook collector, I can say that in the pages of this book, as much as any other I own, that passion could not be clearer.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen my copy arrived, I flicked through the pages and immediately wanted to cook, and eat, every recipe. It is the same feeling I get scanning Henry’s menus at Bouchon Racine, his celebrated restaurant above The Three Compasses in Farringdon. Lamb chops with anchovy toast, filet au poivre, poulet rôti à l’estragon, merguez-frites baguettes. Yes please.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhich leads neatly to this long-awaited collaboration, created in celebration of \u003cspan class=\"s1\"\u003e\u003ci\u003eThe Racine Effect\u003c\/i\u003e\u003c\/span\u003e and met with real excitement by the team at Swaledale. Our lamb merguez has long been a staple at The Three Compasses, piled into a baguette with harissa aïoli and frites. A snack so delicious it has never left the menu.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt is a combination Henry discovered by chance. Early one morning at Rungis market in Paris, feeling somewhat jaded, he reached for the restorative qualities of a merguez-frites baguette with aïoli. The merguez lacked punch, a detail Henry corrected with a generous dab of harissa, and so one of the most delicious baguettes imaginable was born.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIncluded with each pack are six \u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-merguez-sausages\"\u003elamb merguez sausages\u003c\/a\u003e and a 75g pot of harissa aïoli. Pair with a baguette, frites, or ideally both, and crack open a small bottle of chilled French beer. Life does not get much better.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":57081409077623,"sku":"60038-0480-O-N-R","price":10.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Merguez-Harissa-Aioli5.jpg?v=1778494578"},{"product_id":"barang-swaledale-kwa-ko-beef-sausages","title":"x barang | Kwa Ko Beef Sausages","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eAn Authentic Cambodian Beef Sausage with Galangal, Lemongrass and White Kampot Pepper\u003cbr\u003e\u003c\/b\u003eSausages appear in great food cultures all over the world, and we never tire of discovering them. It is not something we take lightly, though. When we make a sausage rooted in another cuisine, we want to do it with proper care, working closely with chefs whose knowledge and experience can guide the process.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eTo mark the end of Barang’s residency above The Globe Tavern in Borough Market, and the beginning of an exciting new partnership, we are delighted to be collaborating on this authentic Cambodian beef sausage.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBarang is the project of Tom Geoffrey Smith, who has been on a mission to bring Cambodian food to a wider audience. Inspired by his travels and eating experiences in Cambodia, Tom recognised a gap for the fresh, vibrant flavours that define the cuisine. Since launching his residency at The Globe in Borough Market, he and his team have made a serious impression on London’s restaurant scene.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt was not long after we began working with Tom that the conversation turned to \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/sausages\"\u003esausages\u003c\/a\u003e. Cambodian sausage traditions are strong, and we were keen to explore them properly. What we have created is something genuinely distinctive: an aromatic beef sausage made with galangal, lemongrass, garlic and makrut lime leaves, blended with beef chuck and brisket, red chilli paste, white Kampot pepper and steamed jasmine rice. The rice gives the sausage its characteristic light sourness, adding another layer of complexity to the flavour. It is a sausage of real character, and one we are very pleased to be making.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCooking Advice\u003cbr\u003e\u003c\/b\u003eIdeally, cook low and slow over a small scattering of charcoal, perhaps with a pinch of wood chips for a subtle smoky finish.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eServe with fresh Southeast Asian herbs such as Vietnamese coriander or sawtooth coriander, along with pickled vegetables of your choice.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFor a fusion approach, leaning towards a Cambodian \u003cspan class=\"s1\"\u003e\u003ci\u003enum pang\u003c\/i\u003e\u003c\/span\u003e, fill a crusty French baguette with mayonnaise and slices of Kwa Ko sausage, then top with pickled vegetables, finely sliced bird’s eye chillies, cucumber and coriander leaves.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":57152046629239,"sku":"60039-0480-O-N-R","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Barang-2100x1400.jpg?v=1780749069"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/collections\/The_Rangoon_Sisters-950x500.jpg?v=1780670807","url":"https:\/\/swaledale.co.uk\/collections\/collaborations.oembed?page=3","provider":"Swaledale Butchers","version":"1.0","type":"link"}