Unsmoked lardons 150g

Unsmoked lardons 150g

SKU# FINBACUNSMOKLARD150

Availability: In stock

£3.55

Ready cut strips of dry-cured pork belly. Gives your dishes a savoury boost – add to soups, stews and quiches or crisp some up and scatter over pasta and salads. We cure it for 10 days, then hang for another 14-21 days for a firm texture and intense flavour.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Quick Overview

Ready cut strips of dry-cured pork belly. Gives your dishes a savoury boost – add to soups, stews and quiches or crisp some up and scatter over pasta and salads. We cure it for 10 days, then hang for another 14-21 days for a firm texture and intense flavour.



Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.


Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

How to cook lardons

Fry for 2-3 mins until cooked through and crisp.

Ingredients

Pork, cure (salt*, sugar, preservatives E250* and E252*), (* non organic).

Organic pork farmer

Our pork comes from Richard Hazell on Scrubbets Farm in Tetbury, Gloucestershire. Their pigs are mostly of the Duroc breed, mixed with Landrace and Large White. This makes for hardy animals with tasty meat, granted an old-fashioned flavour and texture by their higher fat content.

The pigs are reared outdoors to the highest welfare standards. They have lots of space to roam and engage in natural behaviours, and are regularly moved onto clean, fresh organic pasture.

Nutritional Information

per 100g
Energy (kJ) 1031 kJ
Energy (kCal) 248 kCal
Fat (g) 18.1 g
    of which Saturates (g) 6.5 g
Carbohydrate (g) 0.8 g
    of which Sugars(g) 0.1 g
Protein (g) 20.4 g
Salt (g) 3.16 g