English Dry Cured Smoked/Unsmoked Streaky Bacon

Indulge in the ultimate breakfast experience with English dry cured smoked or unsmoked streaky bacon. Each savory slice is carefully cured using traditional techniques, resulting in a succulent and luxurious taste. The delicate balance of flavors is further enhanced by the rich, smoky aroma that permeates every bite. Whether you prefer the bold and robust intensity of the smoked version, or the pure, unadulterated taste of the unsmoked variety, one thing is certain - each mouthful is a decadent treat for your tastebuds. Elevate your breakfast to a whole new level of luxury with our English dry cured bacon.

Our mouth watering Streaky Bacon is dry cured before being slowly smoked over blended English oak and beech wood to give it a unique and distinctive taste (only for the smoked bacon). Produced using traditional methods our bacon will not leave you with a pan full of water and is the perfect addition to any breakfast. 

Minimum weight- 200g

Pork, Salt, Sucrose, Preservatives (E250, E251), Antioxidant (E301), Natural Oak Wood Smoke.

Our Smoked streaky bacon is vacuum sealed and is to refrigerated until date shown. Once opened, wrap well and use within 3 days. Suitable to be frozen for upto 12 months

Simply remove from the pack and grill/ pan fry or even oven bake.

Bacon Pasta Bake

Ingredients :

• 1 tablespooon grateed Parmesan cheese or as needed
• 450g penne pasta
• 450g thick rashers streaky bacon, cut into 1.25cm pieces
• 50g butter
• 1 small onion, chopped
• 5 tablespoons plain flour
• 950ml milk
• 1 teaspoon dried thyme leaves
• sea salt and cracked black pepper to taste
• 4 tablespoons grated Parmesan cheese
• 400g grated Cheddar cheese, divided

1. Preheat oven to 180C/Gas 4. Grease a 23x33cm or similar sized baking dish and sprincle 1 tablespoon Parmesan cheese around the inside of the dish.

2. FIll a large pot with lightly salted water adnbring to a rolling boil. Once the water is boiling, stir the penne and return to the boil. COok the penne uncovered, stirring occasionally, until the past has cooked through, but is still firm to the bite, about 11 mins. Drain well in a colander set in the sink.

3. Place the bacon pecies into a large, deep frying pan and cook over medium-high heat,stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Retain 4 tablespoons of bacon drippings. Set the bacon drippings aside

4. Melt butter drippings together in a large saucepan over a medium heat and cook and stir until translucent, about 5 minutes. Whisk in the flour, stirring frequently until the mixture forms a smooth paste. Whisk in the milk, a little at a time and bring the mixture to a simmer, whisking constantly until thickened. Stir in the thyme, salt and pepper, then whisk in 4 tablespoons Parmesan and around 350g of Cheddar cheese, stirring constantly until the cheddar cheese has melted and the sauce is smooth and thick.

5. Stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. Spread the mixture into the prepared baking dish and sprinkle remaining cheddar cheeseover the top. Cover the dish with foil.

6. Bake in the preheated oven until the pasta until the pasta is hot and bubbling , about 25 minutes. Remove the dish from the oven and turn on the grill. Remove the foil and grill the dish until the cheese topping is browned and crips, about 5 minutes

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