A black cow

Breeds

It's good to eat and enjoy native and rare breed meat, showing farmers that there is a market for these heritage breeds and encourage them to rear them. Without a demand for their meat, many breeds would die out altogether. When intensive farming reigned unchallenged in the second half of the last century, many of our traditional breeds all but disappeared because they don't take kindly to factory farming. We want to change this and help more people realize that we need to safeguard the natural biodiversity of our farm animals and to demand meat with intrinsic flavour that comes from higher welfare systems. All of our meat fits that bill perfectly.

Aberdeen Angus

Native Breed

Britain's Favourite Native Breed Beef

Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.

Tasting Notes: Rich, Creamy, Indulgent

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Belted Galloway

Native Breed

Instantly Recognisable Farmer's Favourite

The Belted Galloway might not be the biggest of breeds, nor the quickest to mature, but what they do offer is juicy, lean beef with very savoury character. That’s because their shaggy, thick coat means they need less fat to keep warm. Their hardiness means they’re often found on the limestone valley tops of the Dales, as the farmers know they’ll be safe and sound come rain or snow.

Tasting Notes: Grassy, Savoury, Natural

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Blue Grey

Rare Breed

A Roan Beauty from Northumberland

The Blue Grey is a beautiful beast. As a cross breed, it brings together the juicy savoury flavour of the rugged Galloway, and the creamy character and marbling of the Shorthorn, traditionally a dairy cow. Originally bred in Northumberland, they’re often found grazing with bigger herds of other breeds, and are happiest on the valley bottoms of the Dales, grazing on lush fertile pastures.

Tasting Notes: Herbal, Mellow, Rounded

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British White

Rare Breed

Medieval Cattle from the Forest of Bowland

The British White represents an opportunity to try one of the true heritage breeds of the British Isles. The breed can be traced back 800 years to the ancient forests of Bowland in Lancashire, but this lineage probably predates the Norman Invasion. Its history matches the beef’s character. Expect a leaner finish, with neat cuts of beef, that boast buttery flavour and fantastic eating quality.

Tasting Notes: Classic, Matured, Deep

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Charolais

A French Breed for Exquisite Buttery Beef

The Charolais was, and remains, the toast of Parisian restaurant kitchens. They’re often to be seen grazing in herds in flat fields, such as in the fertile Vale of York. Like the Angus, their popularity owes to its consistency, converting pasture into flavoursome beef with the essential marbling that promises great taste. The Charolais is well suited to a range of cooking styles, and you can expect a distinctive juicy and buttery texture without the meat being overly fatty.

Tasting Notes: Caramel, Indulgent, Balanced

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Dexter

Native Breed

Pint Sized Ancient Irish Cattle

The smallest breed of cattle in Europe, the Dexter was bred in Tipperary in the 1750s from descendants of the native black cattle kept by the early Celts. Dexters were endangered in the 1930s, but now thanks to its ability to mature early feeding on grass and the impeccable eating quality of its neat, small cuts. This welcome resurgence has been aided hugely by frequent television appearances, and chefs heralding the standout quality of its beef.

Tasting Notes: Gamey, Mellow, Sweet

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Galloway

Native Breed

A Rugged Breed of the Scottish Borders

The Galloway, likes its ‘belted’ cousin, is a hardy heritage breed that promises a leaner finish to its beef. The breed’s ability to thrive in tough climes has seen herds spread to all corners of the globe, but they are most at home in the pristine upland landscapes of Northern England and the Scottish Borders. Here they mature at their own pace on wild grazing. That means flavour is given a chance to develop naturally, with their diet giving the meat its juicy character, and gamey flavour.

Tasting Notes: Creamy, Traditional, Grassy

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Gloucester

Rare Breed

Medieval Cattle from the Severn Valley

The Gloucester is a rare breeds success story, coming back from the brink of extinction, and an increasingly common sight in the West Country. With their fine bone structure and distinctive horns, they date back to the 13th century, and are renowned for the quality of their milk, which is used to make Stinking Bishop cheese. Gloucester meat is also excellent in quality, promising generous marbling, delicious buttery flavour, and a fine grained texture.

