Dry Cured Streaky Bacon

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.

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.

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.

Streaky bacon is cut from pork belly, which gives it visible layers of meat and fat. The extra fat helps it develop a rich flavour and crisp texture when cooked.

Streaky bacon comes from the pork belly and contains more fat, making it particularly good for crisping. Back bacon is cut mainly from the loin, so it is generally leaner.

Streaky bacon is particularly good for crispy breakfasts, burgers, pancakes, sandwiches, toppings and recipes where you want the bacon fat to render and add flavour.

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