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Dry-cured streaky bacon from Maynard's Farm in Shropshire, the same artisan curers behind our back bacon. Every piece is hand-rubbed with their own cure, left for a week and matured for up to a month, and the smoked bacon spends 48 hours in their brick smokehouse. Ribbons of fat and meat that crisp up beautifully. Essential for a proper BLT, pigs in blankets, or draping over a roasting bird.
How to cook
The easy way: lay the rashers on a lightly oiled tray and cook in the oven at 180°C. Check after 5 minutes and flip.
Back bacon is leaner, so take it out a little earlier. Streaky needs a couple more minutes to crisp.
In a pan, start the bacon in a cold pan so the fat renders slowly and it crisps evenly. A hot pan gives burnt, patchy edges.
For candied bacon, scatter it with demerara sugar for the last few minutes in the oven.
Save the fat for frying bread or eggs.
Dry-cured streaky bacon from Maynard's Farm in Shropshire, the same artisan curers behind our back bacon. Every piece is hand-rubbed with their own cure, left for a week and matured for up to a month, and the smoked bacon spends 48 hours in their brick smokehouse. Ribbons of fat and meat that crisp up beautifully. Essential for a proper BLT, pigs in blankets, or draping over a roasting bird.
How to cook
The easy way: lay the rashers on a lightly oiled tray and cook in the oven at 180°C. Check after 5 minutes and flip.
Back bacon is leaner, so take it out a little earlier. Streaky needs a couple more minutes to crisp.
In a pan, start the bacon in a cold pan so the fat renders slowly and it crisps evenly. A hot pan gives burnt, patchy edges.
For candied bacon, scatter it with demerara sugar for the last few minutes in the oven.
Save the fat for frying bread or eggs.