Traditionally Cured Unsmoked Streaky Bacon
Wonderful texture, that turns amazingly crisp in the pan. Read more
Why we love this
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 airdried 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
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.
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.