Outdoor reared, heritage-bred Pork

We use Middle White and Tamworth pigs; native livestock breeds of Britain with exceptional depth of flavour. Slow-reared on the wildly beautiful Yorkshire Dales as we believe this results in the very best pork cuts possible.

To maximise flavour all pork is dry-aged on the bone for 10 days, prime cuts for 21 days. Our Himalayan salt dry-ageing chamber is stacked full of chops and joints where, as if by magic, the salt wall creates the perfect environment to tenderise the meat for heightened succulence and immense flavour; world-class in our opinion!