Wake Up Your Breakfast: Hand-Crafted Chilli Back Bacon

Tired of the ordinary morning rasher? It’s time to bring some heat to the pan.

Our Chilli Back Bacon takes prime, dry-cured British pork loin and infuses it with a slow-burning blend of crushed red chilli, cracked black pepper, and subtle smoky undertones. Sliced thick so it holds its ground, it crisps up beautifully on the rind while keeping that tender, juicy bite in the centre.

You get the rich, savoury depth of traditional dry-cured bacon up front, followed by a warm, lingering kick that demands attention. No shrink, no white water in the pan—just honest craft and serious flavour.

How to Cook It Right

• Pan-Fry (Recommended): Lay your rashers into a dry, heavy-based pan over medium heat. Let the fat gently render and crisp for 3–4 minutes per side. The natural sugars and chilli spices will caramelise into a deep golden crust—don’t rush it.

• Oven-Bake: Line a baking tray with foil and bake at 200°C (180°C fan) for 12–15 minutes until the fat crackles and turns snappy.

Upgrade Your Plate: Three Easy Serves

• The Ultimate Fiery Bap: Stack two thick rashers into a warm, flour-dusted brioche roll with a fried egg (yolk runny, non-negotiable), a slab of mature Cheddar, and a drizzle of hot honey or spiced tomato chutney.

• The Smokey Carbonara Twist: Dice thick slices and crisp them off in a pan, then fold through fresh tagliatelle with egg yolks, plenty of grated Pecorino, and black pepper. The chilli oil cuts through the rich sauce for an incredible finish.

• The Sweet & Spicy Smash Burger Topper: Lay a rasher over a seared beef patty, melt over an extra slice of Monterey Jack, and let the savoury pork fat and chilli warmth elevate the whole stack.