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.
Smoked Back Rashers
£6.50
Dry-cured Proper bacon, delivered cold
Bacon that actually sizzles.browns.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.
Why dry-cured
Not your supermarket bacon.
Same pig, completely different rasher. Here’s what changes when you skip the brine.
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1
No added water.
Nothing is pumped in, so nothing leaks out. That’s the whole reason it crisps instead of boiling.
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2
Days, not hours.
Every rasher is cured slowly, over days rather than hours. Time is the ingredient you can taste.
-
3
Real smoke.
Smoked low and slow over real wood. The unsmoked stays pale, sweet and properly porky.
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…and then it’s morning.
Made for slow mornings.
The range
Pick your rasher.
Soft and juicy
Unsmoked Back Rashers
About 3 minutes a side. Lift it out while the fat is just turning gold.
£6.25
Crisp edges, tender middle
Smoked Back Rashers
About 4 minutes a side, medium heat, until the edges catch.
£6.50
Shatteringly crisp
Smoked Streaky Rashers
Low and slow, 6 to 8 minutes. Let the fat render until it’s glassy.
£5.95
On the plate
Butties, fry-ups and everything in between.
The perfect bacon butty
Soft white bread, real butter, hot crisp rashers. Simple, yes, but the details make all the difference.
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.
Our story
Ours since 1998. On both sides of the Atlantic.
We registered britishbacon.com back when most of Britain was still on dial-up, and we’ve looked after it ever since. In 2015 we started serving Canada, where a large and loyal customer base has grown. Today our branches serve the UK, the United States, Canada and Europe, with local prices and chilled delivery from close by.
Read our story
£ GBP
United Kingdom
Where it started. britishbacon.com has been ours since 1998.
24–48 hours · £4.95 delivery
You’re shopping here
$ USD
United States
Coast to coast, packed cold by our US branch.
2–3 business days · $8.95 delivery
C$ CAD
Since 2015
Canada
Serving Canada since 2015, with a large and loyal customer base.
2–4 business days · C$11.95 delivery
€ EUR
Europe
Packed cold and delivered by our European branch.
2–4 working days · €7.95 delivery
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