Pan bacon is the classic British breakfast — a hot frying pan, rashers laid flat, and a crispy edge without the oven. Smoked Back Bacon 454g brings that proper smoke; Unsmoked Back Bacon 454g is milder when you want the pork flavour to lead. Shop both in bacon and back bacon.
Pan method
Lay the rashers in a cold or gently preheated pan so the fat renders slowly — starting cold gives you flatter, less curled bacon. Medium heat, not screaming hot, or the outside burns before the fat softens. Cook 3 to 6 minutes a side depending on thickness and how crisp you like it, turning once or twice. Drain on kitchen paper. Do not add oil unless the pan is bone dry; back bacon carries its own fat. Smoked packs brown a touch faster — watch the last minute so the sugar notes in the cure do not catch. One layer only; overcrowded rashers steam and stay pale.
Grill and oven backup
No pan: grill medium-high 4 to 6 minutes a side, or oven 200°C for 12 to 18 minutes on a rack over a tray. Save the pan fat for eggs or fried bread. Browse back bacon when you want smoked or unsmoked packs, and bacon for streaky beside.
What to serve
Eggs, toast, mushrooms, and tomatoes for a full English, or a bacon sandwich with brown sauce. Leftover cooked bacon keeps a day in the fridge — reheat gently or chop into a pasta sauce. Freeze spare packs flat so they thaw evenly for midweek breakfasts.
Times above are a guide for home ovens, air fryers and pans — 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 pans 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.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.