- Suitable for freezing
- Delivered fresh
- Grass-fed
- Native breed
Product description
Dry-cured for maximum flavour and dryness, lightly smoked over beech for complexity. Unsliced in the piece for increased versatility - delicious chunkily-diced and crisped in a Carbonara or glazed whole with mustard and brown sugar for a quick ham, perfect alongside the festive bird or joint.
We produce our cured products using the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth, traditional heritage breeds with exceptional depth of flavour.
Valentine Warner says:
While lardons can be bought pre-cut, in most instances I buy a 600g or 1.5 kg hunk of Dry-cured Smoked Pork Belly and cut them myself as it allows me to have them as dainty or chunky as pleased. Easily frozen for long-keeping or stored in the fridge it will keep some 3-4 or more weeks due to the salting and smoking. What’s more, and when not cut into lardons, I love to poach a large bit of bacon and have it sliced as a petit salé with lentils vinaigrette or with parsley sauce as one would ham.
Ingredients
Pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitrate, sodium nitrite).
Customer reviews
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The benefits of Swaledale Online Butchers
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Fresh delivery
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
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Unrivalled quality
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
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Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.
