Cornish Heritage Pork Dry Cured Bacon Pieces 500g

Cornish Heritage Pork Dry Cured Bacon Lardons 500g

Heritage Pork Dry Cured Cacon Bits diced ready for use in a variety of meals. They are ideal for pasta dishes, soups, casseroles and quiches.

Pack contains 500g

Why Choose Primrose Herd Pork?

• Award Winning Heritage Pork, Great Flavour
• High Welfare: Sourced from free-roaming, outdoor-reared Cornish pigs and beef cattle
• Family Owned and Run expertise 
• Chilled Delivery: Vacuum-sealed to preserve freshness.

Weight: 500g

Packaging:   Vacuum-sealed, chilled

Origin:   Cornwall, UK (Primrose Herd)

Storage:   Keep refrigerated below 4°C.

Delivery:   Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master a Quick Pasta Sauce with Dry-Cured Bacon

"Dry-cured bacon lardons or pieces are a cheat code for midweek pasta sauces. Because dry-cured bacon isn't injected with water like commercial bacon, it doesn't boil in its own steam—it immediately fries, releasing intensely savoury, concentrated fat. The secrets to success are rendering the bacon slowly from a cold pan, deglazing the fat with garlic and white wine, and emulsifying starchy pasta water into the tomatoes to coat every strand."

1. Start Dry-Cured Bacon in a Cold Pan

Never drop dry-cured bacon pieces into a smoking-hot pan, or the lean meat will dry out before the rich fat renders.

• Place 150g–200g of dry-cured bacon pieces (or lardons) into a cold, dry frying pan over medium-low heat.

• As the pan warms slowly, the pure pork fat melts out into the pan.

• Fry for 6 to 8 minutes, stirring occasionally, until the bacon pieces turn golden-brown and crispy around the edges.

2. Sauté Aromatics Directly in the Rendered Fat

Do not drain away the rendered bacon fat—it contains all the deep, smoky flavour required to elevate a simple sauce.

• Turn the heat down to medium and add 2 finely sliced garlic cloves, 1 finely diced shallot, and a pinch of red chilli flakes directly into the hot bacon fat.

• Sauté for 1 to 2 minutes until softened and fragrant, taking care not to burn the garlic.

3. Deglaze and Add Quality Tomatoes

Deglazing scrapes up the sticky caramelised pork bits (fond) stuck to the bottom of the pan.

• Pour in a splash (50ml) of dry white wine, vermouth, or a dash of cider vinegar, bubbling rapidly for 1 minute until reduced.

• Stir in 1 tin (400g) of good-quality plum or chopped tomatoes (or cherry tomatoes) alongside 1 tsp dried oregano and a pinch of sugar to balance the acidity.

• Simmer gently over medium heat for 10 minutes until the tomatoes break down and thicken into a glossy sauce.

4. Emulsify with Starchy Pasta Water

This is the single most important step for achieving a restaurant-style finish that clings to your pasta instead of pooling at the bottom of the bowl.

• Boil your choice of pasta (rigatoni, penne, or spaghetti) in well-salted water until 1 minute shy of al dente.

• Before draining, scoop out 100ml of the starchy cooking water.

• Toss the drained pasta directly into the bubbling bacon tomato sauce, pouring in half of the pasta water. Stir vigorously for 1 to 2 minutes over medium heat—the starch marries the fat and tomato liquid into a velvety, emulsified sauce.

5. Finish with Parmesan and Fresh Herbs

Remove the pan from the heat before adding your cheese to prevent clumping.

• Stir in a generous handful of freshly grated Parmesan or Pecorino Romano and a scatter of torn fresh basil or parsley.

• Season with freshly cracked black pepper (taste first before adding extra salt, as dry-cured bacon is naturally savoury). Serve immediately in warm bowls with an extra sprinkle of crispy bacon on top.