Lardy Da

Lardy Da try to apply the snout to trotter philosophy to use cuts of meat that have been forgotten or discarded. The jelly for their pies is made in the traditional way from the trotters and tails and all lard is home rendered pork fat.

Knowing where all their main ingredients come from maintains quality, taste and ethics. Pork Pies use free-range pork reared by Keith Bennett of Stockings Farm. All ingredients have been carefully chosen to be of the highest quality and where possible always in their least processed form. Lardy-Da pork pies are traditionally hand-raised using hot-crust pastry. The meat is finely chopped by hand so the natural texture is not lost and retains it moisture.

See the whole "pig to pie" process here.