Slow Food believes that the way meat is produced and consumed in the current system is unsustainable, with detrimental effects on the environment, human health, animal welfare and small-scale farmers.

Our solution: eat less and better meat, pay a fair price and always consider the origin, supporting small-scale producers.

Over the past 50 years, global meat consumption has risen dramatically with agriculture subjected to increasing industrialisation.

In the past, animals we kept on grazing land, slaughtered and processed on the farm or nearby. Today this form of production has almost disappeared. The modern industrialised production cycle for meat is driven by two principles: speed and quantity.

This trend that is having devastating repercussions effecting the Environment, Human Health, Animal Welfare, and Farmers.


50 kg of meat – in the UK each person eats, on average, just over this amount every year. This is approximately TWICE the world average.

£2.1 billion worth of meat every year – The estimated amount that UK consumers throw away.

75% – percentage of of agricultural land used to raise animals for food globally.

Over 15,000 litres of water – the amount, on average, required to produce 1 kilogram of beef.

14.5% – percentage of the global total Greenhouse gas emissions the livestock sector is estimated to account for, more than direct emissions from the transport sector.

Eating BETTER MEAT creates:

  • Improved working environment for producers and quality of life for animals
  • More complex and delicious flavours
  • Animal and plant diversity in the field
  • Healthier local food economies

And eating LESS MEAT creates:

  • Opportunities to explore the flavours of vegetables, grains, and culinary traditions from many cultures
  • Resilient ecosystems, less threatened by environmental damage
  • Frugality and inspiration in the kitchen
  • Healthier eaters

Without knowing how our food travels from field to fork, we lose sight of the true costs of cheap meat. Worse, as the economic prosperity fades, our appetite for cheap meat grows. We then find ourselves trapped in a culture of confinement.

Slow Food UK champions small-scale farmers, especially those who rear rare breeds as part of Slow Food’s international Ark of Taste programme.

The UK Ark of Taste currently lists many native livestock and poultry breeds. Find out more here.

Find out more about our Slow Meat producers on the menu to the left.

Slow Meat Recipes

Poultry & Game

Aylesbury Duck Breast
Roast Red Grouse with Bread Sauce, Game Chips and Rowan Jelly


Black Pig Terrine
Braised and Barbequed Pork Cheeks with Medlar Jelly
Pork Belly with Parsnip, Prune and Quince
Confit Ribs
Crispy Belly with Haricot Beans
Pedigree Welsh Pork – Cheek, Belly and Loin
Pork Fillet, Braised Cheek, Homemade Black Pudding and Crackling
Pressed Terrine of Pork Cheeks, Smoked Ham Hock and Leek
Pulled Pork with Cinnamon and Clove
Rare Breed Pork Chops with Lentils and Watercress
Roast Pork Belly with Fennel
Tamworth Pig with Saltcote Pippin Apple and a Cider Vinegar Sauce
Pan Seared Tarbert Scallops with Sillfield Farm Black Pudding – See FishOnline for sustainable Scallop options


Blue Grey Beef Carpaccio
Braised Beef Cheeks
Braised Beef Cheeks with Celeriac Purée
Slow Cooked Devon Beef with Prunes and Pecans
Slow Cooked Shetland Kye Ribs
Steak and Smoked Oyster Pie

Lamb and Mutton

Laikenbuie Lamb Shoulder, Shetland Lamb Tongue, Beans and Chanterelles
Lamb Three Ways with Autumnal Garden Vegetables
Pan-fried Lamb Neck Fillet with Lentils and Bacon
Roast Shetland Stuffed Leg of Lamb with Musselburgh Leeks
Slow Cooked Portland Lamb in Toasted Hay, Water Chestnut Pulp, Samphire and Crispy Kale
Southdown Lamb Loin with Watercress and Pearl Barley
Spiced Confit Lamb Shoulder
Stuffed Loin of Lamb with Roast Gravy
Lamb Three Ways with Gravy
Oen Melog (Honey Lamb)
Mutton with Medlar and Pine Ash