Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“These are not what I would traditionally call lardons - They are much more meaty. That said, they are complete flavour bombs. Recommend roasting them when you cook a joint then using them with pasta as a pick-me-up weekday meal. Might only be 250g, but added to a sauce and pasta and you won't need more meat, just plenty of veggies.”
