The Swaledale Story
Who we are
Our goal is not to achieve the highest yielding carcasses. It is simply to produce products that are exceptional to cook and eat - be it a piece of beef or pork from our Himalayan salt room, a cured pig's cheek smoked over beech, or something from our award-winning range of sausages, for which we grind whole spices in-house daily.
For over a decade we have been working with some of the best chefs in the UK - our community of chefs have become great friends and often visit us and our farmers, without whom, it goes without saying, none of this would be possible.
Our farming community has grown with us over the years. A network of like-minded people that live and breathe The Dales - people that we know and trust, all striving to produce the ultimate chef's ingredients, now available to the home cook.
A note on native breeds
People often comment that our meat tastes old-fashioned or like it used to when they were growing up, and we consider this huge compliment. A generation ago in Britain we farmed traditional livestock perfectly adapted to our climate and terrain. Traditional breeds are slower to mature and favour a grass and hay based diet.
Take the Belted Galloway or Highland cow, for example - capable of grazing on the fells all winter with no problem and producing stunning, highly-marbled beef. Similarly, the Middle White pig, a breed originating from Yorkshire and highly-regarded for its flavoursome pork due in part to its generous fat content.
These old, native animals suffered hugely with the introduction of breeds from the continent which are fast-growing, high-yielding and lean animals.
The financial incentives are clear. Our cattle are typically 4-6 years old with commercial animals as little as 14 months but, when it comes to flavour, to how these differ in the kitchen, there really is no comparison.
Our family business, based in Skipton, has achieved some great things over the years. One of the most satisfying is taking a drive around The Dales where there’s been a return to traditional livestock that’s clear to see; Dexter cattle, Belted Galloways and Highlands all dotted across the landscape. We’re incredibly proud to be at the heart of it and to bring these unique breeds to your kitchen.
Traditional artisan butchery
Previously only accessible to some of the UK’s top restaurants, gastropubs, and chefs, the public are now able to order, for the first time ever, exceptional and native breed meat from Swaledale Online Butchers; a Yorkshire-based specialist butchery team with a whole-carcass, nose-to-tail philosophy for nutrient-dense meat with exceptional flavour.
To maximise flavour for fabulous tasting meat, all beef, pork, and lamb is dry-aged on the bone in our Himalayan salt-ageing chamber. Award-winning sausages and bacon are also made using the same native breeds.
Curated Meat Boxes showcasing The Dales' most delicious seasonal cuts of native breed meat including grass-fed, dry-aged on the bone >28 days beef, outdoor reared native breed pork, Yorkshire's tastiest pasture-fed lamb, free range herb-fed chicken, Harewood Estate's wild estate-reared venison and award-winning sausages and bacon.Shop meat boxes