Smoked Streaky Bacon (450g), Finest Dry Cured Bacon For The Ultimate Bacon Sandwich 🐷

Information about (Dry Cured) Smoked Streaky Bacon.

Smoked Streaky Bacon is our most popular cut of Bacon, people love the intense taste of Dry Cured Smoked Bacon over regular “Wet Bacon”. When it comes to Bacon, Dry Cured is the best you can get, having more meat & less water gives you better flavour & value for money. When you eat Dry Cured Bacon, you know the difference in the taste, texture & quality.

Why buy Dry Cured Smoked Streaky Bacon rashers online? A good example of why Dry Cured is better than wet cured normal bacon; make 2 identical toasted Bacon Sandwiches & see which one has the “Soggy Bread”!!

Bacon has been a firm family favourite since it was created as a way of preserving meat on long voyages many centuries ago. In modern times is considered an essential luxury & is enjoyed across the globe in its many forms. Smoked Streaky Bacon dry cured is one of the best variations of bacon, especially when cut into delicious rashers.

What is Dry Cured Smoked Streaky Bacon?

Smoked Streaky Bacon is thin cut strips (rashers) of Belly Pork Smoked & then Dry Cured.

Streaky Bacon has the characteristic veins of fat running through the narrow rashers. The Dry Cured process leaves the meat with lesser amounts of excess water in it, giving the meat a more intense flavour. Streaky Bacon is most popular because it is used in more recipes other than the standard Bacon Sandwich. The Smoked Streaky Bacon is excellent when dressing your Christmas Turkey, making Pigs in Blankets, making Moink Balls or mixing in Tagettelli.

We also have available the Smoked Back Bacon & the Unsmoked Back Bacon online for home delivery & wholesale ordering.

How is Smoked Streaky Bacon (Dry Cured) made?

Smoked Streaky Bacon is made from quality Pork Belly, Smoked, Dry Cured & cut into Rashers.

Expert butchers prepare the selected leaner Pork Bellies by removing the Bones, the Rind from across the back & removing some of the excess fat. The Bellies are rubbed in salt & left to cure for a further 7 days. The Dry Curing process removes the excess juices from the Pork leaving the meat firmer to touch, easier to slice into Rashers & a much richer more intense flavour.

Once cured the Whole Belly is then smoked for a few hours to get the gorgeous aromas & flavour into the Pork Meat. After all the dry curing & smoking has been completed, it is then trimmed & sliced into a perfect thickness to create the familiar Rashers of Dry Cured Streaky Bacon you see on your plate. The texture of the Pork Belly is fairly fibrous, becoming very soft during cooking; the natural fat of the Belly keeps the meat moist.

The Dry Cure process is different than Regular Wet Bacon because the meat sits in the salt without adding water to it. Flavour is much more consistent throughout the whole piece of Pork Belly because it is curing the meat & not adding water to ruin the natural flavour.

How do we pack Dry Cured Smoked Streaky Bacon?

The Smoked Streaky Bacon Rashers are vacuum sealed in 450 gram Recyclable Pouches.

The cutting & packaging of our Smoked Streaky Bacon is completed quickly with minimal handling to reduce cross contamination & increase shelf life. The Smoked Streaky Bacon Rashers are portioned into approximately 45o grams & carefully placed into the strong Recyclable Pouches. These are vacuum sealed fresh & stacked in Recyclable Boxes, placed onto pallets & “Blast Frozen” to -25°c.

The Streaky Bacon Rashers now have a 2 year shelf life when kept frozen at -18°c. Freezing the Streaky Bacon immediately after cutting & packing, keeps that “Just cut flavour” to the meat. All the natural texture is retained ensuring you have a perfect Rasher of Smoked Streaky Bacon straight from your freezer.

The packaging prevents any harmful bacteria from getting into the meat, it helps keep the shape of the Bacon Rashers & also stops the Smokey flavours from getting into other foods in your fridge at home. The packaging will protect the meat when stored in the fridge or freezer when being delivered to your door & when bringing up to temperature before cooking.

These packs are 450-grams each & are the perfect size to keep in the freezer for those occasions when the bacon rashers are calling.

All our production facilities are BRCGS / IFS approved  that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. 

Reducing our Carbon Footprint & looking towards a Greener Future is one of our biggest concerns. We are always looking at ways to deliver product safely & cut down on our packaging. The Recyclable Pouches we are now using are thinner & stronger reducing our plastic weight each year. The insulated boxes we use to dispatch your home deliveries in is fully recyclable & are also able to be reused in the home.

Information on how to reuse your delivery boxes & insulation.

Is Smoked Streaky Bacon (Dry Cured) good value for money?

The Dry Cured Streaky Bacon has less water & more meat creating a better value for money Bacon.

