Our expert team of butchers select the bellies from outdoor-reared Tamworth and Middle White pigs, it’s the best cut for streaky bacon due to its high fat content and incredible flavour. We dry-cure the bellies in a traditional salt and brown sugar recipe for 5-days, then hang them to mature for a day or two, before they’re ready to slice and cook.

Chef George Ryle Inspires
"This is proper bacon, done well; with just the right ratio of fat to meat, and a beautifully balanced flavour. Wonderful either baked in the oven, or fried in a pan, until the edges start to crisp up and turn your favourite amount of golden brown.

Dry-cured streaky bacon makes the ultimate sarnie, a classic bacon and egg number, buttered bread, an egg over easy and a fair amount of brown sauce.

Or imagine the perfect BLT; a thick cut white tin loaf, lightly toasted, loaded up with delicious rashers, some finely chopped gem lettuce mixed with mayonnaise, and slices of ripe sea-salt seasoned tomato.

We can’t overlook the institution that is the Full English breakfast. Massacred by many a greasy spoon, its the use of quality ingredients such as this dry-cured streaky bacon that will elevate your Full English to the stuff of legend. Two rashers of bacon, two sausages, two fried eggs, one thick disc of black pudding, hash brown and beans. That’s our line up!"

⭐ great taste® 2018 Judges' Comments
"Thick streaky rashers with a good ribbing of fat running through. They look very tasty with good caramelisation. There is enough fat to give good flavour. They are tender and tasty and not too salty, the sweetness of the pork comes through well. Good job.

A fleshy meaty slice of bacon, the fat has a scrumptious sweet honey flavour with a good balance of salt."