Dry-cured Proper bacon, delivered cold

Bacon that actually crisps.

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.

Shop bacon Build your box

01The cure Rubbed dry. Never pumped with water.
02The pan Crisps, instead of boiling grey.
03The door Packed cold, at your door in 24–48 hours.

A raw dry-cured back rasher in a hot pan

AI image

Why dry-cured

Not your supermarket bacon.

Same pig, completely different rasher. Here’s what changes when you skip the brine.

Wet-curedTheirs Pumped with brine. Shrinks, leaks white goo, boils grey.

Dry-curedOurs Rubbed with salt and left to cure. Crisps. Every single time.

No added water. No white goo.

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.

Days, not hours.

Every rasher is cured slowly, over days rather than hours, before it’s sliced and sealed. Time is the ingredient you can taste.

Chilled delivery, 24–48 hours.

Packed cold and dispatched Monday to Wednesday, so it never sits in a weekend depot.

Real smoke.

Smoked low and slow over real wood. The unsmoked stays pale, sweet and properly porky.

Bacon on repeat.

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.

This weekDelivered
In 2 weeksScheduled
In 4 weeksSkipped

How dry-curing works

Made with AI

A short film · Late-night butty

Low heat. Long cure. Proper crunch.

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 butty

The range

Pick your rasher.

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Smoked Back Rashers

250 g · Dry-cured, slow-smoked back bacon

£6.50

Unsmoked Streaky Rashers

200 g · Sweet belly rashers, dry-cured

£5.75

Proper Pork Sausages

6 sausages, 400 g · Coarse-ground pork, a little pepper and sage

£5.50

The Fry-Up Box

3 packs · Smoked back, unsmoked streaky and 6 sausages

£16.50

Build your box

Your fridge, sorted.

Mix any packs you like. Delivered cold, on your schedule. 4+ packs and delivery’s on us.

Smoked Back Rashers 250 g · £6.50
Unsmoked Back Rashers 250 g · £6.25
Smoked Streaky Rashers 200 g · £5.95
Unsmoked Streaky Rashers 200 g · £5.75
Proper Pork Sausages 6 sausages, 400 g · £5.50

Where we deliver

Proper bacon, on both sides of the Atlantic.

Our branches serve the UK, the United States, Canada and Europe. Same dry cure everywhere, with local prices, local currency and chilled delivery from close by.

£ GBP

United Kingdom

Where it started. britishbacon.com has been ours since 1998.

Delivery: 24–48 hours
Fee: £4.95 · free from 4 packs
Area: Mainland UK

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$ USD

United States

Coast to coast, packed cold by our US branch.

Delivery: 2–3 business days
Fee: $8.95 · free from 4 packs
Area: The 48 contiguous states

C$ CAD Since 2015

Canada

Serving Canada since 2015, with a large and loyal customer base.

Delivery: 2–4 business days
Fee: C$11.95 · free from 4 packs
Area: All ten provinces

€ EUR

Europe

Packed cold and delivered by our European branch.

Delivery: 2–4 working days
Fee: €7.95 · free from 4 packs
Area: Ireland and much of the EU

Our story

britishbacon.com has been ours since 1998.

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.

In 2015 we started serving Canada, where a large and loyal customer base has grown ever since. Today our branches serve the UK, the United States, Canada and Europe.

1998britishbacon.com is registered. The name has been ours ever since.
2015We start serving Canada, now home to a large and loyal customer base.
2026The new britishbacon.com opens, with stores for the UK, the United States, Canada and Europe.

Read our story

On the plate

Made for slow mornings.

Butties, fry-ups and everything in between. Recipes and know-how from the Journal.

Guides · 2 min read

How to cook bacon so it actually crisps

Cold pan, medium heat, and leave it alone. The four rules for a rasher that crunches instead of curls.

Recipes · 2 min read

The perfect bacon butty

Soft white bread, real butter, hot crisp rashers. Simple, yes, but the details make all the difference.

Guides · 2 min read

Dry-cured vs wet-cured: what’s the difference?

Why some bacon crisps and some boils, what “added water” on a label means, and how to tell them apart.

Before you fire up the pan.

Everything else is on our FAQs page, or ask us directly.

What does “dry-cured” actually mean?

The pork is rubbed with a cure of salt (and a little sugar) and left to rest in the fridge while the salt works its way in. Wet-cured bacon is injected or soaked in brine instead, which is quicker but adds water. That water is the white goo you see in the pan.

How is it delivered cold?

Every order is packed in insulated packaging with ice packs and sent on a tracked express service. We only dispatch Monday to Wednesday so nothing sits around over a weekend.

Can I skip or cancel my subscription?

Yes, any time, from your account. Skip a delivery, pause for a while or cancel in a couple of clicks. No phone calls, no forms.

How long does it keep?

Unopened, keep it in the fridge and use by the date on the pack. You can also freeze it on the day it arrives. Our storage guide has the details.

The Rasher Club

Join the club. First dibs on every new cure.

Restock alerts before anyone else
New cures and limited batches
Members-first offers