Traditionally Cured Bacon Lardons
Our Traditionally Cured Bacon Lardons are a freezer staple in our household. The perfect addition to so many dishes, from pasta to salad and everything in between.
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Frequently Asked Questions for Traditionally Cured Bacon
What makes Pipers Farm's bacon different?
Here at Pipers Farm, we traditionally dry cure whole sides of our slowly grown native breed pork. Once cured, our sides of back bacon are hung and air-dried for a week before slicing. The whole process to make our award-winning bacon takes three weeks.
What are bacon lardons?
Lardons are small strips of bacon cut from a slab. They are commonly cooked until crisp to add flavour and texture to a variety of dishes, including salads, quiches and stews. They also make a delicious topping for soup!
What breeds of pigs are used at Pipers Farm?
We work directly with small-scale, family run farms who work to our set of standards, rearing native breed pigs to produce the best pork in the country. Native breed pigs play an important role in sustainable farming. We rear Wessex Saddleback cross Welsh pigs, as well as Tamworth cross Hampshire pigs.