Traditional Dry-Cured Smoked Streaky Bacon

Cured the proper way and naturally smoked over hardwood chips, our streaky bacon is crafted for true bacon lovers. Cut with the perfect balance of rich, marbled pork belly fat and savory meat, it crisps up golden and brittle while staying meltingly tender inside. No water pump, no shrinking into the pan, and no white residue—just rich, deep woodsmoke flavor and an irresistible crunch.

How to Cook It to Crispy Perfection

• The Oven Bake (Best for Even Crispness & No Mess): Lay the strips flat on a parchment-lined baking tray. Place into a cold oven, set to 200°C, and bake for 15–20 minutes until deeply golden and bubbling. Starting cold slowly renders the fat for maximum crunch.

• The Sizzle in the Skillet: Place rashers into a dry, cold heavy cast-iron or frying pan over medium-low heat. Let the fat gently render out before turning the heat up to medium-high to brown each side for 2–3 minutes.

Delicious Ways to Use It

• The Ultimate Weekend BLT: Stack four thick, shattering rashers between toasted sourdough slathered with rich garlic mayonnaise, thick-cut vine tomatoes, and crisp butterhead lettuce.

• Maple-Glazed Burger Topper: Brush strips with pure maple syrup and a pinch of cracked black pepper before baking, then drape across a flame-grilled beef patty and melted mature cheddar.

• Sunday Roast Wrap: Wrap individual chicken breasts, pork tenderloin, or venison steaks in overlapping rashers before roasting to baste the lean meat with savory pork drippings.

• Rich Smoky Pasta Base: Dice thickly into lardons and render down until crisp. Toss through fresh spaghetti with egg yolks, aged pecorino, and black pepper for a smoky, rustic twist on classic carbonara. 

340g Approx Wt.