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Bacon
Unsmoked Nitrate Free Streaky Bacon
Our dry cured nitrate free streaky bacon is made with a small amount of molasses and absolutely no nitrates!
It has the perfect blend of sweetness and saltiness in our eyes. By using molasses we can create an amazing deep flavour in our bacon without adding high sugar levels.
Streaky bacon is taken from the belly of the pig and so has wonderful layers of fat interspersed within the bacon.
These add flavour in abundance to our bacon. We dry our bacon in our fridges for 3 days after curing to help concentrate the flavour and deepen the colour.
All this work is what makes our streaky bacon the absolute best you can get.
Build your box
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.