Smoked Baby Sardines with Lemon Uni These Heritage-breed Berkshire pork bellies

These Heritage-breed Berkshire pork bellies are rubbed with an heirloom spice mixture before they are slowly smoked using an old English method with natural hardwood

where langoustines have been popular since long before their latest wave of acclaim among high-end restaurants throughout Europe and the US

While Japanese Uni remains the gold standard around the world

sometimes also referred to as the “butt” in butcher shops and groceries

Smoked Baby Sardines with Lemon Uni These Heritage-breed Berkshire pork belliesWild harvested in the Bay of Biscay off the coast of Galicia, each sardine is gently steamed, then deboned by hand and submerged in grassy olive oil. This process produces an especially tender texture with zero fishiness. Gently smoked over beech and topped with a sliver of fresh hand cut lemon for added acidity.