• Dry-cured Smoked Streaky Bacon, Extra-thin-sliced
  • Dry-cured Smoked Streaky Bacon, Extra-thin-sliced

Dry-cured Smoked Streaky Bacon, Extra-thin-sliced 250g


In stock
  • Each pack weighs approx. 250g

Select pack quantity

We currently have 394 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed

Product description

For our delicious Swaledale streaky bacon we use free-range Middle White and Tamworth pigs, both traditional heritage breeds with an exceptional depth of flavour. In the traditional fashion, whole bellies are dry-cured to our own in-house recipe, then smoked over beech wood. This method ensures a bacon that’s exceptional in the three ways that matter: texture, taste, and smell.

We slice the belly a little thinner than most butchers do, which opens it up to some more leftfield uses. At this thickness, this bacon is the ideal candidate for laying flat and baking at a medium heat until turning a deep brown and just beginning to crisp. It is then the perfect accoutrement to many a dish; for few things are not improved by a couple of slices of thinly sliced, high quality bacon.

Chef George Ryle inspires:
"A chicken crown, roasted to perfection, carved and sliced, then served next to a lush Caesar salad, the dressing rich with anchovies and parmesan; sounds pretty great. Now add a few rashers of this bacon, cooked as suggested above, and drape over the salad. Sounds even better, right?

Or maybe, a medium-rare flat iron steak with roast onions, bone marrow and, again, a couple of rashers of bacon over the top.

For those with a sense of adventure and a deep-seated desire to cook the classics, have a crack at a pork and pistachio terrine. Use this extra thin sliced bacon to line your terrine mould. Fill with coarsely chopped pork fat, livers and minced belly, some terrine spices, a glug of brandy and chopped sage. Keep it in the fridge and it will feed a family for a week, while also fuelling your culinary obsessions. There is nothing like the pride that washes over you when you cook a good terrine."

*Swaledale Butchers make 'proper' bacon, using age-old traditional methods and the same top quality, whole cuts of belly, back, loin and shoulder as we sell fresh. Native breeds have an exceptional depth-of-flavour, the Tamworth pig is prized for its superb bacon.


Pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitratesodium nitrite).

Allergy advice

For allergens see ingredients in bold.

Customer reviews

You may also like