Iberico pork: belly, collar and hotpot slices
Three Spanish Iberico lines on YK’s list — pack sizes, frozen storage, and when kitchens usually pick each cut.
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Practical notes on UK food wholesale, restaurant sourcing and working with YK.
Irish beef cuts we keep for hotpot and braising
Brisket, ribeye and thin short-plate slices — the three Irish beef lines on our list, with pack notes for trade enquiries.
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