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Storing your bacon
Keep it cold, keep it sealed, and it’ll be at its best when it hits the pan.
In the fridge
Keep unopened packs at 0 to 5°C and use by the date on the label.
Once opened
Wrap tightly or use an airtight box, and follow the “once opened” advice on the pack.
In the freezer
Freeze on the day it arrives and, for the best flavour, use within a month.
Fridge
Put your bacon in the fridge as soon as your box arrives. The coldest shelf, usually the bottom one above the salad drawer, is best. Raw meat should always sit below ready-to-eat food so nothing can drip onto it.
Freezer
Bacon freezes well. Freeze it in its sealed pack before the use-by date. Salt can make fat taste stale if it’s frozen for a long time, so we recommend using it within a month for the best flavour.
Tip: lay the rashers flat with a sheet of baking paper between every few, then freeze in a bag. You can peel off exactly what you need.
Defrosting
- Defrost in the fridge overnight, on a plate to catch any liquid.
- Cook within 24 hours of defrosting.
- Don’t refreeze raw bacon once it has defrosted. Cooked bacon can be frozen.
- In a hurry? Thin rashers can be cooked from frozen over a gentle heat. Just make sure they’re piping hot all the way through.
Cooking safely
Always cook bacon thoroughly. Wash your hands, boards and knives after handling raw meat. Follow the cooking guidance on each product page or on the pack.
For more food safety advice, see the Food Standards Agency.