• x SLAP & PICKLE Smoked Lardo Steak Burgers
  • x SLAP & PICKLE Smoked Lardo Steak Burgers
  • x SLAP & PICKLE Smoked Lardo Steak Burgers
  • x SLAP & PICKLE Smoked Lardo Steak Burgers
  • x SLAP & PICKLE Smoked Lardo Steak Burgers

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


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  • 4 x 150g burgers in each 600g pack (approx.)
We currently have 0 remaining in stock.

For delivery 27-29 June

  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Our collaboration series with our incredibly talented restaurant community continues, and we’re excited to feature our good mates and burger legends, Slap & Pickle, for the second year running.

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% Yorkshire's finest 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 these burgers!

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 restaurant collaboration series - 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 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!"

*All Swaledale beef is heritage breed, raised on independent farms and smallholdings scattered across the picturesque Yorkshire Dales. Slow-grown and free to roam the lush hills and valleys, the result is exceptional beef with a rich, umami taste – dense and flavourful. Swaledale Steak Burgers are Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to ensure they arrive safely insulated and ready to enjoy.


Beef: coarsely-ground chuck, rib cap, flank and short-rib.

Pork fatback: coarse sea salt, unrefined brown sugar, preservatives (sodium nitratesodium nitrite).

  • Allergy advice for allergens see ingredients in bold

Cooking advice

  1. Take smoked lardo steak burgers out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Season generously with coarse sea salt and cracked black pepper
  3. Heat a high quality, non-stick pan or cast iron skillet until smoking hot (or place a sheet of greaseproof paper in the pan, with the burger/s going directly on top to prevent sticking)
  4. Place your steak burgers in and press down using a spatula
  5. Cook for 3-4 minutes in total, turning once (for a cheeseburger, add cheese after the first flip)
  6. Do not turn until a good level of colour and caramelisation has been achieved, this should be apparent as the patty will naturally release from the pan
  7. Remove from pan and rest for 3-4 minutes

Customer reviews

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