Over one thousand bricks cover the walls of the Himalayan Salt Chamber. As a result, it forms the Lake District’s largest dry-ageing salt chamber.
The control of the humidity, temperature and UV lighting creates a balanced environment. This is why it leads to an optimum meat maturation for beef, lamb, pork and venison.

Salt-Ageing Process

The salthouse is located in the Southern Lake District near the town of Ulverston.

The salt-ageing process gives a unique depth of flavour and texture in every cut of meat from the finest and traditionally butchered beef, lamb, pork and venison.

Because of this process you get high quality meats rich and mature flavour. And this is why the meat is supplied to the finest restaurants and caterers in the U.K.

For more information on what we can offer please contact us directly on [email protected]  or phone us on 07931 772 509