Tasting Notes: Creamy, Traditional, Savoury

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Hereford

Native Breed

The Symbol of the Welsh Marches

The Hereford is most at home on lush grass meadows, like those to be found in the fertile Welsh Marches. In the Dales this heritage breed is more often than not found grazing on the flat valley bottoms, where they convert pasture into the luscious beef that made the breed so popular during the agricultural revolution of the 1700s. The Hereford’s winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.

Tasting Notes: Classic, Beefy, Deep

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Highland

Native Breed

The Flower of Scottish Cattle Breeding

The Highland is an instantly recognisable Scottish favourite, and a true heritage breed. Its shaggy coat and short legs mean it is well suited to grazing on steep valley sides or on windswept moors, in often tough conditions. Its unqiue long in the mouth flavour results from the Highland taking longer to mature. This lets the flavour develop naturally, giving it an almost gamey character. This, and the fact the Highland is well marbled but not excessively so, makes this beef very popular with chefs.

Tasting Notes: Long, Umami, Unique

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Limousin

An Ancient French Breed of Lean Beef

The Limousin boasts a striking similarity in appearance to cows found in Neolithic cave paintings. They hail from the granite landscapes of central France, but are now equally at home on the limestone of Northern England, where grazing can also be sparse. This beef is especially lean, though you can expect distinctively buttery textured meat, well suited to a range of cooking styles.

Tasting Notes: Rich, Buttery, Savoury

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Lincoln Red

Rare Breed

One of Britain’s most ancient breeds, the Lincoln Red was probably brought to our shores by Viking invaders as they settled in the North and East of England. The breed was then ‘improved’ during the 18th and 19th centuries by various breeders looking to increase both meat and dairy yields. Listed as vulnerable by the Rare Breeds Survival Trust, today they are making something of a comeback by virtue of their ability to convert pasture efficiently into excellent meat, the standout quality of which is the rich marbling that gives the beef its juicy succulence.

Tasting Notes: Mineral, Savoury, Classic

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Longhorn

Native Breed

The Breed that Made British Beef Great

The Longhorn made British beef great, and its quality established our reputation as top cattle breeders with ranchers from Argentina to Australia. These easy going beasts take longer to mature than other breeds, which gives the beef both its rich seams of marbling and fine grain. This means both rich and juicy roasting joints, and neat steaks. Originally from Skipton in the southern Yorkshire Dales, they are still a regular sight on meadows across our county.

Tasting Notes: Buttery, Matured, Indulgent

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Luing

Native Breed

A Tough Cross From The Western Isles

The Luing is toughness personified, hailing from the Inner Hebrides. Strictly speaking the Luing is a cross breed, resulting from the inter breeding of Shorthorns and Highlands, though today is recognised as a breed in its own right. This inter marriage gives the Luing the best of both worlds: a hardy demeanour able to weather the worst of storms, and luscious beef ideal for the top table. Expect well-proportioned cuts, with beef that its characterised by its leaner finish and almost herbal taste.

Tasting Notes: Balanced, Herbal, Dense

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Red Poll

Native Breed

Auburn East Anglian Beauties

The heritage breed Red Poll is one of our last dual purpose breeds, which have been largely pushed out by the high yielding Holstein. This breed thrives in non intensive farming environments, and are often seen in ‘herds of a handful’ grazing natural pastures in the English countryside. The Red Poll’s beef promises rich and juicy character, and is a great all rounder with its well developed flavour, whether for steaks, roasting joints, or slow cooks.

Tasting Notes: Rich, Juicy, Intense

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Shorthorn

Native Breed

The Modern Durham Ox

Shorthorns are dual purpose, promising rich creamy milk, as well as meat with generous seams of marbling, that caramalise and tenderise the beef upon cooking. These abilities require plenty of food, provided by being raised on lush grass pastures where they are most happy. Expect beef with a fine grain and buttery texture, that’s well suited to roasting or slow cooking, but also promises well proportioned steaks with ample fat covering.

Tasting Notes: Creamy, Mellow, Savoury

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South Devon

Native Breed

Orange Elephants from the West Country

The South Devon is a huge heritage breed, much bigger than its cousins, and promises well proportioned steaks and roasting joints. Its large stature owes to its origins on the gentle hills of chalk landscapes, where they were bred to be big, though they are now to be found across the world. Expect a classic British beef finish to its cuts, with streaks of marbling that caramelises the beef upon cooking, providing deep flavour in the process.

