Rindless smoked middle bacon rashers 300g pack, fresh British pork bacon with balanced lean and fat

Bacon, Rindless, Smoked Middle (300g)

£6.70
Rindless smoked middle bacon rashers 300g pack, fresh British pork bacon with balanced lean and fat
Round piece of cured meat on a ceramic plate with a wooden background
Rindless smoked middle bacon rashers 300g pack, fresh British pork bacon with balanced lean and fat
Round piece of cured meat on a ceramic plate with a wooden background

Bacon, Rindless, Smoked Middle (300g)

£6.70
Serving size serves 2–3 people
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Quantity

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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Rindless smoked middle bacon from British pork. Middle bacon gives you the whole rasher, the lean eye of back bacon and the streaky tail together, and with the rind removed it cooks flat and even, straight from pack to pan. A smoky, generous rasher with zero trimming.

What is rindless middle bacon?

Middle bacon is the long rasher that combines back and streaky in one cut. Rindless means the outer skin has been removed before packing, so the rashers lie flat, crisp evenly and need no prep. The smoked cure runs through both the lean and the streaky parts.

How to cook rindless smoked middle bacon

Lay the rashers in a cold, dry pan and bring up to a medium heat so the fat renders before the meat crisps, turning once. Under the grill, three to four minutes per side. One rasher fills the plate, which makes it a natural for the full English.

Prefer the rind left on? Try the rind on smoked middle bacon, or the rind on unsmoked middle bacon for a milder cure. Browse the full British bacon collection.

salt sugar preservatives Sodium Nitrite antioxidant sodium ascorbate
Allergens are highlighted in bold.

Nutrition Typical Values Per 100g
Energy:
1490 kJ / 359 kcal
Fat:
32.5 g
of which saturates:
11.5 g
Carbohydrate:
< 0.5 g
of which sugars:
< 0.5 g
Protein:
16.0 g
Salt:
2.6 g

Pan-Fry:
Heat a non-stick frying pan over medium heat.
Place bacon rashers in the dry pan (no oil needed).
Cook for 4–6 minutes, turning occasiolly, until crisp and golden brown.

Grill:
Preheat grill to medium-high heat.
Lay rashers on a foil-lined grill tray.
Grill for 4–5 minutes on each side until cooked to your liking.

Keep refrigerated below 3°C. Once opened, consume on the same day. Suitable for freezing on day of purchase for up to 6–9 months. Defrost thoroughly in the fridge before cooking.

Sealed fresh pack designed for chilled storage.
Packaging recyclable where facilities exist (check local recycling guidance).

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →