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.
With the early May bank holiday ahead, this week’s offers are built around proper long-weekend cooking.
Lishman’s Smoked Guanciale is made from mature outdoor bred Yorkshire pork jowl and cured for 4 months to develop its rich, savoury character. Sliced in handy 150g packs, it has a deep pork flavour with a gentle smokiness and plenty of natural fat that turns beautifully silky when cooked.
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.
