Smoked Bacon Lardons

We hand cure our bacon in a traditional way by rubbing our pork loins and bellies with sea salt and a little demerara sugar. They are then cured for two weeks before being smoked over a blend of oak and beech chippings. Great for livening up your favourite dish.

Additional Information

Pork, Seal Salt, Demerara Sugar, Preservative: Sodium Nitrite, Potassium Nitrate

Average values per 100g

Energy984kJ, 236kcal
Of which saturates6.2g
Of which sugars0.6g
Packaged in a protective atmosphere. Store at less that 5oC. Once open consume within 5 days. This product must be thoroughly cooked before consumption.