Autumn in Yorkshire—it’s a pretty epic time of year. And honestly, is there anything more striking than the sight of native breed Highland cattle charging through the countryside? A beautiful sight, a beautiful season, and one of those moments that captures Yorkshire at its finest.

Hands-down, our Lamb Merguez Sausages are one of the favourites we make. Heritage breed lamb shoulder, fresh spices, a kick of chilli—it all comes together in a recipe that’s been honed over the years and is now loved by chefs & cooks across the country. We make them for flavour, for versatility, for all the ways they can be enjoyed: sizzling on the barbecue, in a shakshuka, or wrapped in a baguette with garlic mayo— @henryharris favourite. These sausages bring that perfect balance of spice and juiciness, making every bite memorable. How do you like your Merguez? We’ve shared a few cracking recipe options on our journal for anyone wanting to give them a go. #LambMerguez #YorkshireLamb #ChefApproved #merguez

For every aged sirloin or forerib, there’s the equally special aged chuck, rib cap, flank, and short rib. These cuts find their way into our award-winning beef mince, a favourite among some rather impressive burger makers across the country. Quite simply, it’s one of the finest minces around—rich in flavour, native breed beef, grass-fed, and right now, at its very peak. A lot of our mince being made is from Belted Galloways. These cattle thrive on tough terrain, transforming it into wonderfully flavourful beef. At this time of year, much of it heads into our ager, preparing for—you all know what!—or it goes straight into our mince, perfect for those top-notch burgers. Any fans of our mince out there? #beefmince #burgers #agedbeef

This week we’ve been producing a delicious, seasonal Luganega sausage in collaboration with our good friends at @bocca_di_lupo. It is a perfect representation of this most glorious moment of the year; that point where the Autumn sun sits perfectly in the sky and the trees begin to turn out shades of red, orange and yellow that seem, at times, otherworldly. The Luganega sausage utilises one of the seasons great ingredients, the Cep (or porcini) mushroom. Here, dried, powdered and then blended with a considered and balanced combination of spices, these sausages have the earthy, umami notes that only this glorious mushroom can deliver. It is a triumph of a recipe, and we are hugely grateful to Jacob and his team for trusting us to produce this sausage and offer it to our home delivery customers. Bravo @bocca_di_lupo #collaboration #italianfood #sausage

We’d like to wish @andylambertfarmer the very best of luck tonight at the @britishfarmingawards, where he’s a finalist in the Farm Worker of the Year category. We recently visited Andy, who supplies us with fantastic native breed beef, and he showed us some of his incredible Highland cattle, which he farms high up on the tops near Hellifield. These hardy cattle truly thrive on the rough terrain, turning this challenging landscape into superb, slow-grown beef. We wish Andy all the best, and hope he returns to Yorkshire with a well-deserved award! #awards #highlandcattle #farming #farmlife

The development kitchen here at Swaledale is full of potent aromas this week as we make the preparations for this month’s collaboration. We have teamed up with the incredibly charming and talented people at @rambutan_ldn and this meeting of minds has lead us to a very exciting point; four aged, native breed mutton chops in a Jaffna style marinade. Curry leaves, Kashmiri chillies, coriander, fennel seeds, black pepper, cumin and turmeric contribute to a heady spice blend. Ideal for grilling over coals – blistering fat and lightly charred flesh, ready for a good squeeze of lime juice and some fried curry leaves. Cynthia reckons they’re best served with ice cold beers and maybe a carrot and daikon sambol… and who are we to argue?? #rambutan #collab #muttonchop #butcher

It takes a farmer’s eye, sharpened by years working with a native breed, to pick out a future stock bull. The Highland breed, one of the UK’s most native, demands that extra understanding of its shape, temperament, and character. This young fine fella is called Jock Robert of Hellifield, born 3rd April 2024, sired by Jock of Sguir Mor, a stock bull from Oban, tracing back to the Mottistone line. His dam, Aingeal of Hellifield, is seven years old and sired by McLean of Allanfearn. This is farm chat for being ‘well bred’ or ‘of good stock’! “From a young age he had something about him. Good bit of shape, character and presence. The breeding just backs that up for us,” says Andy Lambert, who now watches over him. Named in honour of Robert Philip, who passed earlier this year. #highlandcow #farming #stock

What could possibly go wrong with a group of young teenage boys and girls in a sausage-making room? Absolutely nothing! The delightful Lothersdale Young Farmers toured our butchery earlier this week, met some of our skilled butchers, and discovered firsthand how their hard work is transformed into delicious food. A truly enjoyable day showing that the future of food and sausages are in very capable hands! #Youngfarmers #butcher #farmtofork #yorkshire