Frequently asked questions

The pork is rubbed with a dry cure of salt and a little sugar, then left to rest while the salt works through. Wet-cured bacon is injected or soaked in brine instead, which adds water. That water is what turns white and milky in the pan.

Back bacon comes from the loin: a round piece of lean meat with a strip of fat. Streaky comes from the belly, with layers of fat and meat, and gets very crisp. More on our cuts.

Smoked bacon has a deeper, woodier flavour. Unsmoked (sometimes called green bacon) is milder and sweeter. Both are dry-cured the same way.

Our plain bacon contains none of the 14 major allergens, but sausages may. Every product page lists ingredients and allergens, and there’s a full table on our allergens page.

Nitrite (and nitrate) is what turns cured pork pink and gives bacon its flavour. It also stops harmful bacteria growing. Traditionally cured bacon uses it, within strict legal limits. Each product lists exactly what’s in it.

Delivery is £4.95, or free when you order 4 packs or more.

We dispatch Monday to Wednesday, so nothing sits in a depot over the weekend. Delivery takes 24–48 hours.

Every box is packed with insulation and ice packs. Put the bacon in the fridge as soon as it arrives.

Don’t eat it. Take a photo and contact us within 48 hours and we’ll replace it or refund you.

Build a box, choose every 2 weeks or monthly, and we’ll send it on that schedule. You can change it whenever you like.

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