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Edenmoor
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Rated Excellent (8,000+ Reviews)
Traditionally Cured Beechwood Smoked Streaky Bacon from native breed pork.
Traditionally Cured Beechwood Smoked Streaky Bacon from native breed pork.

Traditionally Cured Beechwood Smoked Streaky Bacon

Some of the finest bacon in the land

£5.45
Select Type:
  • Serves 2
    200g
    £5.45

Why we love this

  • Expertly Butchered
  • Free Range
  • Native Breed

A family favourite

I regualarly buy Edenmoor's smoked streaky bacon. The smoky cure is superbly tasty and I use it to make my own lardons. Plus it doesn't take up much room in the freezer!.

Denise

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our award winning Beechwood Smoked Streaky Bacon is something really very special. Our stunning native breed pork is slowly brine-cured using a traditional 'wet brine'. It is then hung up and air dried to remove any excess water (which is why you won't find any water in your pan when cooking). Once cured our bacon is gently smoked over beech wood chips, infusing a light fragrant smoke, without masking the stunning flavour of the carefully reared native breed pork. 

    Winner of Great Taste Awards coveted 3 Star

    Winner of one of the most prestigious awards in the country, a 3 star Great Taste Gold award. Here's what the judges had to say:

    "A really gloriously aspected joint with an unctuous layer of fat. The aroma is of 'hard smoke' but the smokiness and brine are well integrated throughout once you cut beyond the outer crust. Certainly really unctuous. We found this bacon to be irresistible."

    "A handsome looking piece of pork, good golden colour and decent bands of fat and lean meat."

    "The pork is tender and beautifully cured. There is no wetness here - just rich succulence. A wonderful cut of pork and wonderfully handled."

    Please be aware that one of the joys of native breed pigs is the amount of wonderful fat produced from living a long, healthy, natural life. Our bacon is fattier than bacon that you will find in supermarkets and other places. If you prefer leaner bacon, we recommend choosing our Back Bacon. 

    Approximately 200g per pack.

  • Native Breed Pork, Salt, Preservative (E250, E252)*, Demerara Sugar.

    Beechwood Smoking Chips.

    *contains a TRACE of nitrates.

  • Per 100g
    Energy: 1142kJ/276kcal
    Fat: 24.0g
    Fat Of Which Saturates: 8.2g
    Carbohydrate: 0.0g
    Carbohydrate Of Which Sugars 1: g
    Protein: 16.0g
    Salt: 3.1g

  • Fully defrost the bacon before cooking. To do this pop the pouch of bacon (still in its packaging) into a bowl of cool water and leave to thaw for around 5-10 minutes. Or leave on your kitchen work top for an hour, or in the fridge for 3 hours. 

    Add the bacon to a cold cast iron pan. Place on a medium heat and allow the pan to heat up and the fat to gently render.

    For very crispy bacon, place the bacon in a baking tray and into a preheated oven set to 190C and cook for approximately 7 minutes. 

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • It's cured in a traditional wet brine and then air-dried to draw off excess moisture. Most commodity bacon is pumped with water instead, which is why it boils in the pan rather than crisping.

  • Native breed pigs live long, natural lives outdoors and develop proper marbling, whereas commercial pork is bred and fed to be lean. That fat is where a lot of the flavour and texture sits.

  • A light, fragrant note that carries through the meat without swamping it. Beechwood is milder than woods like oak or hickory, so the underlying pork flavour still comes through.

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