Dry Cured Smoked Back Bacon / 8 Rachers 

Full product description

Proper bacon, done right. Our dry cured smoked back bacon is hand-salted and left to cure the traditional way—no added water—then gently smoked for a deep, savoury aroma. The result? Rashers that don’t shrivel, cook golden and crisp, and deliver sweet–smoky pork flavour from rind to lean. Perfect in a full English, unbeatable in a bacon sarnie, and brilliant for cooking—wrapping roasts, topping burgers or folding through pasta.

Why you’ll love it

• Dry cured: no added water, so it fries not boils

• Naturally smoked for a clean, rounded flavour

• Cut from the back for a balance of lean and fat

• Pan, grill or air fryer friendly; crispy in minutes

Cut & cure details

• From the loin (back); rind on/off varies by batch

• Dry cured with salt and spices, then smoked (wood may vary—often beech or oak)

• Packed as neat rashers; thickness can vary slightly

How to cook (quick guide)

Pan-fry (classic):

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

Grill:

• Medium-high, 4–6 mins, turning once.

Air fryer:

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

Oven (tray):

• 200°C (fan 180°C), 10–15 mins on a rack for flat, evenly crisp rashers.

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

Serving ideas

• Bacon sarnie with soft white bread and brown sauce or ketchup

• Full English with eggs, mushrooms and tomatoes

• Carbonara-style: crisp lardons with eggs, parmesan and pasta

• Wrap & roast: around chicken breasts, pork loin or dates for canapés

• Salads & soups: scatter crisped bits 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 day of purchase, defrost in the fridge and use within 24 hours

FAQs

What’s the benefit of dry cure?
No added water, so rashers brown properly and keep their size and flavour.

How smoky is it?
A gentle, clean smoke—noticeable but not overpowering.

Back vs streaky?
Back is leaner with a tender bite; streaky has more fat and extra crispiness.

Can I cook it from frozen?
Best defrosted for even cooking; cook chilled for the crispiest finish.