Tasting Notes: Robust, Savoury, Full-Bodied

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Welsh Black

Native Breed

Descendants of Ancient Wild Cattle

One of the oldest breeds in the world, the Welsh Black thrives on rough upland terrain, converting sparse pasture into exquisite beef. Historically, this heritage beast would be driven by drovers from the hills and mountains of Wales to the markets of England. Today, their numbers are on the up, after a period of decline. Expect beef of unique character, with deep, well developed flavour, making this meat ideal for slow cooks, in addition to steaks and centrepieces.

Tasting Notes: Buttery, Indulgent, Gamey

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White Galloway

Native Breed

Scottish Mystery Cows

A beautiful beast, no one is quite sure when and where the White Galloway emerged, but they’re often seen on the wilds of the Scottish borders. With pure white colour and black ears, of late the White Galloway was once a rare sight, but has become increasingly popular due to its toughness, thriving in harsh conditions. Like its other Galloway cousins, this animal has thicker coat of fur, meaning the meat has less fat cover, for a delicious lean finish, with characteristic juicy and tender texture.

Tasting Notes: Robust, Grassy, Classic

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White Park

Rare Breed

The Great White Hope of British Breeds

The White Park is a truly ancient beef breed, farmed in Britain for more than 2000 years, but now rare. Early references to native white cattle go back to the time of the Druids and the Celts. This breed struggled to survive until 1973 when the Rare Breeds Survival Trust was formed and chose the White Park as its logo. Currently, the number of adult breeding cows is increasing as chefs and food critics sing the praises of the fabulous meat, which is lean, full of flavour, and well-marbled with fat.

Tasting Notes: Unctuous, Rich, Refined

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Saanen

Laid Back Swiss Marshmallows

Well known for their pure white fleeces, Saanens are Swiss in origin, but now found across the world. That’s because they’re sought out for their incredible efficiency at turning pasture into milk, coupled with a laid back temperament that has earned them “marshmallows” as a nickname. As goat milk and meat becomes more popular in Britain, these Alpine beauties are seen increasingly here, with their bells clanging as they wander about. Expect neat cuts of lean goat kid meat, with a complex yet sweet flavour.

Tasting Notes: Complex, Sweet, Intense

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Toggenburg

Curious & Cheeky Bearded Beauties

Commonly referred to as “Toggs,” the Toggenburg may well eat your togs given half a chance. Known for their curious and often cheeky personalities, these goats are instantly recognisable from their beautiful beards and brown coat. Though this Swiss breed is the world’s oldest classified breed, they are quite rare, though numbers are increasing. Toggenburgs are well known for their milk, but their goat kid meat is definitely worth trying, boasting lean character, and deep, complex flavour.

Tasting Notes: Rich, Sweet, Complex

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Blue Faced Leicester

Native Breed

Blue Skinned Beauties from the Midlands

The Blue Faced Leicester is well loved for its curly, threadlike wool, and its ability to produce outstanding lamb. Their large frame and tremendous fertility means the Blue Leicester is often the ‘tup’ of choice for farmers cross breeding their flocks of breeds more suited to surviving on the windswept tops of Britain’s uplands, such as the Swaledale. Expect mildly flavoured lamb, which is typically well marbled and succulent, making it a perfect all rounder for steaks, chops, and roasting joints.

Tasting Notes: Meaty, Aromatic, Herbal

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Charollais

A Stocky French Favourite from the Saone Loire

The Charollais is a favourite of Parisian chefs, and its popularity has crossed the channel. British farmers like them, as the lambs they produce with our own native breeds are given the best of both worlds – hardy builds and outstanding meat. Ours mature on pastures in flat countryside, often from the Vale of York, where they grow big on wild flowers, herbs, and lush grass, informing the meat with the robust flavour that makes the lamb of Northern England so special.

