Dry Cured Smoked Streaky Bacon — Thin Cut (approx 325g)

Streaky bacon done properly. Our dry cured smoked streaky is cut thin so it crisps up beautifully in the pan, it's the bacon that makes everything it touches taste better.

Made from locally reared Staffordshire pork with no water added — just pure, smoky, concentrated flavour from the first sizzle to the last bite.

How to Cook

• Frying pan: Cook in a dry pan over a medium-high heat for 2–3 minutes each side until golden and crisp. The fat renders quickly — no oil needed.
• Grill: Grill on a high heat for 2–3 minutes each side for evenly crisp rashers.
• Oven: Lay flat on a baking tray and cook at 200°C for 10–12 minutes for perfectly flat, crispy rashers — ideal for topping burgers or lining a roasting tin.

Serving Ideas

• Crispy bacon sandwich — thin, crisp rashers in a soft white roll with ketchup or brown sauce
• Wrapped around anything — chicken breasts, sausages, scallops, dates — smoked streaky makes everything better
• Full English — crispy streaky alongside our sausages, black pudding, and local eggs
• Carbonara — lardons of smoked streaky are the secret to a proper pasta carbonara
• BLT — crispy, smoky rashers with ripe tomatoes and good mayo on toasted sourdough

Why Our Bacon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Gently smoked — deeper, more complex flavour with a beautiful colour
• Thin cut — crisps up fast and evenly for that perfect texture
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour

The bacon that makes everything better. The taste that time forgot.

(Pack of 12 Rashes)