Yorkshire's Finest Pork

Here in The Dales, our Tamworth and Middle White pigs are reared outside, where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and settle in a generous and delicious outer layer. Both of these native breeds are exceptional, the Tamworth is well known for its superb bacon, whereas the Middle White, due to its robust flavour, is the only British breed dedicated purely to fresh, uncured pork.

To maximise the naturally occurring flavour, all of our Swaledale pork is dry-aged on the bone for 10 days in our Himalayan salt chamber, with prime cuts receiving 21 days; this further tenderises the meat, for heightened succulence and flavour.

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More about Yorkshire's Finest Pork

Culinary wise, the versatility of pork is a constant joy that imprints itself on our food memories. Just the thought of slow roast pork belly fills us with the nostalgic comfort of lazy Sundays, and warms us from the inside out. The mention of a pork loin chop transports us straight back to a perfect summer day, the smell of the charcoal barbecue, and the buzz of a family occasion. The beauty of our whole-carcass butchery, and nose-to-tail ethos, is that there is so much more pork yet to enjoy. Here at Swaledale, we only sell outdoor reared, native breed pork, which is Always Fresh Never Frozen®, butchered-to-order, vacuum-packed and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.