x SLAP & PICKLE Smoked Lardo Steak Burgers 4 x 150g

Our collaboration series with our incredibly talented restaurant community continues…and this time it’s our good mates and burger legends, Slap & Pickle in the spotlight.

Famed across the country for their smash burgers, Slap & Pickle have been sourcing their beef exclusively from Swaledale Butchers® since the start. We are stoked that our grass-fed, dry-aged beef has helped set their burgers apart from the competition; 5-years on and Slap & Pickle are a roaring success story that we’re proud to be a part of.

We pooled our collective brain power and let our creative juices bubble up …and here we are, excited and delighted to tell you about Swaledale Butchers® x SLAP & PICKLE Smoked Lardo Steak Burgers! We butchered 2 Middlewhite sows especially for this collaboration, cured the pork fat in salt and sugar for 5-days, then smoked in-house to perfection.

As always, it’s 100% top quality heritage breed beef that we’re using for our burger mince, but with a special porky twist. When mincing the meat we removed some of the beef fat – importantly not all of it, as a little is essential - and replaced it with our house smoked lardo. Beef and smoked pork are epic team mates, and when combined result in a succulent, subtlety smoked, richly flavoured beef patty. Honestly guys and gals… you have to try it!

Zoe from Slap & Pickle says ”...the great taste of our burgers remains true to the very first bite of the signature blend Swaledale nailed for us! We're excited and flattered to have inspired their latest restaurant collaboration - the addition of smoked lardo to these patties makes for an absolute summer sensation, perfect for impressing guests at your next barbecue.”

Chef George Ryle's inspires:
"Fire up your hot plate, or a frying pan, and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty, or two, and finish with some pickled green olives. Delizioso!"