Smoked Middle Bacon — Thick Cut (Approx. 525g)

The full rasher, with smoke. Our smoked middle bacon combines the lean back eye and the flavourful streaky tail in one generous thick-cut rasher, dry-cured by hand and then gently smoked over wood for a deeper, richer flavour that sets it apart from anything you'll find on a supermarket shelf.

Made from locally reared Staffordshire pork with no water added — just pure, smoky, concentrated flavour and the kind of sizzle that gets everyone out of bed.

How to Cook

• Frying pan: Cook in a dry pan over a medium heat for 3–4 minutes each side. The streaky tail crisps beautifully while the back eye stays juicy — and the smoke fills the kitchen.
• Grill: Grill on a medium-high heat for 3–4 minutes each side for evenly cooked rashers with crisp edges.
• BBQ: Smoked middle bacon on the BBQ is extraordinary — the wood smoke and charcoal combine for something truly special.

Serving Ideas

• The ultimate bacon sandwich — a full smoked middle rasher in thick white bread with butter and brown sauce; the smoke makes it unforgettable
• Full English — the showstopper rasher alongside our sausages, black pudding, and local eggs
• Smoked bacon & avocado toast — thick smoked rashers on sourdough with smashed avocado and a poached egg
• Sunday brunch board — the centrepiece of any proper spread

Why Our Bacon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Gently smoked — deeper, more complex flavour with a beautiful colour
• Middle cut — back eye and streaky tail in one generous rasher
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour

The full rasher. Smoked. The taste that time forgot — with an extra layer of something special.

(Pack of 6 Rashers)