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Dry Cured Unsmoked Streaky Bacon, Free-Range

5.0
Unsmoked Streaky Bacon
Unsmoked Streaky Bacon
Unsmoked Streaky Bacon
Gerard King

Gerard's Suggestion

"I like to wrap this around some leaner meat, such as venison or Chicken fillets, to baste whilst cooking. I also lay some on my chicken or pheasant when roasting. "

Dry Cured Unsmoked Streaky Bacon, Free-Range

5.0
free-range
native breed
small suffolk farm
dry-aged

A real Sunday morning treat - there's so much flavour in the fat!

Regular price £5.00
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Why you will love our Dry Cured Unsmoked Streaky Bacon, Free-Range...

  • Fantastic free-range, heritage breed pork
  • Unsmoked for a simple flavour 
  • Rindless streaky 

This is delicious, dry-cured Suffolk bacon. It's very simple as it hasn't been smoked over oak or beech. We cure our bacon using the whole belly and then slice it to a good thickness that crisps up nicely. Streaky can be more fatty than the Back Bacon, but, boy, does that make it taste great!

Our bacon comes from free-range, heritage breed and slow-grown pigs that have been reared on small Suffolk farms by farmers who really care about their livestock. We always dry-age our pork for at least two weeks, which allows the meat to develop a deep, exceptional flavour, and makes for excellent bacon. 


Gerard King

Gerard's Suggestion

"I like to wrap this around some leaner meat, such as venison or Chicken fillets, to baste whilst cooking. I also lay some on my chicken or pheasant when roasting. "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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