Bacon
Streaky Bacon
Cured pork belly, sliced thin, with alternating bands of fat and meat running the length of each rasher. The high fat content means it crisps rather than curls — the rasher for a fry-up, a BLT, or crumbling over salads and baked potatoes. Also the one to reach for when you need bacon to wrap something: chicken, game birds, or a stuffed pork fillet.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Bacon
Gammon Steaks
Thick oval steaks cut from the cured hind leg — salty, firm and quick to cook, the traditional partner to a fried egg and chips or a ring of pineapple. Snip through the fat rim in a few places first or the steak buckles in the pan. Four or five minutes a side under a grill is plenty; any longer and the cure makes them tough.
Dry Cured Back Bacon
Cut from the loin, so each rasher has a broad eye of lean meat with a tail of fat — the meatiest bacon and the one for a sandwich. Dry curing means salt rubbed on rather than brine injected, so it does not leach white liquid into the pan and it fries rather than boils. Firmer, saltier and more concentrated than cheap wet-cured bacon.
Horseshoe Gammon Joint
Cured leg, boned and tied into the curved horseshoe shape that carves into wide, even slices — the Christmas and cold-table joint. Simmer it in water or cider first to draw out some of the salt, then score the fat, glaze it and finish it in a hot oven. Excellent hot with parsley sauce, and arguably better cold two days later.
Unsmoked Back Bacon 5lb
A catering-size 5lb pack of unsmoked back bacon — the pack for a café, a big family, a freezer or a weekend with a lot of people in the house. Unsmoked means the pork and the cure carry the flavour with nothing on top, which is why it is the safe choice when you are cooking for a crowd with mixed tastes. Separate into portions before freezing.