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Award-Winning Bacon, Gammon and Black Pudding
Owton’s selection of gammon, bacon and black pudding makes preparing delicious, high-quality meals effortless. Whether you’re roasting a gammon joint for a Sunday dinner or grilling back bacon for a hearty breakfast, we offer only the finest cuts. Don’t forget to add our famous black pudding for a complete meal!
Owton’s delivers across England, using our own refrigerated vans for local areas. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order online.
Bringing Home the Bacon!
Already love Owton’s bacon, gammon or black pudding from your favourite restaurant, pub or café? We supply our award-winning meats to over 1000 trade clients, so there’s a good chance you’ve already enjoyed our products – why not bring that same premium taste to your own home?
Our products, including 30-day cured green back bacon, 30-day smoked back bacon and black pudding, have won five gold medals at the prestigious Q Guild Smithfield Awards, scoring a perfect 100 and earning the title of Best English Bacon product!
Bacon, Gammon and Black Pudding Recipes & Top Tips
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Frequently Asked Questions
Below, you’ll find cooking advice, recommendations on what goes well with our bacon, gammon and black pudding. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
Yes, you can boil a gammon and it’s a great way to keep the meat moist and tender. Simmer it gently in water or stock, often with added herbs, onion, and spices for extra flavour, then finish with a glaze in the oven if you like.
Yes, bacon can be cooked from frozen, especially if the rashers are individually frozen or easy to separate. Just place them in a cold pan and start cooking over a low heat. This allows the bacon to gently thaw and release moisture before crisping up. Once defrosted in the pan, you can turn up the heat to cook as normal. It’s a convenient option when you’ve forgotten to take it out the night before.
To cook black pudding, start by slicing it into rounds about 1 to 2cm thick. Heat a little oil in a pan over medium heat and fry the slices for 3 to 4 minutes on each side until they are crisp on the outside and hot through the middle. You can also grill or oven-bake black pudding if you prefer a less oily method, just be careful not to overcook it as it can dry out! It is a classic with a full English breakfast but also pairs well with scallops, salads or mashed potato.
A classic honey and mustard glaze is one of the best options for gammon, adding a delicious balance of sweetness and tang that complements the salty richness of the meat. Simply mix honey with wholegrain or English mustard and brush it over the gammon during the final stage of cooking. Other great glaze ideas include maple syrup with a pinch of chilli, brown sugar with cloves, or even a spoonful of marmalade for a citrusy twist. Glazing helps create a glossy, caramelised finish that’s perfect for serving hot or cold.
It really comes down to personal preference. Streaky bacon has a higher fat content, which means it crisps up beautifully in the pan or under the grill, making it perfect for wrapping around sausages, adding crunch to salads, or layering in a burger. Back bacon, on the other hand, has a larger portion of lean meat with just a strip of fat, so it’s a bit more filling and great for classic breakfasts or hearty bacon sandwiches. Both have their place, depending on the texture and flavour you’re after.
Black pudding is cooked during the production process, which means it is technically ready to eat straight from the pack. However, most people choose to heat it up to enhance the flavour and improve the texture. Frying, grilling or baking helps create a crisp outer layer while warming the inside, bringing out its rich, savoury taste.
