At Simon Howie, we’ve been curing bacon in Perthshire for decades, so it’s fair to say we know a thing or two about a great rasher.

Whether you’re building a full Scottish breakfast, piling bacon into a morning roll or adding it to your favourite recipe, one thing makes all the difference: how it’s cured.
That’s why we’re proud to make our bacon the traditional way.

So, what is dry cure bacon?

Dry curing is exactly what it sounds like.
Rather than pumping extra water into the meat during the curing process, the pork is carefully cured using a blend of salt and curing ingredients. Given time, this draws out moisture naturally while developing the rich, savoury flavour that great bacon is known for.

The result is bacon that’s full of flavour, cooks beautifully and lets the quality of the pork do the talking.

Why does dry cured bacon taste different?

It’s all about concentrating flavour rather than diluting it.
Because no water is added during curing, every rasher has a firmer texture and a more satisfying bite. As it cooks, the natural sugars and proteins in the meat caramelise, creating that irresistible golden colour and rich aroma.

It’s a simple difference, but one you can taste.

“My bacon has released white liquid… I thought you said it had no added water?”

It’s one of the questions we’re often asked.
If you’ve ever noticed a white substance appearing as your bacon cooks, don’t worry – it isn’t proof that water has been added.
That white substance is protein.

As bacon heats up, some of the natural proteins in the meat combine with moisture that’s naturally present in pork. The result is a white liquid that can appear on the surface of the bacon before evaporating or browning as cooking continues.
Some packs will produce more than others because every pig is different. Factors such as the cut of meat, its natural protein content and even how quickly it’s heated can all affect how much protein is released. So while it might not look particularly appetising, it’s completely natural.
At Simon Howie, our bacon is dry cured with no added water. Seeing a little white protein during cooking doesn’t change that.

Why does some other bacon fill the pan with water?

If you’ve ever cooked bacon that seems to boil rather than fry, the difference is usually easy to spot.
Some bacon is cured using methods that introduce additional water. As it cooks, that moisture has to escape before the bacon can begin to brown.
Dry cured bacon behaves differently.
Because there’s no added water to cook away, the bacon can colour more quickly, giving you beautifully golden rashers with a rich, savoury flavour.

Smoked or unsmoked?

Whether you love the subtle flavour of our Dry Cure Back Bacon or prefer the rich, distinctive taste of our Beechwood Smoked range, the same care goes into every pack.
Traditional curing takes a little longer, but we believe it’s worth the wait.

A few simple cooking tips

You don’t need to overcomplicate great bacon.

Heat a frying pan over a medium heat.
Add the rashers without overcrowding the pan.
Turn occasionally until the bacon is golden and cooked to your liking.
If a little white protein appears, simply keep cooking. It will usually disappear or brown as the bacon crisps.
Let the bacon rest for a minute before serving.

Prefer the air fryer? Dry cured bacon cooks brilliantly there too, giving crisp edges while keeping the meat tender.