Streaky bacon is a pork cut famous for its alternating parallel strips of rich fat and lean meat that fry up shatteringly crisp. It comes from the pork belly (the underside of the pig), which gives it a much higher fat-to-meat ratio than back bacon—making it the ultimate choice for crisping up in a skillet or wrapping around roast meats.
The bacon is dry cured for 14 days and then sliced and vac packed. 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: UK Mainland 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 Sheet-Pan Bake (Best for Cooking in Batches)
If you are cooking a full packet (8+ strips), ditch the stovetop entirely and use the oven:
Line a large rimmed baking sheet with baking paper or foil.
Lay the streaky bacon out flat, side by side (slightly touching is fine, as it shrinks during cooking).
Place in a cold oven, then turn it on to 200°C (180°C fan).
Bake for 15 to 20 minutes (depending on thickness). The gradual warm-up renders the fat evenly, keeping the bacon completely flat and rendering every strip to uniform golden crispiness without any stovetop splatter.
Pro-Chef Tips
Save the Liquid Gold: Pour the rendered bacon fat out of the pan into a glass jar and keep it in the fridge. Use a spoonful to fry eggs, roast potatoes, or sear green beans for an instant flavor upgrade.
Drain on a Wire Rack: Transfer cooked bacon to a wire rack over paper towels rather than directly onto a flat plate. Letting air circulate around the strips keeps them ultra-crisp instead of steaming under their own heat.
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