Smoked Short Back Bacon — Thick Cut (450g)

Everything you love about our short back bacon, with an extra layer of depth. Dry-cured by hand using traditional methods, then gently smoked over wood for a richer, more complex flavour and that beautiful deep colour that tells you exactly what you're in for.

Cut thick for a proper, substantial rasher, it's 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 heat for 3–4 minutes each side until golden and caramelised at the edges. The fat renders beautifully — no oil needed.
• Grill: Grill on a medium-high heat for 3–4 minutes each side for crisp edges and a slightly leaner result.
• BBQ: Thick cut smoked bacon on the BBQ is something special — cook over direct heat for 2–3 minutes each side for deeply smoky, charred rashers.

Serving Ideas

• The ultimate bacon sandwich — thick white bread, proper butter, and brown sauce; the smoke takes it to another level
• Full English — alongside our sausages, black pudding, and local eggs for a breakfast that earns its reputation
• Smoked bacon & egg muffin — toasted muffin, fried egg, and a thick smoked rasher for a proper morning
• Pasta or risotto — diced and fried as a base for a rich, smoky sauce

Why Our Bacon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Gently smoked — deeper, more complex flavour with a beautiful colour
• Thick cut — a proper rasher with real substance
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour

The smoky one. The one that makes the whole kitchen smell incredible. The taste that time forgot.

(8 Rashes per pack)