• quality cut dry-cured smoked pork belly

Dry-cured Smoked Pork Belly

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We currently have 11 remaining in stock.
  • 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.


Pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitrate, sodium nitrite).

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