Our Smoked Streaky Bacon has been prepared to reduce consumer waste, the Streaky Rashers have no Rind or trimmings. The Dry Curing process removes the excess water from the meat adding the benefit of less shrinkage when cooked, giving you more meat for your money.#moremeatfym

The Smoked Streaky Bacon is made in large batches as a wholesale product to gain economies of scale. We get the raw Pork Bellies at a wholesale price & use very efficient production equipment, run by renewable energy sources. The speed at which we are able to produce the Bacon Rashers per hour keeps the cost per portion lower, these savings are passed on to the customer.

Keeping the production chain from Farm to Fork shorter reduces costs in transport & emissions, also reducing our Carbon Footprint.

Provenance of our Pork UK:

We source all our Pork close to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from the UK for our Bacon, ensures we have a sustainable supply of high quality Pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.

The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.

What is Ultimate PH and how does it influence Meat Quality?

How do you cook Smoked Streaky Bacon?

Most people will cook Smoked Streaky Bacon Rashers under the grill, in the pan or in an Air Fryer. These Rindless Bacon Rashers are easier to cook as they don’t curl up as much with Rind on Rashers. One of the major benefits of Dry Cured Bacon is that you don’t get all the “White Scummy Residue” oozing from the meat when cooking. Bacon is found on so many menus & is added to a variety of dishes & recipes, it seems that its applications can be found in almost anything.

Different ways to cook Smoked Streaky Bacon:

• Grilled;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Place the Bacon Rashers onto the wire rack evenly spaced to let the heat move equally around the meat.
• Turn after a few minutes once the top side is cooked to your preference.
• Once the otherside of the Rashers are fully cooked, remove & place on a wooden board, covering over loseley with foil for 5 mins.

• Pan cooked;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Place Bacon Rashers over surface of hot pan, laying away from you to prevent spitting.
• Turn after a few minutes once the top side is cooked to your preference.
• Once the otherside of the Rashers are fully cooked, remove & place on a wooden board, covering over loseley with foil for 5 mins.

• Air Fryer;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Lay the Bacon rashers in the basket with space between them.
• Set timer for 10 minutes at 180°c
• Turn & check rashers after 4 mins, continue to check after 10 mins, cook for a further few mins if not thoroughly cooked through.

Ideas & recipes to use your Smoked Streaky Bacon in:

• Gordon Ramsay Streaky Bacon Soup & Hash Browns
• How to make a delicious Creamy Chicken & Bacon meal.
• How to cook Smoked Streaky Bacon in the Air fryer.
• Super delish Chicken & Bacon Pie Recipe.
• How to make Cheese & Bacon Turnovers.

Is Smoked Streaky Bacon nutritious?

To make any Bacon you need to cure the Pork with Salt, & though the Pork is nutritious, too much intake of Salt is not healthy for you.

Smoked Streaky Bacon is a Red Meat & has all the nutrition you would expect from Pork; Protein, minerals & vitamins. The Dry Curing Process involves placing the Pork Belly into Salt, this draws out the excess water from the meat but, the meat absorbs some of the Salt. We all enjoy our Bacon, especially the Smoked & Dry Cured type, eating too much Bacon is definitely not good for you.

High intakes of Salty Meats can lead to high blood pressure, strokes or calcium loss from bones. The body needs a certain amount of daily Salt intake to balance your internal water levels, it helps muscles to work properly & maintain nerve impulses.

The video below shows how commercial Smoked Streaky Bacon is made for supermarkets, restaurants or for ready meal companies. The difference in making Dry Cured Smoked Streaky Bacon, as opposed to commercial Bacon; the quality of the meat is better & natural without all the added, liquid smoke, wet curing in brine, losing its natural flavour.

Information about Bacon & Video Showing how commercial Bacon is made.

Sharing your Smoked Streaky Bacon ideas on Social Media.

There are many recipes online for using Smoked Streaky Bacon, please enjoy a few we have selected for you. These are a popular choice for restaurants, takeaways & delivery meals for breakfast & lunches, kids love bacon, especially when a little crispy. Please enjoy cooking with these tasty Smoked Streaky Bacon rashers, let us know how you used them.

The best way to enjoy our Dry Cured Smoked Streaky Bacon is between 2 slices of lightly toasted fresh granary bread, a little real butter, a sprinkle of black pepper, with a drizzle of Barbecue sauce to finish. Just sooo good!

As we are very social & love what our customers post online, we invite you to post your pictures, recipes & videos so we can share them with our followers to inspire others to make your dishes at home. Great food is best when shared with friends & family, but, our online community of followers enjoy what we repost online from our customers.

Sherwood Foods has a Facebook Page, an Instagram account & a Twitter account, this enables people to enjoy & have access to all tasty food posts with our Dry Cured Smoked Streaky Bacon & other meats. Tag us in all your cooks, videos, pictures, reels, stories with our products because it makes it easier to find & share with our followers. Hashtags are a great way to categorise your posts as people follow these to keep up to date with new ideas or recipes.

In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.

Sherwood Foods Hashtags:

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