The smoked streaky bacon is dry cured for 14 days and then cold smoked over beech dust for 12 hours. This traditional method of smoking enhances rather than over powers the essential flavour of the bacon. Rind on and medium thickness to give you proper bacon that crisps in the pan.
250g pack contains 10-12 rashers
500g pack contains 20-24 rashers
Why Choose Primrose Herd Cured Pork?
Traditional Dry Cure: Cured by hand for deep, authentic pork flavour.
High Welfare Pork: Sourced from free-roaming, outdoor-reared Cornish pigs.
Zero Excess Water: Does not shrink or boil in the pan like mass-market bacon.
Chilled Delivery: Vacuum-sealed to preserve freshness.
Weight: 250g / 500g packs
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK (Primrose Herd)
Storage: Keep refrigerated below 4°C.
Delivery: Mainland UK only.
👨🍳 Chef’s Tip: Master Crispy, Flat Streaky Bacon
The biggest mistake people make with streaky bacon is throwing cold strips straight into a screaming-hot skillet. The fat strips cook and render at a different rate than the lean muscle, causing the bacon to curl up into hard, unevenly burnt waves. The secret to perfectly flat, golden, edge-to-edge crispy streaky bacon is the Cold-Pan Start or the Cold-Water Method.
The Cold-Water Trick (Best for Stovetop)
Start Cold: Place your streaky bacon strips in a cold, heavy-bottomed skillet or cast-iron pan in a single layer without overlapping.
Add a Splash of Water: Pour in just enough cold water to barely cover the bottom of the pan (about 2–3 tablespoons).
Bring to Medium Heat: As the water heats up and simmers off, it gently renders out the pork fat without burning the lean meat.
Crisp in its Own Rendered Fat: Once the water completely evaporates, drop the heat to medium-low. The bacon will now fry evenly in its own rendered fat. Flip once or twice until deeply golden and crispy on both sides (about 8–10 minutes total).
Outstanding crispy porky bacon. Will definitely get again!!
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