The lardons are the end pieces of all the meat. When we slice it there is always a little piece left too small to slice. We then chop that up in a bowl cutter into smaller sizes.
It is mainly coppa,prosciutto and a little bit of salami.
You can cook them like bacon bits either in an omelette or pasta etc. The only thing is because it’s not bacon, a product you still have to cook, but rather coppa for example, something that has been dried enough that you can eat it without cooking. It can be salty so I would advise adding sugar or jam or something sweet to balance it out.
By Richard Bosman, one of the leading cured meat suppliers in South Africa using certified free range, pasture reared products.
Weight: 200g
Ingredients: pork, salt, spices preservative sodium nitrate, sodium nitrite
All gluten and sugar free.
