Dry-Aged Grade A Lardons

Our Aged Smoked Bacon is held up as some of the finest produced in the country, made with pork from heritage breed pigs that have been responsibly reared on free-range estates in North Yorkshire.

Using the same great quality of pork as we use for our dry-cured bacon, you will find these mixed Grade-A lardons make a wonderful addition to your cooking, adding a serious depth of flavour and just a hint of smokiness to your dishes.

Our lardons have been cut generously large but can easily be diced further if the recipe requires it.

Lardons are a mainstay of French cuisine, featuring in classic dishes such as Coq au Vin, Bœuf à la Bourguignonne, Quiche Lorraine and Tartiflette, to name a few, also acting as a handy stand-in for Guanciale or Pancetta in Italian cooking.

The details:

The Cure: 2 weeks in salts, sugar, spices & molasses
The Hang: 4-5 weeks
The Smoke: 36 hours over oak and beech.
Format: 170g, generous cubes.
Serving size: 50-100g would be ample for 1 person in a stew, or in a Carbonara.