WHY IS NATIVE BREED MEAT SO IMPORTANT?

Native breeds are seeing an incredible renaissance, but even with this growth in popularity, 20% of native livestock breeds are at risk of being lost for good. Abby Allen of Slow Food Supporter Pipers Farm explores why native breeds are vital to the success of our countryside.
What are native breeds?
Native breeds encompass all types of […]

Win a Riverford Medium Veg Box, every week for 3 months

Become a Patron Member of Slow Food before 30th June 2019 and be entered into a draw to win three months of weekly Veg Boxes

Want to blog for us?

Calling all budding writers!

Part of our change in movement is about grassroots empowerment – the general Slow Food pages reflect our on-going policies and campaigns, and we want the blog to be a snapshot of our members activities and interests.

You could blog about something you do in your professional life, or a private passion. We will take one off […]

Hessle Pear

The Hessle is an old English dessert variety of pear. The first information dates back to 1827, however it is thought to be much older. It originated from the village of Hessle near Hull, East Yorkshire. It hit its high point in popularity in the North of England and Scotland, and used to be widely […]

Reestit Mutton

What are my special features?
Reestit Mutton is mutton which is first salted in brine and then hung to dry traditionally in the rafters (Reest) of the house above a peat fire. The smoke from the peat fire helps to season the meat and after being smoked, the meat is cut up and put into a […]