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’ - like it used to when they were growing up, and we consider that a 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, a breed known for its highly 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 little business, based in Skipton, has achieved some great things over the years, but one of the most satisfying achievements is taking a drive around The Dales - 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, native breed meat from Swaledale 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 for a minimum of 28 days in our Himalayan salt ageing chamber. Award-winning sausages and bacon are also made using the same native breeds.
Our Meat Boxes are a selection of the best seasonal cuts of native breed meats – Grass-fed, Dry-aged Beef, Free Range Native Breed Pork, Harewood Estate Venison, Yorkshire Pasture-fed Lamb and Free Range, Herb-fed Chicken.Shop meat boxes