Who doesn’t love bacon??! But any discerning bacon lover will know that there’s bacon and then there’s bacon! Proper, dry cured bacon is a truly wonderful thing, deliciously flavorful with a wonderful texture that just hit all the right spots!

At Honeywell’s we have been dry curing our own bacon for years! We’ve tried and tested many different techniques and recipes over the years until we came up with our fantastic dry, sweet cure middle bacon! We think it’s the business! It as a lovely sweet but not too sweet edge to it, which compliments the salty flavor perfectly. Dry curing the bacon means that no water is added to the product through injecting brine, like most cheaper, mass produced versions of bacon are produced, adding this water to the bacon also increases the weight, meaning the producer gets more bang or his buck! But the product is frankly inferior, in our eyes. Have you ever eagerly opened a packet of bacon only to find it a bit soggy and once cooked about half the size of what it started out as?! This is a result of injecting brine. By not adding water to the bacon, the customer gets more for their money as they aren’t paying for extra weight in water! At Honeywell’s we simply add a dry rub to cure the bacon, so you don’t get that horrible, scummy liquid draining out when you cook your bacon! Just delicious, crispy bacon! Which in our opinion it’s the “bees knees” so why not give it go?

What could be more prefect than to wake up on a Sunday morning to the deliciously, mouthwatering scent of a top quality, dry cured bacon, slowly crisping up to ultimate bacon perfection! Team that with some of our delicious fresh bread, lightly toasted, spread with the obligatory tomato ketchup and topped off with a perfectly cooked, just slightly runny yoked, free range fried egg and that there is a thing a beauty and a breakfast fit for a king or queen! Our mouths are watering already!