Tasting Notes: Herbal, Mellow, Rounded

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Cheviot

Native Breed

Medieval Mystery Sheep from the Scots Border

The Cheviot is something of a mystery breed. Bred in the hills of Northumberland, some say they’re Viking sheep, others say they’re descended from survivors of Spanish Armada ship wrecks. They fend themselves typically, foraging on the wild grazing of moorland, often in unforgiving conditions. This makes for tremendous lamb, gamey or herbal in character, but with a decidedly sweet and succulent aspect to it too.

Tasting Notes: Gamey, Mellow, Sweet

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Hampshire Down

Native Breed

Stocky & Fluffy Southern Sheep

A true heritage breed, the Hampshire Down is an amalgamation of several other heritage British breeds, bred together over many centuries. They are fluffy creatures, renowned for their wool, and usually run together in smaller flocks. Up North, they tend to be seen grazing together on the pastures of the valley bottoms, rather than up on the valley tops where the grazing is sparser. Expect a leaner finish to the meat, though replete with succulence and natural sweetness.

Tasting Notes: Fragrant, Sweet, Rounded

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Hebridean

Native Breed

Viking Sheep from the Western Isles

The Hebridean is a remarkable creature. The descendants of Viking sheep brought by Scandinavian settlers to the Western Isles, they are very tough, thriving in cold, wet climates on rough grazing. They’re an occasional sight in the more wild parts of the Dales and Fells. Recently, chefs have discovered the unique flavour of the breed, and we try and have it in stock as often as possible. The meat is unctuous and gamey in character, with a lean, sweet finish.

Tasting Notes: Herbal, Unique, Wild

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Herdwick

Native Breed

The Symbol of the Lakeland Fells

The Herdwick is the symbol of the Lakeland Fells and an internationally recognised chef's favourite known for its well developed taste. This is thanks to the Herdwick's hardy demeanor, living on steep windswept hillsides, gaining weight slowly on naturally foraged food. Their origin is mysterious, seemingly introduced by Norse settlers, though others point to a wrecked ship of the Spanish Armada as the breed's foundation. Such stories complement the romanticism the breed inspires, winning the affection and support of both Beatrix Potter and HRH Prince Charles.

Tasting Notes: Gamey, Herbal, Unique

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Jacob

Native Breed

An Ancient & Aristocratic Sheep

The Jacob is a wonderful heritage breed, thought to have its roots in ancient Mesopotamia. The first animals were brought to Britain to graze the pastures of country houses, and they’re often still considered an ornamental breed, such is their beauty. However, the meat is well worth trying, with it being beautifully sweet, with an even covering of fat to promise melting succulence, perfect for roasting joints as well as steaks and chops.

Tasting Notes: Robust, Long, Rich

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Kendal Rough

Rare Breed

Ghosts of the Howgill Fells

The Kendal Rough is the breed of the Howgill Fells, that beautiful stretch of hills linking the Yorkshire Dales and the Lake District. Often they appear like ghosts out of the mist and the bracken on the tops of the Fells, and are extremely hardy sheep, spending most of the year up on the tops. Their wool is prized in carpet making, but their meat is also making a name for itself, with succulence and flavour that owes to its wild diet of grasses and heather.

Tasting Notes: Unctuous, Long, Rich

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Manx Loaghtan

Rare Breed

Ancient Manx Sheep of Outstanding Lamb

The origins of the ancient Manx Loaghtan breed are lost in the mists of time. Native to the Isle of Man, these brown wool sheep look primitive and very rugged with their quartet of long spiky horns. Their mildly gamey meat is considered a delicacy, with its unique flavour, and has won plaudits from chefs across the world. Consequently numbers of this rare breed are on the rise, as the great taste of this fantastic meat is rediscovered.

Tasting Notes: Complex, Primitive, Full

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Masham

Native Breed

A Dales Beauty & Country Show Star

A country show star, the Masham is a common sight in the eastern Dales of North Yorkshire, and are showed off every year at the world famous Masham Sheep Fair. They’re a mixture of the Swaledale and the Teeswater breeds, both hardy hill sheep, and it’s from them the Masham has gained its trademark good looks. The lamb is typically of well proportioned quality, with a sweet edge to its natural character, and as a heritage breed, is well worth trying for its unique taste.

