Smoked Streaky

Smoked streaky is the fattier, crispier rasher, and ours is cut thick. Streaky crisps up very well when cooked slowly: lay the rashers on a rack in a hot oven for 15 to 20 minutes, or fry them gently until golden. Use it to wrap chicken or pheasant, crumble it over soup, or put it in a roll. Our smoked streaky bacon adds a smoky depth to beans, stews and chowder.