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.
There’s something special about a weekend meal that brings everyone together. Whether it’s a generous Fore Rib of Native Breed Beef, a slow-roasted Rare Breed Pork Shoulder, or a traditional Yorkshire Lamb Leg, these are cuts made for carving at the table. Add a pack of our rare breed sausages or thick slices of Old Fashioned smoked streaky bacon for breakfast and the whole weekend becomes a celebration of proper Yorkshire meat.
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.
Our favourite ways to cook with our products and some in depth guides.
January often brings a flurry of diet plans, detoxes and complicated promises that rarely survive past the second week. The Grid Iron approach is different. It’s about eating well, supporting strength, feeling full, and building habits that make sense in a real working life — rooted in honest Yorkshire meat and simple, nourishing ingredients.
