Britain loves back bacon. America loves streaky. We think there’s room in the fridge for both.
Back bacon
Cut from the loin, along the pig’s back. Each rasher has a round “eye” of lean meat with a tail of fat. It’s meaty and tender and holds its shape in the pan.
Best for: butties, fry-ups, anything where the bacon is the star.
Streaky bacon
Cut from the belly. Layers of fat and meat run along the rasher, which is why it’s called streaky. Cook it slowly and the fat renders out, leaving something very crisp.
Best for: BLTs, pancakes, wrapping chicken or dates, crumbling over salads and soups.
Smoked or unsmoked?
Both cuts come smoked or unsmoked. Smoked has a deeper, woodier flavour. Unsmoked, sometimes called green bacon, is milder and lets the sweetness of the cure come through.
Can’t decide?
Build a box and mix them. Four packs or more and delivery is free.
