All crisp, no fuss. Our dry cured streaky unsmoked bacon is hand-salted the traditional way—no added water—so it fries, not boils, and delivers pure pork flavour with beautifully crispy edges. Cut from the belly for that classic streak of fat, it cooks fast in the pan, under the grill or in the air fryer. Ideal for breakfasts, BLTs, wrapping roasts and adding savoury crunch to salads and pasta.
Dry cured: rashers keep their size and brown properly
Unsmoked: clean, sweet pork flavour that suits any dish
Streaky (belly): extra crisp and caramelised edges
Pan, grill, oven or air fryer friendly
From pork belly (streaky), rind on/off varies by batch
Dry cured with salt and gentle aromatics; no smoke
Neatly sliced rashers; thickness may vary slightly
Pan-fry (max crisp):
Start in a cold pan, then medium heat 2–4 mins per side until your preferred crispness.
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; drain on paper for extra crunch.
BLT on toasted sourdough with ripe tomatoes and mayo
Full English with eggs, mushrooms and tomatoes
Carbonara-style: crisp lardons into silky pasta
Wrap & roast: around chicken breasts or dates for canapés
Salads & soups: sprinkle crisp shards over Caesar or chowder
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
Why choose dry cured?
No added water—rashers brown properly and taste richer.
Streaky vs back?
Streaky has more fat for super crisp results; back is leaner.
Can I cook from frozen?
Defrost first for even cooking and best texture.
Is it salty?
Well-seasoned rather than harsh—balance with fresh bread, tomatoes or a squeeze of lemon.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
