Farming of native and heritage breed meat in North Yorkshire is important for preserving the region’s cultural heritage and supporting small-scale farmers.
The rearing of native breeds helps to maintain the genetic diversity of the livestock population and provides products with unique qualities & characteristics.
This traditional way of farming helps to preserve the local environment and contribute to the biodiversity of the region.
Additionally, farming native breeds uses sustainable methods of farming that help to reduce the environmental impact of agriculture, such as using traditional grazing patterns, and not relying on artificial inputs.
Prepared fresh in the butchery the day before delivery. Always fresh, not frozen!
Native breed meat is known for its high quality and unique flavour.
These breeds have been selected over generations for specific characteristics such as hardiness, disease resistance, and ability to thrive in their specific environment.
As a result, the meat of native breeds tends to be fatter, resulting in more depth of flavour, and more nutritious than that of commercial breeds.
Because native breeds are raised on natural grazing, they tend to be free of artificial hormones and antibiotics, which are often used in industrial farming.
The first day of spring brings a welcome shift in the kitchen — lighter evenings, fresher ideas and food that suits the changing pace of the year. It’s the perfect moment to move from long, slow winter suppers towards brighter roasts, quick-cooked steaks and the first thoughts of cooking outdoors. Whether it’s a simple midweek meal or a relaxed weekend gathering, now is the time to enjoy the natural richness of well-reared meat alongside the fresh flavours of the new season.
As ever, everything is prepared fresh, carefully packed and ready to cook now or freeze for later.
Where French-trimmed Tomaporks prioritise presentation, our untrimmed version focuses on flavour. Leaving the belly and natural fat intact preserves everything that makes heritage pork exceptional — richness, juiciness, and deep savoury character. As the fat renders during cooking, it bastes the loin while crisping beautifully around the edges.
The result is a pork chop with remarkable depth: tender loin meat with a fine grain, succulent belly packed with flavour, and bone-in cooking that enhances moisture and taste.
The Grid Iron Gourmet is our home for cooking inspiration, bringing together recipes, techniques and ideas that help you get the very best from native breed meat. It celebrates confident, enjoyable cooking with influences from around the world, always rooted in quality British produce and a relaxed, welcoming approach to the kitchen.
Our recipe collections bring together carefully chosen dishes that make the most of well-reared meat throughout the seasons. Each collection is designed to offer inspiration that feels both practical and rewarding, from relaxed midweek suppers to more leisurely weekend cooking. With a focus on simple techniques, thoughtful pairings and natural ingredients, they provide an easy way to explore new ideas in the kitchen while enjoying honest, satisfying food.
As the days grow longer and the kitchen begins to feel lighter again, our Spring Recipe Collection brings together dishes that suit the season’s easy rhythm. Think tender roasts, quick-seared steaks, fresh herbs and simple sides that make the most of good meat without fuss. These recipes are designed for relaxed midweek cooking and unhurried weekend meals alike — honest food that reflects the shift from winter comfort towards brighter, more open-hearted eating.
