From our Sandbach counter
Dry Cured Smoked Bacon
£6.50
- 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 smoked bacon combines the savoury character of bacon with a distinctive smoky flavour. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a versatile favourite for breakfast, sandwiches and hearty home cooking.How to cook: Grill, pan-fry or oven-cook to your preferred finish, following the product instructions. Turn as needed for even browning and cook thoroughly.Serving ideas: Enjoy with eggs and tomatoes, in a warm bacon sandwich, or chopped into pasta, savoury bakes and salads for a smoky flavour boost.For a classic bacon staple from your local Sandbach butcher, try dry cured smoked bacon. Check the packaging for ingredients, allergens, storage and cooking guidance.
Dry Cured Smoked 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 Smoked 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
Smoky and crisp
Dry cure means less water in the pan — cook it gently and it will crisp beautifully. Save the fat for frying eggs.
What goes with it?
Pancakes and maple syrup, or a carbonara with egg and parmesan. A coffee or a smoked porter.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.