Dry cured and smoked - this back bacon is a British delicacy.
A gentle but delightful taste illuminates the fine quality of the produce.
Our trusted smoking methods lock in exceptional flavours within the finest loin cuts.
The finest pork bellies are smoked using our traditional methods. The results of brilliantly delicious.
Dry cured and unsmoked - this streaky bacon is a British delicacy.
Unsmoked dry cured back bacon - this back bacon is a British delicacy.
A crispy, tasty bacon - which will bring exquisite flavours to your meal.
More Information on British Bacon
Our dedicated producers are free-range pig farmers and let their swine roam outdoors throughout their lives. Our exclusive range of pork from Hampshire, Berkshire, and Gloucester Old Spot boars. These breeds offer a superior eating quality, through the enhanced flavour, tenderness, and succulence.
For those looking for premium British bacon, try our British Dry Cured Smoked Streaky Bacon. This fantastic cut is hung over oak wood chippings for eighteen hours after being expertly butchered. The lengthy smoking process results in unique flavours, perfect for your next fry-up.
Ordinarily, we serve smoked back bacon, which gives an additional flavour through smoked wood shavings. Some people can find this smoky flavour overwhelming for their purposes so for those we also carry unsmoked back bacon. So if you prefer something a little less smoky, but still just as flavourful, try the British Unsmoked Dry Cured Back Bacon. This fantastic cut is rubbed and cured for seven days, and then trimmed for the perfect rach of bacon.
Each product is expertly trimmed by our master butchers before it's delivered to you. Buy bacon online today, alongside our award-winning sausages, and taste our quality produce. We provide pork in bulk too, allowing you to buy bacon in bulk at unbeatable, wholesale prices.
What is the Difference Between Streaky and Back Bacon?
Americans prefer streaky bacon, as such, you will usually see this slightly fatter bacon in many everyday US recipes, in England we typically only use streaky bacon rashers in breakfast dishes such as crispy bacon pancakes or as part of a fry up. Streaky bacon (sometimes called side bacon) is also used as a means to add flavour and keep the exterior of meats like chicken and turkey moist. The thicker rashers of streaky bacon add plenty of flavour due to the additional fat running through the meat, preventing drying out after longer cooking times.
British back bacon, on the other hand, is considerably higher in meat content, with a thin rind of fat following down one side. In the US, our traditional rashers are known as Canadian Bacon, whilst not uncommon you will have to ask for this specifically if you are ever across the pond.
What Recipes Can I Use Pork Bacon in?
When it comes to cooking bacon there are several fantastic bacon recipes suitable for anyone. When creating an English breakfast you will want to stick to your English back bacon, however, if you are creating an American-inspired dish your best bet is to pair it with streaky bacon. One great example is bacon pancakes with maple syrup for a sweet breakfast treat. What bacon to use will also come down to personal taste. When creating a signature BLT, many recipes call on streaky bacon as the extra fat will deliver a more flavourful sandwich, but if you want a slightly leaner BLT just opt to add in some British back bacon instead.
How Should You Cook British Bacon?
There are several ways you can cook British back bacon, depending on your desired texture and preferred cooking method. For extra crispiness, pat your bacon rashers dry with paper towels, while getting the oil hot in your pan. Lay your bacon rashers out in the pan, trying not to overlap any pieces. Cook on high for a couple of minutes on each side, until your desired doneness has been reached. To get rid of excess oil, you can lay the cooked bacon pieces onto a paper towel before serving.
What Cut is Pork Bacon?
Pork bacon comes from any areas that have a high fat content, which can include a few different areas of the pig. Traditional British back bacon comes from the back of the pig (also known as the pork loin), while American-style streaky bacon is cut from the pork belly, also known as side bacon.
Does British Bacon Need Seasoning?
The best part about our classic British bacon rashers is that they don’t need any seasoning whatsoever. The long curing process works to add delightful rich flavours that stand out without the need for any extra flavours. The strong taste of bacon also works as a great way to add flavour to other meals, such as stews, salads, and pasta dishes.