28 Day Dry-Aged Bacon Lardons (Grade A) - Thomas Joseph Butchery - Ethical Dry-Aged Meat The Best Steak UK Thomas Joseph Butchery

28 Day Dry-Aged Bacon Lardons (Grade A)

Regular price£8.00
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Heritage pork, cured with simple salts and botanicals and dry-aged for a minimum of 28 days for a deeper flavour. - that’s why our bacons are held up as some of the finest produced in the country. Indeed, our streaky was  awarded a 2020 Great taste star with one judge describing the product as, “This bacon has a lovely appearance and there is a perfectly delicate nose of the pork and the smoke.”

Slowly dry-cured and aged, our  process typically takes up to 4 to 7 weeks to complete. Unheard of amongst our bacon making competitors but, oh my, what flavour opportunities they are missing! Smoked.

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.

 Thomas Joseph Butchery

Why Choose


- Unparalleled passion for the very best meat and produce.

- Dedicated team that work tirelessly to provide exemplary service and customer relations.

- Sincere desire to ensure that every cut we prepare and product we make is sent out first class, nothing less

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"I could not be happier with the look, feel and smell of the meat. Thanks very much."

Christian, C.

"The lamb leg was a triumph. Best I've ever had.

David, C.

"I don't see the point in eating out anymore now that I have found you!

Victoria, B.

"Just superb, the beef we've had is brilliant, every time"

Chris, A.

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