London Smoke & Cure Dry-Aged Grade A Lardons


Made with 28-Day Aged Bacon from only native breeds of pork that have been responsibly reared on free range estates in North Yorkshire.

Slowly dry-cured with a delicate blend of salts and botanicals before air drying and smoking, you’ll find these mixed Grade A lardons make a wonderful addition to any recipe that calls for them, providing serious additional depth of flavour. Cut generously large for added versatility.

Quantity: 200g