SWALEDALE FOODS LTD

ABOUT SWALEDALE FOODS LTD

We are unique in that we are a team of Chefs working together with a team of Butchers to deliver the highest specification and quality product suiting every menu requirement.

We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.

We strive to offer the highest service levels possible and this, combined with the fact we only ever source the very best quality products available means you can be confident working with us.

BESPOKE AND INNOVATIVE PRODUCTS

We have in-house facilities of Himalayan Salt Dry-Ageing, spice grinding, Charcuterie-making and Smoking. This, combined with our team of Chefs continually developing new products, means we offer a bespoke product range suited to your every need.

At Swaledale Foods we select native breed cattle reared on local farms, favouring cattle of 30 months or more. The cattle are reared in a totally free range environment, feeding on grass, hay and silage.

Each week we freshly grind the spices for our sausage range, ensuring real vibrancy of flavour. We dry cure our bacon and hams in-house, and also cold smoke selected products in the old-fashioned way.

We have built a salt brick wall in our Dry-Ageing room using over 700 hand cut Himalayan salt bricks. As the meat is ageing, moisture evaporates and concentrates the flavour. The salt is perfect for this – drawing any moisture out of the atmosphere as well as purifying the air. It helps create a clean and sterile microclimate within the chamber – as soon as you walk in the room you are struck by how fresh the air smells.