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slab bacon


  1. Remove the slab bacon from packaging and pat away any excess moisture.
  2. Dice into even sized chunks if your recipe requires this.
  3. Pre heat your heavy based frying pan until it sizzles when you add a drop of oil.
  4. No need to season this meat as the cure will of done this for us.
  5. Don't overcrowd the cooking base, add the diced bacon and toss in the pan being careful.
  6. Cook over high heat turning regularly until a rich, caramalization takes place then reduce heat to medium to continue cooking until golden and cooked through.
  7. Alternatively leave as a slab and cook in a pot with lentils, haricot beans or a classic French casserole.
  8. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.