Tasting Notes: Balanced, Traditional, Creamy

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North of England Mule

Native Breed

A Farmers Favourite Cross Breed Sheep

The North of England Mule is hugely popular with sheep farmers. If you’re ever in the Dales, and think that a sheep looks almost like a particular breed, it’s probably a Mule. They are a cross between a lowland ram and a pure bred upland ewe. For our farmers this marries up the best traits of each, that is natural hardiness and the quality of the lamb. Mules promise excellent meat, with generous layers of fat, and deep flavour ideal either for sweet, succulent roasts, or warming slow cooks.

Tasting Notes: Sweet, Mellow, Rounded

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Ryeland

Rare Breed

A Favourite of the House of Tudor

The Ryeland is a true heritage breed, and a favourite of the House of Tudor. Queen Elizabeth I herself would only wear stockings from Ryeland wool. Often to be seen in smaller flocks on meadows or rich pasture, they’re now to be found all over the world, although numbers in Britain are a fraction of what they used to be. That’s changing as heritage breeders and chefs have rediscovered the quality of the meat, with plenty of natural fat cover, and succulent quality.

Tasting Notes: Creamy, Aromatic, Classic

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Saltmarsh

Native Breed

The British Lamb Delicacy

A delicacy, the Saltmarsh is a must for when we have it available. Though not a breed in itself, the lamb possesses character enough to be recognised as distinct. The flock matures on land regularly inundated by the sea. This imbues the meat with a unique and striking taste derived from their rich diet of herbal grasses. Far from making the meat salty however, the flavour of the lamb is actually light and sweet, making it perfect for a good roast or as individual cuts.

Tasting Notes: Herbal, Mellow, Sweet

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Suffolk

Native Breed

Stocky & Sturdy East Anglian Sheep

The Suffolk is a sturdy heritage sheep from East Anglia, the result of interbreeding between two other breeds, the muscular Norfolk Horn and the meaty Southdown. Traditionally the Suffolk is celebrated for the wonderful quality of its mutton, though are also a flagship breed for the excellence of British lamb, combining developed flavour with characteristic sweet succulence. This quality means the Suffolk can be found today all over the world.

Tasting Notes: Sweet, Complex, Matured

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Swaledale

Native Breed

Hill Sheep Grazed On Wild Heather

The Swaledale is the sheep of the Dales. They adorn the signs for the Yorkshire Dales National Park, and can be seen themselves wandering the wild stretches between the valleys in search of foraging. Ours mature slowly, at their own pace, on the heather that grows on the tops. This gives the meat a sweet as well as robust and almost herbal flavour, with the Swaledale providing some of Yorkshire’s most renowned lamb and mutton.

Tasting Notes: Robust, Complete, Herbal

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Teeswater

Native Breed

Elegant Sheep That Thrive on Heather

A most elegant sheep, the Teeswater is often said to have the most attractive of fleeces, with its long, fine locks. The breed is a common sight in the Dales and on the Moors of Yorkshire, though it hails from the heather-topped hills of Country Durham. Often cited as a mutton breed, expect lamb cuts leaner than other heritage breeds but no less in sweet succulence due to our Teesdales’ wild grazing on heather and grasses, which give its meat a unique, gamey character.

Tasting Notes: : Balanced, Traditional, Unique

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Texel

Native Breed

Hardy Dutch Breed of Outstanding Lamb

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

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Wensleydale

Rare Breed

Wooly Mammoths of International Reputation

The Wensleydale is a country show star, and is a well loved heritage breed, traditionally bred in the Eastern Dales as the name suggests. Not as fleet footed as other Dales breeds such as the Swaledale, you often see these giants grazing on the valley bottoms on lush pastures. The meat is sweet and succulent, with an almost herbal quality to it, promising well proportioned cuts, whether steaks, chops, or roasting joints.

Tasting Notes: Herbal, Mellow, Sweet

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Swaledale

Native Breed

Hill Sheep Grazed On Wild Heather

The Swaledale is the sheep of the Dales. They adorn the signs for the Yorkshire Dales National Park, and can be seen themselves wandering the wild stretches between the valleys in search of foraging. Ours mature slowly, at their own pace, on the heather that grows on the tops. This gives the meat a sweet as well as robust and almost herbal flavour, with the Swaledale providing some of Yorkshire’s most renowned lamb and mutton.

