Farm Cured Bacon

Hand Dry Cured Farm Bacon: Made the Old-Fashioned Way, Right Here on Owl Farm

If you’ve ever tasted bacon that’s genuinely worth slowing down for, it’s usually because someone took the time to do it properly.

At Owl Farm, our bacon is hand dry cured here on the farm, using traditional methods that put flavour first. No shortcuts, no rushing, and no trying to make it taste like “everything else.” Just proper curing, done with care, so you get that deep, savoury bacon flavour you remember.

What does “hand dry cured” actually mean?

Dry curing is the old-school way of making bacon. Instead of pumping the meat full of water and brine, we rub the cure in by hand and let time do the work.

That slower process matters because it:

• Builds a richer, meatier flavour

• Gives you bacon that fries beautifully without flooding the pan

• Creates a firmer texture with a proper bite

• Helps the bacon keep its character (and not shrink into nothing)

In short: it tastes like bacon should.

We leave the rind on — on purpose

A lot of bacon has the rind removed because it’s “easier” or looks tidier in a packet. We keep ours traditional and leave the rind on.

Why? Because the rind:

• Helps protect the meat during curing

• Adds extra flavour when cooked

• Gives you options: crisp it up, leave it on for moisture, or trim it off if you prefer

It’s a small detail, but it’s one of those old-fashioned choices that makes a big difference.

Our bacon range: four proper flavours

We cure in small batches and keep the range focused on what we genuinely love to eat. Here are the four you’ll find at Owl Farm.

1) Dry Cured Back Bacon

This is your classic, everyday hero — deeply savoury, balanced, and incredibly versatile.

Perfect for:

• A proper bacon butty

• Breakfast plates

• Wrapping around chicken or veg

• Anything that needs that unmistakable bacon hit

2) Smoked Back Bacon

Our smoked back bacon brings a gentle smokiness that complements the pork rather than overpowering it.

Perfect for:

• Brunch and breakfast

• Carbonara-style pasta

• Bacon, egg and tomato sandwiches

• Dishes where you want warmth and depth

3) Maple Cured Bacon

A favourite for anyone who likes a touch of sweet with their savoury. The maple cure gives a subtle sweetness that caramelises beautifully in the pan.

Perfect for:

• Weekend breakfasts

• Pancakes (obviously)

• Burgers

• Chopping into salads or roasted veg trays

4) Old Fashioned Middle Bacon

Middle bacon is the best of both worlds — a generous cut that includes both the lean back and the streaky belly.

Perfect for:

• A classic full English

• Bacon sandwiches with a bit more bite

• Grilling

• When you want the lean and the richness in one rasher

A quick cooking tip (so you get the best from it)

Because dry cured bacon isn’t pumped full of water, it cooks differently — in the best way.

• Use a medium heat and give it a little time

• You’ll get better browning and flavour

• Less water in the pan means more crisp edges and proper caramelisation

Why we do it this way

We farm and produce the way we believe food should be made: traditional, honest, and full of flavour. Dry curing by hand takes longer — but the result is bacon with real depth, made with care, and worth making room for in your fridge.

If you’ve not tried hand dry cured bacon before, start with the Dry Cured Back Bacon. If you already know what you like, go straight for the Old Fashioned Middle — it’s a proper treat.

Ready to try it?

Keep an eye on our availability online and at the markets — we cure in batches, and once it’s gone, it’s gone.

If you’re not sure which one to choose, ask us at the stall and we’ll point you to the right pack for how you like to cook.