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Our generous smoked lardons are hand-diced for every order and come in 200 gram portions


Our bacon has become the stuff of legend over the years. We cure it traditionally, using the same high welfare pork bellies we sell in our counters. We dry cure it with a hand mixed recipe of sugar and curing salt, hang it for a number of weeks before either smoking it or drying it further. We'll always sell bacon rind on - that's just the way we like it. 



Available for delivery:

Tuesday to Saturday

Cooking Instructions

Keeping some lardons on hand is never a bad idea for adding extra flavour to a dish.

Use in stuffings, pies, stews, sauces and ragus or try frying, cooling and then sprinkling over a summery chicken salad.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Shelf life: 5 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.