x SLAP & PICKLE Smoked Lardo Steak Burgers
Our collaboration series with our incredibly talented restaurant community continues, and we’re excited to feature our good mates and burger legends, Slap & Pickle, for the third year running.
Famed across the country for their smash burgers, Slap & Pickle have sourced their beef exclusively from Swaledale since the start. We’re proud that our grass-fed, dry-aged beef has helped set their burgers apart – eight years on, they’re a roaring success story we’re proud to be part of.
We pooled our collective brain power and let our creative juices bubble up… and here we are, excited and delighted to introduce the Swaledale x Slap & Pickle Smoked Lardo Steak Burger. We butchered two Middlewhite sows especially for this collaboration, curing the pork fat in salt and sugar before smoking it in-house to perfection.
As ever, it’s 100% native breed beef from Yorkshire, but with a special porky twist. We’ve used a slightly leaner beef blend to make room for our house-smoked lardo. Beef and smoked pork are epic teammates, resulting in a succulent, subtly smoked, richly flavoured patty. You really have to try this burger.
Chef George Ryle Inspires
"Fire up your hot plate or a frying pan and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty or two, and finish with some pickled green olives. Delizioso!"
Our collaboration series with our incredibly talented restaurant community continues, and we’re excited to feature our good mates and burger legends, Slap & Pickle, for the third year running.
Famed across the country for their smash burgers, Slap & Pickle have sourced their beef exclusively from Swaledale since the start. We’re proud that our grass-fed, dry-aged beef has helped set their burgers apart – eight years on, they’re a roaring success story we’re proud to be part of.
We pooled our collective brain power and let our creative juices bubble up… and here we are, excited and delighted to introduce the Swaledale x Slap & Pickle Smoked Lardo Steak Burger. We butchered two Middlewhite sows especially for this collaboration, curing the pork fat in salt and sugar before smoking it in-house to perfection.
As ever, it’s 100% native breed beef from Yorkshire, but with a special porky twist. We’ve used a slightly leaner beef blend to make room for our house-smoked lardo. Beef and smoked pork are epic teammates, resulting in a succulent, subtly smoked, richly flavoured patty. You really have to try this burger.
Chef George Ryle Inspires
"Fire up your hot plate or a frying pan and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty or two, and finish with some pickled green olives. Delizioso!"
Description
Our collaboration series with our incredibly talented restaurant community continues, and we’re excited to feature our good mates and burger legends, Slap & Pickle, for the third year running.
Famed across the country for their smash burgers, Slap & Pickle have sourced their beef exclusively from Swaledale since the start. We’re proud that our grass-fed, dry-aged beef has helped set their burgers apart – eight years on, they’re a roaring success story we’re proud to be part of.
We pooled our collective brain power and let our creative juices bubble up… and here we are, excited and delighted to introduce the Swaledale x Slap & Pickle Smoked Lardo Steak Burger. We butchered two Middlewhite sows especially for this collaboration, curing the pork fat in salt and sugar before smoking it in-house to perfection.
As ever, it’s 100% native breed beef from Yorkshire, but with a special porky twist. We’ve used a slightly leaner beef blend to make room for our house-smoked lardo. Beef and smoked pork are epic teammates, resulting in a succulent, subtly smoked, richly flavoured patty. You really have to try this burger.
Chef George Ryle Inspires
"Fire up your hot plate or a frying pan and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty or two, and finish with some pickled green olives. Delizioso!"
