Oxford Sandy & Black Dry-Cured Streaky Bacon | 6 rashers

Our dry-cured streaky bacon is crafted the way bacon should be made—slowly, traditionally, and with zero shortcuts. We take choice cuts of high-welfare British pork and dry-cure them by hand with a sea salt rub, allowing the natural pork flavor to concentrate and deepen.

Why Choose Dry Cured?

Most supermarket bacon is injected with saltwater to boost weight, causing it to shrink, shrivel, and boil in white residue when it hits the hot pan. Because we dry-cure our bacon, it doesn’t shrink or leach water. Instead, the fat renders out rich and buttery, leaving you with beautifully golden, ultra-crispy rashers every single time.

Ingredients: Pork (96%), Salt, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate).

Allergy Advice: For allergens, see ingredients in BOLD.

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

FRESH MEAT AVAILABILITY:

We offer fresh pork directly following our scheduled butchery weeks. Select the “Fresh” variation above (when in stock) to order, or follow our social media channels to get notified when we have stock available!

• Facebook: https://www.facebook.com/11oaksfarm/

• Instagram: https://www.instagram.com/11oaks_/

Why You’ll Love It

• No Added Water: Cooks down evenly without white foam or excessive shrinkage.

• Generous Pack: 10 substantial rashers—perfect for weekend family breakfasts or bacon sarnies.

• Crispy Outer Fat: Rare-breed fat renders down cleanly and crisps up for maximum flavor.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

Cooking & Storage Recommendations

• Best Cooking Method: Pan-fry in a dry hot skillet over medium heat for 3–4 minutes per side until the fat is golden and crisp. Alternatively, grill under medium-high heat for 5–6 minutes, turning once.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.