Real Bacon, Cured by Hand and Smoked Over Natural Oak and Beech Wood On-Site

Forget watery rashers that shrink to half their size and leave a puddle in the pan. Our dry cured smoked back bacon is made the traditional way: selected prime pork loins, hand-rubbed with a bespoke sea salt cure, rested to mature, and gently smoked right here on-site in our own smokehouse.

The result is pure, concentrated flavour: firm-textured, deep golden rashers with an authentic smoky depth that only real wood and patience can deliver. When it hits a hot skillet, it sizzles, crisps, and smells like breakfast should.

How to Cook It to Perfection

• The Cast-Iron Skillet (Best Overall): Place rashers in a cold skillet with no added oil. Bring the heat up to medium; as the fat slowly renders, it bastes the meat. Cook for 3–4 minutes per side until the fat is crisp, golden, and deeply fragrant.

• The Baker’s Sheet (Crowd Pleaser): Lay the rashers flat on a parchment-lined baking tray. Bake at 200°C for 12–15 minutes until blistering and crisp at the edges. No turning required, zero mess.

Beyond the Morning Roll: Recipe Ideas

• The Ultimate Saturday Butty: Stack thick-cut rashers between fresh, heavily buttered farmhouse white bread. Pair with a dollop of tangy brown sauce or a runny fried egg so the rich yolk mingles with the smoke.

• Warm Smoked Bacon & Puy Lentil Salad: Crisp thick dice of back bacon and toss through warm Puy lentils, finely diced shallots, flat-leaf parsley, and a sharp Dijon vinaigrette.

• The Chef's Roast Chicken Topper: Lay whole rashers lattice-style over the breast of a roasting chicken for the final 25 minutes of cooking. The smoky fat bastes the bird while the rashers turn crackling-crisp.

• Caramelised Onion & Bacon Tart: Blind-bake puff pastry, spread with slow-cooked sweet onions, and top with crisp shards of smoked bacon and crumbled mature cheddar or goat’s cheese.

Available fresh from the counter and online. Pick up a pack today and taste the difference honest butchery and real smoke make.