A luxurious and flavour-packed addition to bolster rich sauces, stews, pies, and pasta. We take the fat-rich pork belly, dry cure it, and cube it so it can be easily fried off and the fat rendered down, adding depth to your dishes.
Good To Know
Ingredients & Nutritional's
95% Organic, outdoor bred and reared pork Dry Cure (*Salt, Sugar, Preservatives (E250 (0.60%), *(E252 (0.40%))*Denotes Non-Organic produced to organic standards,
For allergens, including cereals containing Gluten, please see ingredients in bold
Please note this is produced in a factory that handles Gluten
Nutritionals per 100g: Energy 180Kcal7481kJ | Fat 22.5g of which saturates 4.3g | Carbohydrate 1.1g of which sugars 0.3g | Fibre 0.3g | Protein 16.5g | Salt 2.2g
How To Store
Our Pork Lardons are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 15+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
Our Farms & Suppliers
Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.
How To Cook
We Recommend: some of the following ideas.
1. Topping for Salads
Caesar Salad: Add bacon bits to a classic Caesar salad for extra crunch and flavour.
Wedge Salad: Sprinkle bacon bits over a wedge of iceberg lettuce with blue cheese dressing and diced tomatoes.
Green Salad: Toss bacon bits into mixed greens with your choice of dressing for a flavourful boost.
2. In Breakfast Dishes
Scrambled Eggs: Fold smoked bacon bits into scrambled eggs for a hearty breakfast.
Omelettes: Use them as a filling in omelettes along with cheese and vegetables.
Breakfast Burritos: Include bacon bits in breakfast burritos with eggs, cheese, and salsa.
3. In Pasta Dishes
- Pasta Carbonara: Toss with spaghetti, eggs, and cheese for a traditional carbonara dish.
- Creamy Pasta: Mix bacon bits into creamy sauces, like Alfredo or a carbonara sauce, with peas or spinach.
4. In Soups and Stews
- Potato Soup: Stir bacon bits into potato soup for added smokiness and flavour.
- Chowders: Enhance corn or clam chowders by adding bacon bits for richness.
- Bean Soups: Incorporate them into bean soups or chili for a savoury touch.