Capreolus Lardo Sprouts!

Try pimping up your Brussel spouts with Capreolus Lardo (perfect for Xmas) Ingredients: Brussel Sprouts Salt & Pepper 25g Salted Butter Capreolus Lardo (thinly sliced - we suggest using a vegetable peeler) Directions: Steam / parboil the sprouts Heat a pan and add a knob of butter Add par-cooked sprouts to the melted butter in the pan and cook/toss for a minute or two (until they are to your liking… we prefer them with a slight bite) Place the cooked sprouts into a serving dish and top with the thinly sliced lardo to melt! Voila! Lardo: Our Lardo is the highly flavoured cured and fermented back fat from a pig (NOT to be confused with lard, which is tasteless and used as a baking ingredient). We make it from the thickest back fat of rare-breed pigs like the Middle Whites raised by Andy Barr on Exmoor. We dry cure the back fat with a blend of herbs and spices and when it is cured (which takes many months) we infuse it with English Truffle Oil (English rape seed oil infused with truffles collected in Dorset and Wiltshire) and leave it for another month before it is ready for sale. It was awarded 2 Stars at the 2020 Great Taste Awards Available to purchase from our website at www.capreolusfinefoods.co.uk