Aged Smoked Grade A Lardons

Aged Smoked Grade A Lardons

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London Smoke & Cure use only the finest quality heritage breed British pork to make these mixed Grade-A lardons - a wonderful addition to your cooking, adding a serious depth of flavour and just a hint of smokiness to your dishes.

These lardons have been cut generously large but can easily be diced further if the recipe requires it. A handy stand-in for Guanciale or Pancetta in Italian cooking.

London Smoke & Cure began in a Crystal Palace garden in 2015, when Ross and Jamie started smoking salmon in an old kitchen cabinet and never really stopped. Today the operation runs from a converted railway arch at Spa Terminus in Bermondsey, but the guiding principle hasn't changed: start with something good, take your time, make it properly. Their sashimi-grade Scottish salmon is cold-smoked to a natural, gently smoky finish that won Good Housekeeping's Best Smoked Salmon two years running, while the charcuterie range is air-dried using the same patient, small-batch approach.

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