Updated 30 September 2026
Smoked or unsmoked bacon? In Britain, it's a question of taste that divides households, and a choice you'll make on every pack. Both start the same way, as cured pork. The difference is one extra step: smoking. That changes the flavour, the colour and which dishes each suits best. Here's a butcher's guide to the difference, and when to use each.
How bacon is made
All bacon starts as pork, usually the loin (for back bacon) or the belly (for streaky), which is cured with salt. The cure preserves the meat, seasons it and gives bacon its pink colour and characteristic flavour.
- Unsmoked bacon (sometimes called "green" bacon) is simply cured and then sliced.
- Smoked bacon is cured and then smoked, traditionally over wood such as oak, beech or hickory.
The difference at a glance
| Smoked | Unsmoked | |
|---|---|---|
| Flavour | Deep, savoury and smoky | Milder, sweeter, more "porky" |
| Colour | Often darker, with a golden-brown rind | Paler pink |
| Best for | Fry-ups, sandwiches, carbonara, stews, wrapping | Delicate dishes, creamy sauces, when you want the pork to shine |
| Pairs with | Eggs, beans, pulses, cabbage | Chicken, leeks, peas, cream |
Which should you choose?
It mostly comes down to taste, but there are a few guidelines.
Choose smoked bacon when you want the bacon to add flavour to the whole dish: a full English breakfast, a bacon butty, pasta carbonara, a bean or lentil stew, or bacon-wrapped chicken. The smokiness carries through.
Choose unsmoked bacon when you want a cleaner pork flavour that won't overpower other ingredients: a creamy bacon and leek sauce, a quiche, bacon with chicken, or for children who find smoked bacon too strong.
Back or streaky?
The other big choice is the cut.
- Back bacon comes from the loin, with a lean "eye" of meat and a tail of fat. It's the classic British rasher.
- Streaky bacon comes from the belly. It has layers of fat and meat, and cooks up crisp.
Both come smoked or unsmoked. For more, see back bacon vs streaky bacon.
Our bacon
- Smoked Back Bacon 454g (£5.49): 1lb of smoked back bacon.
- Unsmoked Back Bacon 454g (£4.99): 1lb of unsmoked back bacon.
- 5lb Smoked Streaky Bacon (£25.99): a 5lb (2.27kg) bulk pack of smoked streaky.
- 5lb Unsmoked Back Bacon (£19.49): a 5lb bulk pack of unsmoked back.
We also sell smoked back and unsmoked streaky in 5lb packs. See buying bacon in 5lb packs.
Does smoked bacon cook differently?
Not really. Both cook the same way, and at the same times:
| Method | Back bacon | Streaky bacon |
|---|---|---|
| Frying pan, medium-high | 2–3 minutes a side | 3–4 minutes a side, until crisp |
| Grill, high | 3–4 minutes a side | 3–5 minutes a side |
| Oven, 200°C | 10–15 minutes | 12–18 minutes |
| Air fryer, 180°C | 6–8 minutes | 8–10 minutes |
Smoked bacon can colour a little faster because of its surface, so keep an eye on it under a hot grill and turn it as needed. See how to cook back and streaky bacon and bacon in the air fryer.
Mixing smoked and unsmoked
You don't have to choose just one. Many cooks keep both in the fridge or freezer: smoked for the weekend fry-up and sandwiches, unsmoked for weekday pasta, pies and chicken dishes. In a stew or a pot of beans, a few rashers of smoked streaky add a lot of depth, while unsmoked back bacon stirred into a creamy sauce keeps it fresh and light. If a recipe just says "bacon", smoked is the usual British default, but either will work. Taste as you go and adjust the seasoning, as both bring salt to the dish.
Is smoked bacon less healthy?
Both smoked and unsmoked bacon are cured, processed meats, and both contain a fair amount of salt. NHS advice is that if you eat more than 90g of red or processed meat a day, you should cut down to 70g or less on average. Enjoy either as part of a balanced diet. If you're watching fat, back bacon is leaner than streaky, especially with the fat trimmed.
Storing and freezing bacon
Keep bacon in the fridge and use it by the date on the pack. Once opened, wrap it tightly and use it within a few days. Bacon freezes well for a month or two; for bulk packs, split the rashers into portions of 4–6 before freezing, with baking paper between layers, so you can take out just what you need. See our meat freezer guide.
Recipes to try
- Full English breakfast with back bacon (smoked)
- Back bacon carbonara, UK style (smoked)
- Creamy bacon and leek tagliatelle (unsmoked)
- Bacon and leek quiche (unsmoked)
Browse all our bacon, including back bacon, streaky bacon and 5lb bacon packs, and all pork.
Smoked vs unsmoked bacon FAQs
What's the difference between smoked and unsmoked bacon?
Both are cured pork. Smoked bacon is also smoked over wood, which gives it a deeper, smoky flavour and often a darker colour.
Which is better, smoked or unsmoked bacon?
Neither is better; it's personal taste. Smoked adds more flavour to fry-ups and pasta, while unsmoked is milder and suits creamy dishes.
What is green bacon?
Green bacon is another name for unsmoked bacon: cured, but not smoked.
Does smoked bacon taste saltier?
Not necessarily. Saltiness depends mostly on the cure, though the smoky flavour can make it seem stronger.
Can you freeze smoked bacon?
Yes. Freeze it in portions, with baking paper between layers, and use it within a month or two for the best quality.