Dry Cured Middle Bacon — Thick Cut (Approx.525g)

The best of both worlds. Middle bacon gives you the lean eye of the back rasher and the streaky tail in one — a generous, full-length rasher that delivers two textures and two flavours in every bite. Dry-cured by hand using traditional methods, with no water added and no compromise on flavour.

Cut thick for a proper, substantial rasher, it's made from locally reared Staffordshire pork and prepared by our butchers. This is the rasher for those who can't choose between back and streaky — and shouldn't have to.

How to Cook

• Frying pan: Cook in a dry pan over a medium heat for 3–4 minutes each side. The streaky tail crisps up while the back eye stays juicy — the perfect rasher.
• Grill: Grill on a medium-high heat for 3–4 minutes each side for an evenly cooked, slightly leaner result.
• BBQ: Middle bacon on the BBQ is a revelation — the fat renders into the heat for smoky, charred, deeply flavoured rashers.

Serving Ideas

• The definitive bacon sandwich — a full middle rasher in thick white bread with butter and brown sauce; nothing comes close
• Full English — the centrepiece rasher alongside our sausages, black pudding, and local eggs
• Bacon & egg roll — a thick middle rasher, a fried egg, and a soft roll for the ultimate breakfast on the go
• Sunday brunch board — alongside everything good, because middle bacon deserves a proper occasion

Why Our Bacon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Middle cut — back eye and streaky tail in one generous rasher
• Thick cut — substantial, satisfying, and worth every bite
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour

The full rasher. The proper rasher. The taste that time forgot. 

(Pack of 6 Rashers)