Saddleback Oak Smoked Streaky Bacon
Our Saddleback streaky bacon is traditionally brine-cured and air-dried, creating a wonderful texture that crisps in the pan with just the right amount of fat cover for flavour. Read more
Why we love this
Our Saddleback streaky bacon is traditionally brine-cured and air-dried, creating a wonderful texture that crisps in the pan with just the right amount of fat cover for flavour.
For our oak smoked Saddleback streaky bacon, we prefer a light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback bacon.
Winner of one of the most prestigious awards in the country, a 3 star Great Taste Gold award. Here's what the judges had to say:
“A handsome looking piece of pork with a good golden colour. The flavour is smokey, 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.”
Approximately 200g per pack
Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar), Smoking Process - Oak Smoked Wood Chips, Sawdust
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.