Spotlight on Bacon

May 10, 2025

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Bacon British Food Newsletter

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FANCY A BACON BUTTY?

We’re Spotlighting Our Proper British Bacon!

There’s bacon — and then there’s proper British back bacon.

Thicker, tastier, and cured the right way, ours is the kind you remember: meaty rashers with just the right balance of fat, crisped to perfection in a hot pan.

No streaky bacon here. This is how bacon’s meant to be!

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English Bacon - Wet Cured

A pound of authentic Quality English bacon made exactly as the butchers do back home. While American bacon comes from the pork belly, British bacon comes from the loin, giving you more juicy meat for your rasher. Goes great with eggs, sausage and black pudding to make a great fried breakfast.

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Smoked Bacon

Our British-style Smoked Bacon is dry-cured and traditionally smoked for a rich, savoury flavour that’s unmistakably proper. With a perfect balance of smokiness and salt, these rashers are ideal for a full English breakfast, a classic bacon butty, or crisped up and crumbled over a salad. Made to British standards with thick, hearty cuts, this is bacon the way it should be—robust, flavourful, and ready for the frying pan.

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Build the Perfect Bacon Butty

We get asked a lot: “What’s the best way to enjoy your bacon?”
And honestly — nothing beats a classic bacon sarnie.

Ingredients:

2 slices of thick white bread (Henllan’s White Box does nicely)

A few rashers of Parker’s British back bacon

Butter (unsalted or salted — we’re not fussy)

Brown sauce or ketchup (we’ll let you argue that one)

Method:

1. Fry your bacon in a hot, dry pan until the edges are crisp and the fat is golden.

2. Remove the bacon and, using the glorious leftover grease, lightly fry the bread until golden on one side (trust us on this).

3. Stack the bacon onto the fried side, lash on your sauce of choice, press together, and devour immediately.

Optional: Eat standing by the kitchen counter, tea in one hand!

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