Our butchers tips
We've put some great lo' 'n' slow winter warmers in the selection this month. Lamb shoulder, makes wonderful one pot dishes as does the whole, dry aged beef shin.
We've kept our staples in there, like the Goosnargh cornfed chicken and the breakfast items. This month's bacon is our dry cured Old Fashioned Back Bacon.
Large Goosnargh Cornfed Chicken
The Goosnargh chickens are slow reared over eight to ten weeks instead of the intensive six week rearing period for most chickens. They are fed on a secret recipe developed in house that contains no additives, growth promoters or antibiotics.
Their flavour is second to none and they are a favourite with many Michelin star chefs.
Weight: Approx 1.8kg
Rare Breed Pork Sausage
SAUSAGES MADE FROM CUTS OF OUR RARE BREED PORK.
You could just choose the traditional variety for a classic pork sausage or try one of our Cumberland sausages.
Old Fashioned Back Bacon
NATIVE BREED OLD FASHIONED BACK BACON DRY CURED AND AIR DRIED
We cure our native breed pork loin for 5-7 days using a traditional family recipe.
The fat content is higher than most bacon which adds wonderful flavour.
Usually around 6 slices per pack.
Half Yorkshire Lamb Shoulder
Perfect for slow cooking, we made a Greek Kleftico with ours. The lamb we use is from North Yorkshire and has been raised on lush pasture and moorland.
Great for adding to dishes to add some porky saltiness or to use in pasta dishes.
Hot Smoked Chicken
Smoked chicken breast from the Holy Smokery. Makes a great starter or is a fantastic addition to a salad.
Rare breed Pork Ribeye Steaks
These are one of the favourites at Grid Iron HQ. Lovely, tender pork steaks with a vein of flavoursome fat.
A whole piece of beef shin on the bone will make a wonderful one pot, slow cooked winter warmer.
4 of our 6oz native breed beef burgers, always handy to have in for a quick meal.
Traditional Native Breed Salami
Our own salami made from North Yorkshire, rare breed pork.