• Free Delivery over £120
  • Three Generations of Experience
  • Rated Excellent
  • Convenient Delivery
1 4
  • pork cutting diagram with loin highlighted
1 4

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Dry Cured Back Bacon

Dry Cured Back Bacon

Free UK delivery on all orders over £120

£3.75 GBP
£3.75 GBP
£15.00 /kg
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Weight

Complete your breakfast

Add a pack of traditional black pudding to your order — perfect for a full English breakfast.

👉 Add 200g Black Pudding
Suitable for freezing British meat Butcher’s pick Premium quality

Dry-cured back bacon, cured in-house by our butchers using traditional methods to develop real flavour.

Made with no added water, this bacon cooks cleanly and evenly, without excess moisture, delivering a firm texture and proper bacon flavour.

Traditional bacon, prepared the way it should be — ideal for breakfasts, sandwiches, and everyday cooking.

Available in:

  • 250g packs
  • 2kg bulk packs (ideal for freezer stocking)

Supplied fresh and suitable for freezing.

Cooking Instructions

How to Cook Dry Cured Back Bacon

Bacon rashers can be grilled, pan-fried or cooked in the oven. For pan frying, place the rashers in a frying pan over a medium heat and cook for a few minutes on each side until cooked through and as crisp as you like.

To grill, place under a preheated medium-high grill and cook for around 3–5 minutes on each side, turning once during cooking.

For oven cooking, arrange the rashers in a single layer on a baking tray and cook at 200°C / 180°C fan / Gas 6 for around 15–20 minutes, turning halfway through. Cooking times will vary depending on the thickness and type of bacon.

Storage

Storage Instructions

Store at 0 - 4°C. Once opened keep refrigerated and use within 3 days. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery. Defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.

Origin

Pork - GB

Origin
GB

Ingredients

Dry Cured Bacon

Pork (97%), Salt, Preservatives (E250, E252), Antioxidant (E301).

Allergy advice: for allergens, see ingredients in bold and underlined.

Prepared from 105g of pork per 100g of bacon.

Nutrition

Typical values per 100g.

Energy 795kJ
Energy 190.0kcal
Fat 10.5g
of which saturates 3.8g
Carbohydrate 0.0g
of which sugars 0.0g
Fibre 0.0g
Protein 20.5g
Salt 2.8g

Typical values per 100g. Nutritional values may vary slightly by batch.

★ ★ ★ ★ ★
Excellent 👌
“Excellent quality bacon”
Sharon W.
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Inspiration

More ways to enjoy this product

Helpful butcher’s advice and recipe ideas linked to this product.

Butcher’s guides

What Is Dry Cured Bacon?
Bacon Guide

What Is Dry Cured Bacon?

Learn what dry cured bacon is, how it is made, and why it usually cooks with less water in the pan.

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Where Does Bacon Come From?
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Learn where bacon comes from on a pig, including back bacon, streaky bacon and other bacon cuts.

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Recipe ideas

How to Cook Bacon
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Why choose Dry Cured Back Bacon?

  • Traditional dry-cured back bacon
  • Cured in-house by our butchers
  • Made with no added water
  • Firmer texture and proper bacon flavour
  • Less liquid released during cooking
  • Less shrinkage than higher-water bacon
  • Cut from the pork loin for a leaner rasher
  • Available in 250g and 2kg packs
  • British pork
  • Delivered fresh and suitable for home freezing

Product FAQs

Frequently asked questions about this product:

What does dry cured bacon mean?

Dry cured bacon is made by applying a dry cure directly to the pork and allowing it to cure over time, rather than adding water through a wet brine or injection process. This gives the bacon a firmer texture and more concentrated flavour.

Why does dry cured bacon release less liquid in the pan?

Dry cured bacon has not had extra water added during curing, so it generally releases less liquid as it cooks. This helps the bacon fry and crisp rather than steam in the pan.

Does dry cured bacon shrink less when cooked?

Usually, yes. All bacon loses some moisture and fat during cooking, but dry cured bacon typically shrinks less than bacon with a higher added-water content.

What is back bacon?

Back bacon is cut mainly from the pork loin, giving it a leaner, meatier rasher than streaky bacon while still retaining enough fat for flavour.

What is the difference between dry cured back bacon and dry cured streaky bacon?

Both are traditionally dry cured, but they come from different parts of the pig. Back bacon is cut mainly from the loin and is leaner, while streaky bacon is cut from the belly and contains more fat, making it richer and easier to crisp.

What pack sizes are available?

Our dry cured bacon is available in 250g packs or larger 2kg bulk packs, ideal for stocking the freezer.

Chilled delivery

Fresh Meat, Delivered Properly

Prepared fresh by our family butchers, vacuum sealed for freshness, and packed in insulated packaging with specialist gel ice packs to keep everything chilled for at least 48 hours.

Vacuum sealed

Packed fresh by our family butchers.

Kept chilled

Insulated packaging with specialist gel ice packs.

Tracked DPD delivery

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Free delivery over £120

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