Smoked Streaky Bacon

At Northfield Farm, we dry cure boned bellies of outdoor-bred, free-range pork for up to a week in a mixture of salts and sugar. The bellies are then cold-smoked over oak or apple wood for 24 – 36 hours, and then air dried for a few days before slicing.

This process turns utterly delicious pork into sublime smoked streaky bacon. In general, the fat and lean will render and turn crispy under the grill or in the frying pan,rather than pouring out white liquid.

The glorious smoky aroma released as the bacon cooks will drive you wild. Smoked Streaky bacon is a hot favourite for topping pancakes or waffles, with a little dash of maple syrup! It is also brilliant for combining with Northfield Farm’s award-winning sausages, our black pudding and some yummy free range eggs to make the most wonderful full English Breakfast around. Smoked Streaky bacon is a fantastic ingredient for so many dishes.

You can chop it into small pieces or lardons, crisp up in the frying pan, and top crunchy lettuce, ripe tomatoes, cucumber, feta, avocado and croutons for a nutricious delicious salad. It is fabulous for wrapping around free-range chicken breasts or lean pork joints from your local online butcher.

Smoked Streaky bacon is absolutely essential as an ingredient in a classic Quiche Lorraine. It goes brilliantly with buttery Savoy Cabbage …. If you are going to eat bacon, eat truly marvellous dry-cured smoked streaky bacon from your local mail order Butcher!