Lard paysan fumé au bois de hêtre

Our regional recipe and its slow natural smoking with beech wood give it its typical color.

It is made from salted pork belly then slowly smoked. An artisanal method that gives it an authentic taste.

This tasty peasant bacon breast will typically decorate sauerkraut, small savory dishes, cheese and potato plates, vegetable casseroles, omelets or salads. It will easily enrich your own creations in any season!

The country bacon is ready to be cooked: to cut according to your desires and to enjoy cooked or grilled for a few moments in a pan for example.

Want to have a brunch ? Cut this delicious country bacon into thin slices to grill for a few minutes in the pan: quick and perfect with eggs and a salad.

The secret : in strips, your carbonara becomes unforgettable!

Characteristics

• Preparation tips : Cut into lardons or slices: brown without adding fat for approx. 5 min. until the juices caramelize
• Whole: to immerse 15 min in simmering water