This Easter we’ve partnered with Farmison & Co to bring you the finest, heritage meats in our limited edition celebratory recipes. Based in North Yorkshire and led by Michelin-starred chef Jeff Baker, Farmison & Co are master butchers who are dedicated to their craft and employ carefully-honed techniques to yield meat of the highest quality. They source free range and grass-fed heritage breeds from local dales to produce meat with intense marbling and the fullest flavour. At Farmison & Co, the relationship with farmers and smallholders plays a central role. The team work hard to make sure all of their suppliers are paid a fair price, which in turn helps to secure their future stewardship of the environment.
The Keystones of Ethical Butchery
1. Wild Grazing
The Galloway cattle breed is a wild grazing herd, traditionally from the rural north and most at home when roaming free in the border territories between England and Scotland. The diet of these cows, who feed on wild grass as they wander the upland landscape, gives the beef a deep, gamey flavour which shines through when slowly braised. Farmison & Co source these cattle from farmers and smallholders who respect their animals and allow them plenty of time to mature at their own pace in the wild, which in turn allows the meat to develop naturally and to take on a delicious flavour.
Working closely with Jeff, Farmison’s head chef, we’ve created a special Easter dish using the finest Galloway beef, weaving together traditional flavours from both the British Isles and Italy. The beef brisket has been braised in a rich red wine sauce and cooked to tender perfection. This tribute to British cuisine is matched by the delicious, salty flavour of the Pancetta which, cured in Ripon, pays homage to the artisanal traditions of the Italian south. These tortelloni are perfectly complemented by our earthy sage butter which wonderfully accents the natural flavour of the meat.
2. Native, Rare & Ancient Breeds
Farmison & Co are not only concerned with the quality of the meat they source, but also with its history. Many of their breeds, like the acclaimed Manx Loaghtan sheep, have ancient origins and have been farmed locally for hundreds of years. The Manx Loaghtan, as their name suggests, are native to the Isle of Man and they are distinguished by their proud, curling horns and long, rugged coats. The lamb produced by these sheep is gamey in its flavour and has been praised by many high-profile chefs. Farmison & Co work closely with farmers who have years of experience working with native and ancient breeds and part of their mission is to ensure that these varieties do not become extinct - generating interest in and demand for these rarer breeds.
Our limited edition Easter ravioli are filled with Farmison & Co’s Manx Loaghtan lamb and fresh, wild garlic, slowly cooked for hours so that the flavours are beautifully enhanced. Paired with our signature burro di rosmarino – rosemary butter – the unique flavour of this special lamb is perfectly complemented by the subtle woody impression of this herb.
3. Safeguarding the Environment
Factory farming is condemned for many reasons, but one of the biggest concerns surrounding it at the moment is its environmental damage. At Farmison & Co everything is done to ensure that all breeds live well and roam freely in the beautiful Yorkshire countryside. However, this is not only beneficial to the welfare of the animals, but also to the environment and the ecosystems in operation. The sustainable approach to farming and meat production taken by Farmison & Co and the relationships that they develop with their smallholders and suppliers means that the stunning landscapes of the Yorkshire Moors and Dales remain protected by committed and experienced stewards.
Protecting the environment also involves taking proactive measures to prevent the extinction of breeds whose population is dwindling. The Middle White pig is a Yorkshire heritage breed that has been classified as endangered. Farmison & Co are therefore working with farmers to increase the demand for their quality pork meat, enabling them to be bred in higher numbers, saving these wonderful creatures from disappearance.
In our Feather Blade of Beef & Yorkshire Pork Ragù our wonderful chefs have combined two of Farmison’s finest cuts to produce a deliciously bold, meaty sauce to accompany our fresh tagliatelle. The rich flavour of both the beef and the pork is testament to the quality of the meat, carefully selected by Farmison & Co from local farms and smallholdings. We’re delighted to support their work as both master craftsmen and environmentalists dedicated to the preservation of local ecological systems.
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