If you've ever wondered what makes British bacon British, you're in the right place. Whether you're a Brit living in Germany missing a proper fry-up or a German who has fallen for a full breakfast, there's no way around bacon. And it's good for far more than breakfast. But bacon isn't just bacon. Here we explain what makes good bacon, how to recognise quality, and the not-so-secret secret behind the way British bacon is made.
What is bacon? British bacon and the rest
Bacon comes in many forms. So what's the difference between American or Canadian bacon, German Frühstücksspeck and British bacon? The taste, obviously. We at Geordie's Great British Bacon are a little biased when it comes to bacon for a traditional English breakfast.
In general, bacon is cured and often smoked pork. Its flavour comes down to two things: which part of the pig is used, and the method that turns the pork into bacon.
While American and German breakfast bacon is made mainly from the belly, Brits swear by back bacon. It's cut from the loin, usually with a piece of belly attached. It has nothing to do with German “Rückenspeck”, which is almost pure fat. Canadian bacon comes entirely from the loin muscle and is leaner still. Back bacon also comes as bacon medallions, cut purely from the loin.
The main types at a glance:
- Streaky bacon (USA, Germany): from the belly, marbled, goes crispy in the pan. The classic for a quick fry.
- Back bacon (UK): from the loin with a strip of belly, meaty, oval rashers. The classic for a Full English and a bacon sandwich.
- Canadian bacon: entirely from the loin muscle, very lean. For breakfast and sandwiches.
- German Rückenspeck: back fat, almost pure fat. For larding, lard and sausages.
To judge the quality of bacon, look at the ratio of meat to fat. Good products have more meat. The colour helps too: bacon should look natural, neither artificially red nor watery.
The product: composition and thickness of English bacon
Anyone looking for traditional British bacon in a German supermarket will rarely find it. For many Brits living here, that means the taste of home stays out of reach. And Germans who fancy cooking a fry-up seldom get the right result from what's on offer.
At Geordie's you'll find what you're looking for. We supply quality back bacon from the loin, cured and smoked the traditional English way. A high meat content and a balanced amount of fat give the classic flavour, and the solid thickness of the rashers gives that less-crisp, more-chewy bite that will bring on homesickness or wanderlust, depending on where you're from.
Straight to the bacon: here's the range of British bacon from Geordie's.
The method: traditional English production for the authentic taste
Our bacon is made by hand using the traditional English method. Where industrial bacon is often injected with water and packed with additives, ours gets nothing but the classic curing salt mix and the smoke of the smokehouse. At Geordie's we dry-cure for ten days. Then the bacon is cold-smoked for 24 hours over organic beech wood. That's what gives it the unmistakable aroma that tastes of England.
Geordie's Great British Bacon is authentic, top quality and full of flavour. It's suitable for freezing and keeps for up to 30 days in the fridge in its original packaging, so it'll keep you going for a while. And it works in all sorts of dishes. If you're after ideas, have a look through our Bacon Magazine: tips on cooking and grilling with bacon, from snacks to mains.
Who is British bacon for?
British bacon doesn't just excite us Brits. If quality matters to you when choosing meat, Geordie's is the right address. Our British bacon, made to the highest standards, can be part of breakfast, but doesn't have to be. Elaborate dinner recipe, bacon sandwich or barbecue: Geordie's bacon is versatile. Savoury and unique in flavour, it sets the perfect accent in all kinds of dishes.
Who is it for? Anyone who enjoys cooking, grilling, experimenting, flavour and good food. A non-exhaustive list of potential bacon friends, to be extended at will:
- Brits in Germany who don't want to give up the taste of home
- Germans who enjoy a classic full breakfast
- Home cooks and professional chefs
- Barbecue enthusiasts
- Bacon fans from all over the world
Buying British bacon: traditionally made by Geordie's
At Geordie's Great British Bacon you get genuine English quality. We make our classic bacon together with an experienced master butcher, the fifth generation to run his family business. Recipe and method are UK originals, while the pork is quality meat from Germany. After a long phase of development and testing, we at Geordie's can finally offer the authentic British bacon we missed for so long here, and we're happy to share the taste of home with other bacon lovers.
Original English bacon from Geordie's: discover and order now! You can order smoked and unsmoked bacon, mixed packs, bulk packs or bacon in one piece.
Frequently asked questions about British bacon
What's the difference between bacon and German Speck?
In the supermarket, “Bacon” and “Frühstücksspeck” are usually the same thing: thinly sliced belly. English back bacon comes from the loin and is meatier.
Which part of the pig is back bacon?
The loin, usually with a piece of belly attached.
Can you eat bacon raw?
Bacon is cured and smoked, but it isn't usually eaten raw. It's fried or grilled before eating.
How long does the bacon keep?
Up to 30 days in the fridge in its original packaging, and it's suitable for freezing.
Where can I get British bacon in Germany?
Rarely in supermarkets. At Geordie's you order it online, smoked, unsmoked or as a mixed pack.
Hungry yet? So are we! While we throw ours in the pan, have a look at our current range of British bacon. The sooner you decide, the sooner your bacon arrives, always in quality fresh packaging so that aroma and flavour are fully preserved.