Low & Slow BBQ Smoking
We have been smoking meat for thousands of years; but what we once did for the sake of preservation, we now do for taste and texture. Smoking takes time and patience, but it has a transformative power that can work wonders on even the toughest cut of meat.
Traditionally we have smoked meats like ribs, brisket and shoulder, but we are not limited to these options. The art of smoking has found itself well matched to those cuts which can seem tough or unappealing, if not cooked low and slow. But in actual fact, any cut of meat can be smoked, so why not try something new. We cook low and slow to give the smoke time to penetrate the meat and work its magic. This process breaks down the collagen (connective tissue) turning it into gelatine, tenderises the meat, and keeps the meat moist and succulent.
23 products
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Benefits of Swaledale Butchers
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Always Fresh, Never Frozen®
Orders received before 9am are freshly prepared and shipped via DPD for next-day delivery. We serve the whole of the UK, excluding the Channel Islands, Northern Ireland, and certain areas of Scotland.
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Unparalleled Quality
For over ten years, our meat has been celebrated in Britain’s finest restaurant kitchens. We’re proud to work with native breed farmers and to genuinely support sustainable, traditional farming—values that define Swaledale Butchers."
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Sustainable & Traceable
We partner with select farms and trusted local abattoirs, ensuring high animal welfare standards and complete traceability for all our products.
