A brown cow


It's good to eat and enjoy heritage breed meat, showing farmers that there is a market for their herds and flocks 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 realise 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

Breed Available Now

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 beef with very savoury character. Their shaggy, thick coat means they need less fat to keep warm so their beef is leaner than the average heritage breed. 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

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

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


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


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


Rare Breed

Medieval Cattle from the Severn Valley

The Gloucester is a heritage 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


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

Breed Available Now


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

Irish Moiled

Rare Breed

One of the most distinctive breeds native to Northern Ireland.

The name Moile (or Maol) is derived from the Gaelic language and relates to the dome or mound on top of the cattles head. Irish Moiled is one of our most distinctive breeds of cattle native to Ireland and more specifically they are the only surviving domestic livestock native to Northern Ireland. This medium sized beast is a hornless breed, distinctive and easily recognisable with its red colouring, characteristically marked with a white line on the back and white under parts. Traditionally the Irish Moiled breed are big bellied to consume and digest large quantities of a lesser quality traditional diet. They are happy grazers, and have a taste for willow ash and even rambling ivy, which makes them perfectly suited to conservation grazing projects.

Tasting Notes: Herbal, Savoury, Rich

Lincoln Red

Rare Breed

The Cattle of the Vikings

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


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


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

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


Native Breed Rare Breed

Viking Cattle Well Endeared to Scottish Crofters

Small and hardy with distinctive horns that curve upwards, the Shetland is rarely to be found south of the border. They are thought to be descended from breeds brought by the Vikings. With colouring similar to that of a Holstein, the Shetland breed was cross bred with other breeds to provide crofters on the remote islands with meat, milk, and strength to pull ploughs, though the breed suffered in the wake of intensive farming. Expect unique tasting beef, famous for its fine marbling, and rich in Omega 3.

Tasting Notes: Unique, Savoury, Natural


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

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

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

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

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

Whitebred Shorthorn

Rare Breed

Our Rarest Beef Breed

Although the origin of this breed is somewhat obscure, the scarce Whitebred Shorthorn is mainly bred in the border counties of England and Scotland. It began to be increasingly reared over 100 years ago and was referred to as the 'Cumberland White'. Despite the name, they are a wholly different breed from the Shorthorn and are hardier and more thrifty than their namesake. This heritage breed was added to the Rare Breeds Survival Trust (RBST) Watchlist in 2004 as a 'critical' status breed. We source the beef of this breed whenever possible, as we know that by demanding their well marbled, flavoursome beef, farmers will be encouraged to rear more of this fantastic animal.

Tasting Notes: Herbal, Sweet, Unctuous

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


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


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

Devon And Cornwall Longwool

Native Breed Rare Breed

A large, sturdy sheep with a distinctive longwoolled fleece

The Devon and Cornwall Longwool is a hardy breed able to cope with most conditions and do well on most grazing. It is lean with little fat making the meat tender & tasty. They're known for their massive fleeces and it is often said that they produce more wool per sheep than any other British breed. The Devon and Cornwall Longwool sheep is a very traditional West Country sheep. They're easy grazers, they thrive on grass and roots, and produce a fantastic meat that tastes like lamb used to taste.

Breed Available Now

Dorset Down

Native Breed

A Stocky, Powerfully Built, Lowland Loving Sheep

One of the oldest breeds of native sheep, the Dorset Down was developed in the early 1800s by crossing local, Wiltshire, Berkshire and Hampshire ewes with Southdown rams. The Dorset Down is a solid, thickset sheep able to cope with most conditions although not suited to the uplands. A stocky, powerfully built sheep similar in look to a Hampshire Down.

Tasting Notes: Fragrant, Sweet, Rounded

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


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


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

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


Native Breed

Long legged for rocky hills and Pennine peat bogs

The name Lonk derives from the Lancashire word Lanky, meaning long and thin, usually in a person. The mysteriously-named Lonk sheep are thought to have been farmed by the monks at Whalley and Sawley, they are a native to Lancashire. Thriving in Lancashire's high places with a minimum of fuss, grazing in the sort of spots where most other breeds wouldnt be seen. Championed by Chef Nigel Haworth for many years and central to his signature Lancashire Hot Pot.

Tasting Notes: Coming Soon

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 heritage breed are on the rise, as the great taste of this fantastic meat is rediscovered.

Tasting Notes: Complex, Primitive, Full


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

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


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


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

Breed Available Now


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

Breed Available Now


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


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

Breed Available Now


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

Swaledale Mutton

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

Breed Available Now


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

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

Large Black

Native Breed Rare Breed

Big & Beautiful Traditional Hogs

With its large lop ears, the Large Black is Britain's only all-black pig, well known for its ability to thrive in outdoor systems. The Large Black is classified by the Rare Breeds Survival Trust as 'vulnerable' with just 200-300 breeding sows left in the UK. However, growing demand for meat produced from traditional breeds of pigs raised extensively is now encouraging more enthusiastic breeders to rear Large Blacks. Ours are reared by Rowan Simms on her farm, set in the Yorkshire Dales National Park. Large Blacks live outside, they are natural foragers and very efficient feed converters, they adore the windfall apples from a walled garden orchard. They live longer lives than other pigs enjoying exercise and thriving in the free roaming, stress free environment provided by the beautiful countryside.

To read more about Rowan's story & commitment to Large Blacks, click here.

Tasting Notes: Rich, Traditional, Unctuous

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


Rare Breed

A real Heritage Breed 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


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

Yorkshire Pig

Native Breed

The World's Most Popular Pig

The Yorkshire Pig 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

Breed Available Now