Bacon Lardons

Indulge in the ultimate culinary delight with our premium bacon lardons. Sourced from the finest cuts of succulent, rich bacon, our lardons are expertly cured and hand-cut to perfection. Each bite is a burst of luxurious flavor, with crispy edges and a melt-in-your-mouth texture. Elevate any dish with the addition of these savory bacon lardons, whether it's a hearty breakfast quiche or a decadent pasta carbonara. Impress your guests and treat yourself to the best with our exclusive bacon lardons - a true delicacy for the discerning palate.

Our bacon pieces are traditionally dry cured and packed full of natural flavour. A combination of both smoked and unsmoked bacon, our pieces are the perfect addition to any carbonara. Produced using traditional dry curing methods our bacon lardons will not leave you disappointed with a tray full of water. 

 Minimum weight- 150g

Pork, Salt, Sucrose, Preservatives (E250, E251), Antioxidant (E301), Natural Oak Wood Smoke.

Our Bacon Pieces are vacuum sealed and is to be refrigerated until date shown. Once opened, wrap well and use within 3 days. Suitable to be frozen for upto 12 months.

Simply remove from the pack and grill/ pan fry or even oven bake.

Smoked Haddock with Bacon Recipe

Ingredients :

• 2 undyed smoked haddock fillets, skinned
•  Bacon Pieces 
• Olive oil
• 4 sprigs of cherry tomatoes on the vine 

Method :

1. Roll the fish so thin ends are tucked underneath to make a neat little parcel. sprinkle bacon pieces around.

2. Place on a lightly oiled baking sheet. Place the tomatoes around the fish then season the fish parcel with pepper as the smoked fish will be salty enough. Drizzle all over with oil.

3. Place the baking sheet near the top of the preheated oven (230 *C, 450F* gas mark 8) for 10-15mins or until the fish is just cooked and the skins of the tomatoes starts to split. Using a fish slice, transfer the fish to warm serving plates, place the tomatoes on top then pour over the pan juices.

4. Serve with green salad and good quality bread. 

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