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bacon lardons


  1. Remove your wood smoked bacon lardons from the packaging and pat away any excess moisture.
  2. Pre heat your heavy based frying pan until it sizzles when you add a drop of oil.
  3. There is no need to season the meat as the cure will have done this for us.
  4. Don't overcrowd the cooking base, add the diced bacon and toss in the pan being careful.
  5. Cook over high heat turning regularly until a rich, caramalization takes place then reduce heat to medium to continue cooking until golden and cooked through.
  6. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.