The ultimate selection of rare and native breed meats
Free Range Yorkshire Chicken (1.6kg-1.8kg - whole)
Dry Cured Gloucester Old Spot Back Bacon (1.5kg)
Rare Breed Pork Sausages (1.5kg)
Native Breed Longhorn Braising Steak (1.5kg - diced)
Rare Breed Minced Pork (1.5kg)
Slow Cured Gammon Steaks (4 x 300g)
Free Range Yorkshire Chicken (1.5kg - diced)
Native Breed Minced Longhorn Beef (1.5kg)
Free Range Yorkshire Chicken Breasts (4 x 200g)
3 to 5 working days - UK mainland only
Standard delivery = £8
Please note that orders from different suppliers will be charged individually and arrive separately
The meat will be hand cut to order and arrive in a fully chilled and insulated box
For over 30 years we have worked with small farms in Yorkshire that specialise in the rearing of native and rare breed animals to ensure the finest provenance and quality for our customers.
Gloucester Old Spot, Saddleback, Berkshire, Middle White and Large Black pigs are our preferred breeds as they tend to carry a little bit of extra fat which infuses moisture and flavour as the meat cooks. Combining these breeds with an extensive natural farming environment and carefully monitored organic feed results in pork of very high quality and memorable flavour.
Our chickens are raised in high welfare conditions in Yorkshire resulting in healthy and succulent birds that roast very well. The chicken is air-chilled and prepared to order, giving you the freshest chicken possible.
All our cattle are rare or traditional breeds with the majority being Longhorn, Shorthorn, Belted Galloway, Dexter, Aberdeen Angus, Hereford or Red Poll. These grass fed breeds take longer to mature and require extensive farming - the result is beef of exceptional flavour and marbling.
Rare breed pork sausages are made with only the best quality pork belly and shoulder.
Dry Cured Gloucester Old Spot bacon cured with a hint of thyme and back pepper for exceptional flavour and texture.
Slow cured gammon steaks are from rare breed Saddleback and Gloucester Old Spot outdoor reared pigs that have taken longer to mature and carry the essential extra fat that produces really succulent, flavoursome meat whilst the skin provides the most wonderful, crispy crackling.