Dry-Aged Grade A Lardons

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

Using the same great quality of pork as we do for our dry-cured bacon, you will find these mixed Grade-A lardons make a wonderful addition to any recipe that calls for them, providing a serious depth of flavour. Cut generously large for added versatility. 

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 with a carbonara.