Traditionally Cured, Beechwood Smoked Bacon Lardons
A wonderful texture that crisps in the pan with just the right amount of fat cover for flavour Read more
Why we love this
Our Traditionally Cured Beechwood Smoked Bacon Lardons are a freezer staple in our household. The perfect addition to so many dishes, from pasta to salad and everything in between.
Our native breed 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. Once cured our bacon is gently smoked over beech wood chips, infusing a light fragrant smoke, without masking the stunning flavour of our carefully reared native breed pork. Our team of artisan butchers carefully trim the bacon, giving you perfectly sized lardons to be rendered down in all their delicious glory!
Native Breed Pork, Salt, Preservative (E250, E252)*, Demarara Sugar.
*contains a TRACE of nitrates.
Place a cold castiron pan onto the hob.
To the pan add the bacon lardons and cook until they are beautifully golden and crips and the fat has rendered.
You can also pop the lardons into an ovenproof dish and place into a preheated oven set to 190C. Bake for around 15 minutes, until the lardons are golden and crisp.
Courgette Ribbons with Bacon and Feta Salad
Here, the courgette ribbons form a vibrant salad, providing a lively and refreshing base to creamy feta and salty bacon. Incredibly easy, fantastically nutritious and exquisitely tasty - what more could you want from a summer salad?
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