Proper Dry Cured Plain Back Bacon

No water. No white foam. Just pure, uncompromised flavour.

Cut thick from prime British pork loins and cured slowly by hand the traditional way, our plain back bacon delivers meat that crisps, caramelises, and cooks exactly as bacon should. Because we draw out moisture rather than pumping it in, your rasher stays full-sized in the pan—yielding golden, deeply savoury meat and a rim of clean fat that renders into rich, irresistible crunch.

How to Cook It for Maximum Crunch and Flavour

• The Cast-Iron Fry: Place rashers into a cold skillet and bring it to medium heat. Let the fat gently render and sizzle in its own natural juices. Flip once, cooking for 3–4 minutes per side until the edges turn deep mahogany and crisp.

• The Baker’s Rack Method: Arrange rashers across a wire rack over a foil-lined baking sheet. Roast at 200°C for 14–18 minutes. It crisps evenly across the entire surface with zero curl.

Recipe Inspiration

• The Definitive Butcher’s Bacon Sarnie: Sear two thick rashers until the fat is golden and snapping. Layer onto thick, buttered white farmhouse bloomer with a modest smear of English mustard or sharp brown sauce. No fuss, just perfect balance.

• Warm Lentil & Crispy Bacon Salad: Dice the rashers into lardons and brown them until deeply crispy. Toss through warm puy lentils, softened shallots, roasted beetroot, and a sharp Dijon-cider vinaigrette for an earthy, satisfying lunch.

• Smoky Bacon & Cheddar Tart: Crisp whole rashers lightly, lay them across a buttery shortcrust pastry base lined with caramelised onions, pour over rich double cream and free-range eggs, and top with aged mature Cheddar before baking until golden.

• Pan-Basted Chicken Wrapped in Back Bacon: Wrap a free-range chicken breast snugly in two rashers, securing with a cocktail stick. Pan-sear to crisp the bacon skin, then finish in the oven with fresh thyme and a knob of butter for an effortless, juicy dinner.

 6 slices per Pack approx 250g