With five generations of butchery, curing and farming experience supplying a traditional product range increasing a range of traditional meats, sausages, dry cured bacon and charcuterie with the benefit of an online shop and direct-to-door delivery.
The Name
“Paganum” is Latin for “Rural Tradition” and was chosen because rural tradition is something that they are passionate about. Traditional methods of farming for slower grown, happier animals. Traditional and rare breeds able to thrive in the outdoor life of the Yorkshire Dales. Traditional ways of hanging, preparing and cutting meat for a fuller flavour. And traditional standards of service where every customer counts.
History
The company is now headed by Chris Wildman and butchery runs deep in his family, the original butchers shop was opened in Bentham, Yorkshire in the mid 1800s by John Wildman (Great Great Grandfather), previously it existed as an on-farm butchery and following his death in 1894 the shop passed through a succession of Wildmans.
Provenance and Preparation
All meat and gourmet produce is fully traceable to family farms and small artisan firms in the Yorkshire Dales.
Sourcing locally means that all farmers and producers are known personally. They've all been chosen by Paganum for their commitment to animal welfare, sustainable agriculture and conservation.
All produce is British giving full confidence in that it's been produced here, not just packed here. They can absolutely guarantee that all fresh beef and lamb is fully traceable to the beautiful Yorkshire Dales.
Special cuts can be provided as well as advice on the best type of meat for a particular recipe and how to cook whichever joint you choose. It's all down to preparation, hanging and cutting. Beef is hung for a minimum of 21 days, to ensure maximum taste and tenderness.
Paganum is also home to the Yorkshire Chorizo, a fully cured sausage using British pork and made in Yorkshire, of course.
Visit Paganum Produce on The Artisan Food Trail here
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