The Bacon Sandwich

Aug 29, 2025

Why Britain Loves a Bacon Butty

There are many great British foods, but few inspire the same loyalty as the humble bacon sandwich. Known affectionately as the bacon butty, bacon sarnie, or bacon bap, this no-nonsense classic has fed generations and become a cultural icon in its own right.

Back Bacon vs. Streaky Bacon

The secret to a proper British bacon sandwich is back bacon. Unlike American streaky bacon, which comes only from the belly, back bacon is cut from the loin with a little belly attached. That means you get the best of both worlds — lean, meaty pork with just the right amount of fat for flavour.

This style of bacon is what gives a British butty its substance. The rashers are thicker, meatier, and far more satisfying between two slices of bread than the crisp, brittle strips more familiar in the States.

A Tradition Centuries in the Making

Bacon has been part of the British table for centuries. From medieval salt pork to the famous Wiltshire cure of the 18th century, pork preservation has always been at the heart of British cookery. By the time the café culture of the 20th century took hold, the bacon sandwich had cemented itself as a worker’s breakfast, a builder’s mid-morning pick-me-up, and a universally loved comfort food.

Today, the bacon butty remains a symbol of home. Simple, affordable, and deeply nostalgic, it’s often the first thing Brits crave when they’ve been abroad for too long.

What Makes the Perfect Bacon Sarnie?

The Bread: A soft white bap or a thick-cut loaf. It should be fresh and sturdy enough to hold the filling, but soft enough to soak up the sauce.
The Bacon: Wet-cured or smoked back bacon, cooked to your liking — whether you prefer it tender or edging on crispy.
The Sauce: The eternal debate. HP Sauce, with its rich, tangy punch, is the classic choice. HP Fruity, with apple and dates, offers a sweeter twist. And then there’s ketchup, a worthy rival for many.

That’s all you need. No fuss, no frills, just bacon, bread, and sauce, working together in glorious simplicity.

Butter or Bacon Fat?

Another hotly contested point in the bacon sandwich debate: do you butter your bread, or let the bacon do the work?

Butter Fans
A thick spread of butter on a soft bap adds creaminess and helps the sauce mingle through every bite. Cold butter against hot bacon is a classic contrast.
Bacon Fat Lovers
Skip the butter and slide your bread straight into the pan after frying. It soaks up the juices and smoky bacon fat, giving you a bap that’s indulgent, rich, and uniquely flavourful.

Whichever side you’re on, there’s no wrong answer — only the satisfaction of a proper British bacon sandwich.

Why Brits Love It

The bacon sandwich isn’t just food, it’s a ritual. It’s the cure for a heavy night, the taste of a Sunday morning, the quick bite grabbed from a roadside café. It’s shorthand for comfort, community, and proper British flavour.

Call it a butty, a bap, or a sarnie — it will always be the sandwich that Britain holds closest to its heart.