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  • Traditionally Cured Unsmoked Streaky Bacon from native breed pork
  • Traditionally Cured Unsmoked Streaky Bacon, fried eggs, and english muffins

Traditionally Cured Unsmoked Streaky Bacon

Wonderfully moreish & versatile Read more

£4.75
  • 200g
    -
    £4.75
    Serves 2-3

Why we love this

  • ARTISAN
  • FAMILY FARM
  • HANDMADE
  • NATIVE BREED

  • Our award-winning Unsmoked Streaky Bacon has a wonderful texture, turning amazingly crisp in the pan, with just the right amount of fat for an intense flavour.

    We traditionally brine cure whole sides of our slowly grown Native Breed Pork. Once cured our sides of back bacon are hung and air dried for a week before slicing. The whole process to make our award-winning takes three weeks for our bacon to reach perfection.

    “A handsome looking piece of pork. The flavour is sweet, rich and melts in the mouth. Superb bands of fat which are rich and creamy. The pork is tender and beautifully cured. There is no wetness here - just rich succulence. A wonderful cut of pork and wonderfully handled.” - Great Taste Awards.

    Approximately 200g per pack

     

    per 100g Energy 1142kJ/276kcal

    Fat 24g of which Saturates 8.2g

    Carbohydrate 0g of which Sugars 0g

    Protein 16g Salt 3.1g

  • Native Breed Pork, Salt, Preservative (E250, E252)*, Demerara Sugar.

    *contains a TRACE of nitrates.

  • Fully defrost the bacon before cooking. To do this pop the pouch of bacon (still in its packaging) into a bowl of cool water and leave to thaw for around 5-10 minutes.


    Add the streaky bacon to a cold cast iron pan. Place on a medium heat and allow the pan to heat up and the fat to gently render.


    For very crispy bacon add the streaky bacon to a baking tray and place into a fan assisted preheated oven set to 190C and cook for approximately 7-10 minutes.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging

Elvis Drop Scones with Bacon Jam & Fried Bananas

Inspired by Elvis’ infamous sandwiches of peanut butter, bacon, jam and bananas. It may seem like a car crash of ingredients at first,  but if balanced well, they can be a delectable play of sweetness, salt and fat. You can make the bacon jam ahead of time and gently warm it through to serve.

View recipe

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Streaky Bacon Recipes

A deep, rich, rib-sticker of a stew with dumplings using our Traditionally Cured Unsmoked Streaky Bacon. Eat this with a pile of simply steamed greens and a good bottle of red.
View recipe

Free Range Native Breed Pork

Our Native Breed Pigs lead an active life happily grazing, foraging from the land, rooting and wallowing just like pigs should – very different from large scale industrialised pig farming elsewhere.
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