Dry Cured Short Back Bacon — Thick Cut (Approx. 450g)

This is bacon the way it used to taste. Our short back bacon is dry-cured by hand using traditional methods — no water pumped in, no shrinkage in the pan, just pure, concentrated pork flavour that fills the kitchen the moment it hits the heat.

Cut thick for a proper, satisfying rasher with a little chew and a lot of flavour, it's made from locally reared Staffordshire pork and prepared by our butchers. Eight rashers of the real thing.

How to Cook

• Frying pan: Cook in a dry pan over a medium heat for 3–4 minutes each side until golden and caramelised at the edges. No oil needed — the fat does the work.
• Grill: Grill on a medium-high heat for 3–4 minutes each side for a slightly leaner result with crisp edges.
• BBQ: Thick cut bacon is brilliant on the BBQ — cook over direct heat for 2–3 minutes each side for smoky, charred rashers.

Serving Ideas

• The ultimate bacon sandwich — thick white bread, proper butter, and a good squeeze of brown sauce
• Full English — alongside our sausages, black pudding, and local eggs for a breakfast worth waking up for
• BLT — thick-cut bacon, ripe tomatoes, crisp lettuce, and good mayo on toasted sourdough
• Bacon chop supper — pan-fry and serve with fried eggs and bubble & squeak for a proper midweek tea

Why Our Bacon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Thick cut — a proper rasher with real substance
• Short back — lean eye with a neat tail, the classic British cut
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour

Eight rashers of bacon that actually tastes like bacon. The taste that time forgot.