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This is a delicate dish
serve with yakitori tare and a cold beer
As moisture is extracted the dry-cured meat may lose anything from 20-30% in water weight
gentle smoking and the natural quality of the meat itself
where moisture is gradually drawn out and the natural character of the meat becomes more concentrated
Smoked Lardo Steak Burgers free-stuffing This is a delicate dishNative Breed Beef with House Smoked Lardo Our Smoked Lardo Steak Burgers are made with 100% native breed beef from Yorkshire, with a special porky twist. To create them, we cured pork fat in salt and sugar before smoking it in house, giving the burgers a subtle savoury depth and a gentle smokiness that runs right through the patty. To make room for the richness of the lardo, we use a slightly leaner beef blend, creating a burger that is still juicy
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