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when we were presented with the opportunity to once again collaborate with Henry and his team at Bouchon Racine
red wine and fresh basil and let it braise until tender
A slightly sour white sauce made from the pot roast juices
A well-prepared Venison Wellington may be a fiddlier approach
Our meat is Always Fresh Never Frozen®
Dry-Cured York-Style Ham, Boneless & Uncooked mutton when we were presented withBoneless York Style Ham for Celebratory Roasts and Everyday Feasts At Swaledale, we produce our cured products using the same exceptional pork as our whole muscle cuts. These come from free range Middle White and Tamworth pigs, traditional heritage breeds with remarkable depth of flavour. Our York style ham joints are dry cured for four weeks and hung for a further four. These time honoured techniques build complexity and enhance the hams natural
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