Proper British Bacon: Why Parker's is the Real Deal

Forget the Imitations – Here’s the REAL British Bacon

Let’s set the record straight: not all bacon is created equal. While some might offer “British-style” bacon made in the USA, our wet-cured and smoked bacon is imported directly from the UK, delivering an authentic taste that’s rooted in British tradition.

A Quick History - What is British Bacon?

British bacon – especially back bacon – has a proud history stretching back centuries. Unlike streaky bacon (what Americans know as bacon, cut from the pork belly), British back bacon is taken from the loin with a generous “strap” of belly fat around the edge. This cut dates back to times when the whole pig was used efficiently, and the loin offered a lean yet flavourful choice for curing and smoking.

Curing methods have evolved, but in the UK, wet curing – soaking the meat in brine with added flavourings – has been a staple since the 19th century. Smoking over natural wood brings out deep, savoury notes that define proper British bacon. This isn’t “ham-like” Canadian bacon – it’s the real, raw, flavour-packed rasher that Brits know and love.

What Makes Our Bacon Different?

Here at Parker’s, we don’t do imitation. Both our wet-cured and smoked British bacon is the real thing, imported from the UK – the same stuff you’d find on a proper British breakfast plate.

• Genuine British Bacon, not an approximation made in the States.

• Cured and smoked in the UK, following traditional methods passed down through generations.

• Back bacon with the signature “strap” of belly fat – crisping up beautifully for a perfect rasher.

• Packed in 1lb packs – plenty to share with the whole family at breakfast.

Why Trust Parker’s?

At Parker’s, we don’t just sell bacon – we serve the real British back bacon experience. It’s the taste of home, done properly. Our expertise in British food isn’t just about taste – it’s about tradition. We bring the same care and authenticity to our bacon as we do to our pies, sausages, and other favourites.

So, next time you’re enjoying a rasher of Parker’s back bacon, know that you’re not just tasting breakfast – you’re tasting centuries of British culinary history.

Bacon FAQs: Know the Difference

Confused by the terms? You’re not alone:

• British Back Bacon: Cut from the loin with a “strap” of belly fat, wet-cured and smoked in the UK. Raw and flavour-packed, it’s the real deal for a fry-up. Learn more from the British Pig Association and Love Pork UK.

• Canadian Bacon: Lean, ham-like loin, usually pre-cooked and mild. Often used in Eggs Benedict but a far cry from real British bacon. Get the scoop at Taste of Home.

• Peameal Bacon: Cured pork loin rolled in yellow pea meal or cornmeal, lean and unsmoked. A Canadian classic but a different beast altogether. Read more from Food Network Canada and Canadian Food History.

• American Bacon (Streaky): Cut from the belly, with long fat streaks and a crispy, salty flavour. Perfect for a BLT but no substitute for a proper rasher. More details at Serious Eats.

Shop our Bacon Here!