Traditional Cured Plain Streaky Bacon

Thick-cut, properly cured, and crafted the traditional way. Our plain streaky bacon lets exceptional pork do all the talking—no added water, no shrinking in the pan, and zero white residue. Just golden, melting fat balanced with rich, savoury meat that crisps to absolute perfection.

Whether you love it shattered into crisp shards or cooked just until chewy and caramelised, this is bacon as it used to be.

Butcher’s Guide: How to Cook It Right

Forget high heat and butter. The secret to streaky bacon is rendering that rich ribbons of fat slowly so the pork crisps in its own natural juices.

• The Stovetop Pan-Fry (Classic Crisp): Place your rashers cold into a heavy, unheated skillet over medium-low heat. Let the pan come up to temperature gently. Turn every 2 to 3 minutes until the fat renders down, turns translucent, and crisps into deep, golden perfection.

• The Oven Bake (Even & Flat): Lay rashers flat on a baking paper-lined tray. Cook at 200°C (180°C fan) for 15–18 minutes. It cooks flat with zero splatter—ideal for batch cooking or family weekend breakfasts.

Beyond the Fry-Up: Kitchen Inspiration

• The Ultimate Butcher’s BLT: Layer oven-crisped streaky rashers four deep between thick-sliced farmhouse white bread, sun-ripened beefsteak tomatoes, crisp iceberg lettuce, and a heavy swipe of whole-egg mayonnaise.

• Sunday Roast Chicken Wrap: Truss rashers tightly across whole chicken breasts or around pork tenderloins before roasting. The melting fat bastes the lean meat continuously, keeping it tender while giving you an irresistible crackling crust.

• Smoky Rich Pasta Base: Dice rashers into thick lardons and fry until browned. Toss through fresh spaghetti with egg yolks, cracked black pepper, and Pecorino for an authentic, rich Carbonara, or use as the savoury anchor for a slow-cooked beef stew.