From our Sandbach counter
Dry Cured Bacon
£6.25
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Dry cured bacon is a breakfast favourite with a savoury flavour that suits everything from a simple bacon sandwich to a full cooked breakfast. Find it at The Butcher’s Blade in Sandbach, Cheshire, for a familiar staple to enjoy at home.How to cook: Grill, fry or oven-cook according to your preference and the product instructions. Cook until it reaches your preferred finish, turning as needed for even browning.Serving ideas: Serve with eggs and tomatoes, tuck into a warm sandwich with your favourite sauce, or add to salads, pasta and savoury bakes for extra flavour.For everyday bacon from your local Sandbach butcher, dry cured bacon is a versatile option. Check the packaging for ingredients, allergens, storage and cooking guidance.
Dry Cured Bacon from The Butchers Blade in Sandbach. Choose this around the meal you have in mind, whether it is a breakfast plate, an ingredient for a recipe or a more substantial dinner. Sliced bacon and a gammon joint serve different purposes, so check the selected format before ordering. Let the stated product details guide the flavour and preparation rather than assuming a particular cure or smoking method.
Choosing for your meal
Check the weight, slice or joint option and consider how much the dish needs alongside other ingredients. A breakfast serving and a shared dinner require different planning. Ask Lee about preparation and cooking instructions if these are not specified. Do not infer that the product is ready to eat simply because it is cured; follow this item’s label.
Serving ideas
For breakfast, consider eggs, tomatoes and mushrooms. For a main meal, potatoes and greens are straightforward accompaniments. If you are using it in a sauce or one-pot dish, taste before adding extra seasoning. The accompaniments are suggestions rather than included items. Follow the product instructions for cooking, refrigeration and handling after opening.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Dry Cured Bacon
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Start in a cold pan
Start dry-cured bacon in a cold pan and bring the heat up slowly so the fat renders and it crisps evenly.
What goes with it?
The classic breakfast bap with brown sauce, or a BLT with ripe tomatoes. A mug of tea or fresh orange juice.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.