American-Style Streaky Bacon

Full product description

Crisp, wavy and irresistible. Our American-style streaky bacon is thin-cut from pork belly for maximum sizzle and that classic diner look. The rashers cook fast and evenly—perfect for piling into BLTs, topping pancakes and burgers, or finishing salads with a salty crunch. Bake on a rack for flat, glass-crisp strips or fry for those iconic ripples. Big flavour, mega crispness.

Why you’ll love it

• Thin-cut streaky rashers for ultra-crisp results

• Cooks fast in pan, oven or air fryer

• Ideal for BLTs, pancakes, burgers and brunch plates

• Often lightly smoked for diner-style depth (see label)

Cut & cure details

• From pork belly (streaky), neatly sliced

• Dry cured; some batches lightly smoked (wood may vary—see label)

• Thin, even rashers for consistent cooking

How to cook (quick guide)

Pan-fry (classic ripples):

• Start in a cold pan, medium heat 2–3 mins per side until your perfect crisp.

Oven (flat & even):

• 200°C (fan 180°C) on a rack over a tray 10–15 mins. For candied bacon, brush with a little maple or brown sugar for the last 3–4 mins.

Air fryer:

• 180–190°C, 6–10 mins, turn halfway.

Tips: Don’t overcrowd; drain on paper for extra crunch. Save the bacon fat for frying eggs or roast potatoes.

Serving ideas

• BLT on toasted sourdough with ripe tomatoes and mayo

• American brunch: pancakes, bacon and a drizzle of maple

• Smashed burger with bacon, cheese and pickles

• Cobb salad with crisp shards and blue cheese dressing

• Carbonara-style: crisp lardons for a smoky twist

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

What’s the difference vs back bacon?
Streaky has more fat for extra crispness and flavour; back is leaner.

Is it smoky?
Often lightly smoked for American-style flavour—check the label for your batch.

How do I keep rashers flat?
Bake on a rack or press in a pan with a second tray for the first minute.

Too salty?
Pair with sweet or acidic elements—tomato, maple, pickles or lemon—to balance.