Blythburgh Free Range Dry Cured Bacon Lardons - Smoked
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Blythburgh Free Range Smoked Bacon Lardons | Dry-Cured & Full of Flavour
Our Blythburgh Free Range Dry-Cured Smoked Bacon Lardons are quite possibly the best lardons you'll ever cook with. Made from the finest Blythburgh free range pork and traditionally dry-cured before smoking over beech wood, these lardons deliver a depth of flavour that sets them apart from anything you'll find in a supermarket. This is bacon you can truly trust.
Why You'll Love It
🔥 Traditionally Dry-Cured – Cured the proper way for a richer, more intense flavour and firmer texture.
🥩 Smoked Over Beech Wood – A smooth, aromatic smoke that adds depth without overpowering.
🌿 Blythburgh Free Range Pork – From pigs born and raised outdoors all year round on natural grassland in Suffolk.
A Cut Above the Rest
Lardons made from properly dry-cured free range bacon are a completely different ingredient to standard supermarket lardons — the fat renders more cleanly, the flavour is deeper and the texture holds up beautifully whether you're rendering them for a salad, adding them to a pasta or building the base of a stew. Also explore our Blythburgh Smoked Back Bacon for rashers, or our Smoked Streaky Bacon for maximum crispness.
Ingredients: Pork, Sea Salt, Brown Sugar, Sodium Nitrite (E250), Potassium Nitrate (E252).
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. 200g per pack. Vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What are lardons?
Lardons are small cubes or strips of bacon — cut from back or belly bacon and used as a cooking ingredient rather than served whole. They're a staple of French cooking and used wherever you want smoky, savoury depth — sautéed as a base for sauces, rendered into salads, folded into quiche, or scattered through pasta. Our lardons are cut from dry-cured smoked Blythburgh back bacon for maximum flavour.
How do I use smoked bacon lardons?
Render in a dry pan over medium heat until the fat runs and the edges crisp — no oil needed. Use as a base for sauces, soups and stews alongside onion and garlic. Add to a warm salad with poached egg and croutons. Fold through a quiche filling. Stir through carbonara or a creamy pasta. The dry-cured smoking adds a depth that transforms any dish they go into.
What's the difference between dry-cured and wet-cured lardons?
Wet-cured bacon (the standard supermarket method) is injected with brine, which adds water weight and causes the bacon to release liquid when cooked. Dry-cured bacon is rubbed with salt and cured slowly — no added water, which means more concentrated flavour, less shrinkage in the pan and a firmer texture. The difference in lardons is immediately obvious: dry-cured lardons render cleanly and caramelise beautifully.
Where does the pork come from?
From Blythburgh Free Range Pork in Suffolk — pigs born and raised outdoors all year round on natural grassland. One of the UK's most trusted free range pork producers, committed to welfare, sustainability and exceptional quality.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
