Salted and air-dried Lardons from organic free-ranging pork are the real deal ! They are cubed from our Pancetta, Lonza and Coppa and are ready-to-eat as a snack or they fry beautifully producing the best pork fat.
Traditionally they are used to make Carbonara: Fry the lardons and mix into any cooked steaming pasta with a beaten egg and cheese (and dont forget the fat !). Yes it’s that easy ! Remember to use a little olive oil when you are cooking your pasta.