Saddleback lardons are a freezer staple in our household. The perfect addition to so many dishes, from pasta to salad and everything in between.
Our Saddleback bacon is traditionally brine-cured and air-dried, creating a wonderful texture that crisps in the pan with just the right amount of fat cover for flavour. For our oak smoked Saddleback bacon, we prefer a light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback bacon.
Saddleback bacon lardons are in a mixed pack of smoked and unsmoked.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Add to all manner of delicious dishes from salads to pastas.
Place a cold cast iron pan on the hob. Add in the lardons and as the pan heats the fat will render. Sizzle until the lardons are golden brown.
Try our recipe for Silverside with Guinness Bacon