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!
We only sell 100% outdoor reared, native breed cuts of pork. Always fresh, never frozen. Butchered-to-order, vacuum-packed and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.