£4.95
We make our dry-cured bacon lardons traditionally by-hand. To make the best Carbonara or fried with onions as the base of an omelette, soups or stews.
We hand-cure with curing salt which is free of nitrates and cure accelorators and with a very low nitrite content. Nitrites are the less aggressive preservative which diminish in our cure from 50 Parts Per Million (ppm) to an insignificant 7ppm after curing and cooking.
200g pack.
Peelham pork from our neighbours’ high-welfare, Free-range pigs. For more information see our Product Provenance page.
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