Dry-cured Proper bacon, delivered cold
No water pumped in. No white goo in the pan. Just slow, dry-cured rashers, packed cold and at your door in 24–48 hours.
Why dry-cured
Same pig, completely different rasher. Here’s what changes when you skip the brine.
A lot of bacon is pumped with brine to bulk it up. In the pan, that water comes straight back out. Ours is rubbed dry and left to cure, so it crisps instead.
Every rasher is cured slowly, over days rather than hours, before it’s sliced and sealed. Time is the ingredient you can taste.
Packed cold and dispatched Monday to Wednesday, so it never sits in a weekend depot.
Smoked low and slow over real wood. The unsmoked stays pale, sweet and properly porky.
Choose every 2 weeks or monthly, and skip whenever life gets in the way. Pause or cancel from your account in two clicks. No phone calls, ever.
A short film · Late-night butty
Bacon is simple, so the details matter. A slow dry cure, real smoke and a hot pan. That’s the whole secret, and we’re happy to share it.
Make the perfect buttyThe range
Our story
We registered the name back when most of Britain was still on dial-up, and we’ve looked after it ever since. A name like that deserves proper bacon, so that’s what we’re making.
On the plate
Butties, fry-ups and everything in between. Recipes and know-how from the Journal.
Cold pan, medium heat, and leave it alone. The four rules for a rasher that crunches instead of curls.
Soft white bread, real butter, hot crisp rashers. Simple, yes, but the details make all the difference.
Why some bacon crisps and some boils, what “added water” on a label means, and how to tell them apart.
The Rasher Club
