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The little black dress of cured meat, air-dried bacon is a classic that goes with everything and works for all occasions. Made in the style of Italian pancetta, with a couple of our own special ingredients added, air-dried bacon is first cured, then smoked over oak. The next step is what divides bacon as we know it from pancetta. A good few weeks of hang time gives additional, inimitable depth of flavour.
Our sliced air-dried streaky bacon is often rolled before curing, depending on the size of the cut we're using. If it's been rolled, you'll receive round rashers, as shown in this photo. You'll be able on stretch these out into straight rashers before cooking if you wish.
The 100g sliced packs in the photos are double-layered. You get around 5 rashers per 100g.
Not sure how much to buy?
Per person, allow 50-60g for a board or 30g when adding to a salad or pasta.
Thinking of gifting?
All our products (other than duck ham) only need refrigeration once they're open.