Tasting Notes: Robust, Complete, Herbal

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Berkshire

Rare Breed

Britain’s Oldest Pork Breed

The Berkshire is Britain’s oldest recorded pork breed, originating in the Thames Valley in the 17th century. Sadly they are still at risk of extinction due to low numbers, but that’s changing as more people discover the Berkshire’s pork, which is some of the finest imaginable, and farmers are rearing more of these lovely hogs. Expect a memorable introduction to heritage breed pork, with concentrated porky flavour, and much less fat cover than more intensive breeds.

Tasting Notes: Sweet, Intense, Unsurpassed

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Duroc

Native Breed

A Big Boar from the Big Apple

The Duroc is strictly speaking, an American breed, and an amalgamation of several European breeds bred together to feed the growing metropolis of New York. They were imported to Britain in the 80s, and proved a huge hit with farmers and butchers alike. Durocs are well known for producing a particularly succulent and tender pork and generous cut sizes. Expect robust flavour and a pork ideal for serving up steaks and chops.

Tasting Notes: Balanced, Almond Rounded

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Gloucestershire Old Spot

Rare Breed

The West Country Porker

This Gloucestershire Old Spot is one of Britain’s most treasured heritage breeds. A West Country porker, this breed was traditionally fattened up on windfall from cider orchards giving the meat its sweet and creamy flavour and beautiful succulence. Very popular with chefs, its quality owes to the layer of fat on its meat which bastes the meat as it cooks, keeping the pork moist and tender with long in the mouth flavour.

Tasting Notes: Herbal, Classic, Creamy

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Mangalica

Rare Breed

Hairy Hungarian Sheep Pigs

A real treat, and a must when we have the Mangalica in stock, this is a rare breeds success story, brought back from the brink of extinction. With its distinctive curly coat, these docile hogs yield exquisite porky meat, almost gamey in flavour, with outstanding eating quality. The Mangalica’s natural qualities therefore make for marvellous steaks and chops, while this is the pork to use if you’re looking to use the best flavours for a long and warming slow cook.

Tasting Notes: Gamey, Intense, Rich

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Middle White

Rare Breed

Bred Purely for Pork

The Middle White is a Yorkshire heritage breed, and best described as ‘beautifully ugly.’ Its docile nature and hardiness suit it to outdoor production where it can wallow to its heart’s content. This is Britain’s only dedicated pork breed, (as opposed to bacon), and has long been renowned for the outstanding quality of its fresh, uncured meat which boasts robust, porky flavour. An endangered breed, the Middle White is on the up, as smallholders and farmers embrace this wonderful creatures quality.

Tasting Notes: Long, Buttery, Fragrant

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Oxford Sandy Black

Rare Breed

Sweet Plum Pudding Porkers

With its characteristic toffee coloured coat with black spots or ‘splodges’ the Oxford Sandy Black is one of Britain’s most distinctive rare breed pigs. They’re also known as the forest pig, for being excellent forages, digging out roots to munch on. This natural diet ensures succulent pork, with concentrated flavour. Its also a dual purpose pig, offering not only excellent bacon and ham, but also flavoursome steaks, chops, and roasting joints.

Tasting Notes: Sweet, Mellow, Rich

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Saddleback

Rare Breed

A Rare Breeds Success Story

The Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.

Tasting Notes: Meaty, Nutty, Evolving

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Tamworth

Rare Breed

Boisterous Ginger Pigs

The hardy, boisterous Tamworth loves outdoor living, with the two most famous Tamworths, Butch and Sundance going on the run in the late nineties (if you recall). This breed doesn’t thrive in factory farming systems, so the breed has never really been intensively reared, meaning this breed’s integrity and flavour has remained preserved for centuries. With the marbling of fat through its meat and its outer layer of tasty fat, the Tamworth is renowned for its eating quality, and particularly famous for its marvelous bacon.

Tasting Notes: Dense, Aromatic, Caramel

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Yorkshire Pig

Native Breed

The World's Most Popular Pig

The Yorkshire Pig, also known as the Large White, is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character

Tasting Notes: Rich, Succulent, Creamy

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