Dry-Aged Grade A Lardons

Our aged bacon is held up as some of the finest produced in the country, using native-breed pigs that have been responsibly reared on free-range estates in North Yorkshire.

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.

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 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. 

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