Dry Cured Unsmoked Bacon

Full product description

Pure bacon flavour, no fuss. Our dry cured unsmoked bacon is hand-salted the traditional way—no added water—so it fries, not boils, and delivers clean, sweet pork character with a golden, crisp finish. Cut for everyday cooking and proper sarnies, it won’t leach liquid in the pan and it keeps its size. Perfect for breakfasts, BLTs and any recipe where you want bacon to taste like bacon.

Why you’ll love it

• Dry cured so rashers brown properly and stay meaty

• Unsmoked for a clean, versatile pork flavour

• Cooks fast in pan, grill, oven or air fryer

• Great as rashers or diced into lardons for recipes

Cut & cure details

• From the back/loin (batch may include some streaky edge for balance)

• Dry cured with salt and gentle aromatics; no smoke

• Neatly sliced rashers; rind on/off varies by batch

How to cook (quick guide)

Pan-fry (everyday crisp):

• Start in a cold pan to render, then medium heat 2–4 mins per side.

Grill:

• Medium-high 4–6 mins, turning once.

Air fryer:

• 180–190°C, 6–10 mins, flip halfway; adjust for thickness.

Oven (flat rashers):

• 200°C (fan 180°C), 10–15 mins on a rack over a tray.

Tips: Don’t overcrowd the pan; drain on paper for extra crunch.

Serving ideas

• Bacon sarnie on soft white with brown sauce or ketchup

• Full English with eggs, mushrooms and tomatoes

• Carbonara-style: crisp lardons into silky pasta

• Wrap & roast: around chicken, pork loin or veg bundles

• Salads & soups: scatter crisp shards over Caesar or chowders

Storage & handling

• Keep refrigerated below 5°C

• Once opened, use within 3 days

• Suitable for home freezing; separate with parchment, freeze on purchase day; defrost in the fridge and use within 24 hours

FAQs

Why choose dry cured?
No added water—rashers sear, don’t stew, and taste richer.

Back vs streaky?
Back is leaner with a tender bite; streaky is fattier and extra crisp. This pack is unsmoked back bacon unless stated otherwise.

Salty?
Well seasoned rather than harsh—pair with ripe tomatoes or a squeeze of lemon for balance.

Cook from frozen?
Defrost first for even cooking and best texture.