Air fryer bacon is the tidy breakfast win — crisp rashers, less fat spatters, and a free hob. Start with Smoked Back Bacon 454g when you want that smoky hit, or Unsmoked Back Bacon 454g for a milder fry-up. Feeding a crowd or filling the freezer? Butty Back Bacon 2kg is the bulk butty pack. All sit in bacon and back bacon.
Air fryer method
Preheat to 180°C if your machine likes a warm start. Lay rashers in a single layer — slight overlap is fine, stacking is not. No oil needed. Cook 6 to 10 minutes depending on thickness and how crisp you like it; turn or rearrange once at halfway. Thin breakfast rashers finish nearer six minutes; thicker back bacon sits at the longer end. Catch the drips in the drawer or a liner so clean-up stays easy. Crowded basket? Two quick rounds beat one steamed pile. Pull a minute early if you want chewier rashers for sandwiches.
Oven, grill and batch tips
No air fryer: grill medium-high 4 to 6 minutes a side, or oven 200°C on a rack over a tray for 12 to 15 minutes until the fat renders and the edges brown. Smoked packs colour a touch faster — check early so the edges do not go bitter. For butties and big breakfasts, cook a tray of Butty Back Bacon 2kg and keep cooked rashers warm under loose foil. Shop breakfast meats when you are pairing bacon with sausages and eggs.
What to serve
Soft white roll with ketchup or brown sauce, a full English, or crumbled over jacket potatoes. Leftover cooked bacon keeps a day in the fridge — reheat briefly so it stays crisp rather than rubbery. Browse back bacon when you are comparing smoked and unsmoked packs.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.