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Owton’s Top Tips!
Our Smoked Back Bacon (450g) is dry cured the traditional way and gently smoked to bring out a deep, savoury flavour with just the right amount of richness. Each rasher cooks up crisp around the edges while staying tender in the middle, just as proper bacon should.
It’s a go-to choice for a full English, stacked into BLTs, or wrapped around chicken breasts and sausages for an extra hit of flavour. You can grill, fry or oven-bake until golden and sizzling.
Keep chilled and use within a few days, or freeze on arrival for later. It’s classic butcher’s bacon, bold and smoky with real depth in every slice.
Wondering What To Do With Smoked Back Bacon?
About the Cut
Rib Eye Steak
Rib eye steak, cut from the rib section of the cow, is renowned for its rich marbling and robust flavour. This cut includes the eye of the rib and the surrounding muscle (hence the name), making it one of the juiciest and most flavourful steaks available. Rib eye steak is versatile and can be cooked using various methods such as grilling, pan-searing or broiling and with its combination of tenderness and rich flavour, it makes for a favourite among steak enthusiasts and in high-end dining establishments.
Owton’s Top Tips!
Looking for a steak with serious flavour and a buttery bite? Our 2 x 225g Rib Eye Steaks are hand-cut with just the right amount of marbling for that unbeatable tenderness and rich, juicy taste. Bring to room temperature before cooking, season simply with salt and pepper, and sear in a hot pan or on the grill for 2–3 minutes each side for medium-rare (or until its how you like it, 55–60°C is the sweet spot for pink and juicy).
Rest for 5 minutes before serving to let the juices settle, it’s worth the wait! These steaks don’t need much fuss, but if you do fancy taking them to the next level, try a knob of garlic butter or a drizzle of peppercorn sauce. Best enjoyed with chunky chips, grilled veg or a crisp salad. Keep in the fridge for up to 2 days or freeze if needed, just do make sure you defrost fully before cooking.
