09/08/2026
BBTB News!!
There’s nothing quite like the smell of bacon sizzling in the pan. Whether it’s piled into a breakfast roll, served alongside eggs or tucked into a sandwich, bacon has a habit of making breakfast that little bit better.
But have you ever wondered why some bacon tastes stronger, cooks differently or shrinks less in the pan? A lot of it comes down to how it is cured.
Dry Cure Bacon: Big on Flavour
Dry curing is the traditional way of making bacon. The meat is rubbed with salt and seasonings, then left to cure over time.
Because no extra water is added, moisture is naturally drawn out of the meat. The result is bacon with a firmer texture, a stronger flavour and generally less shrinkage when it hits the frying pan.
If you like your bacon with plenty of flavour and a more traditional feel, dry cure could be the one for you.
Wet Cure Bacon: A Breakfast Favourite
Wet curing, also known as brining, involves curing the bacon in a mixture of water, salt and seasonings.
It is a quicker curing method and is widely used by many well-known bacon producers. Wet cure bacon tends to have a softer texture and can release a little more moisture during cooking.
For many bacon lovers, it is the familiar taste and texture they already know and enjoy.
Which Bacon Should You Choose?
Why choose just one?
At Bacon by the Box, we stock a tasty selection of both wet cure and dry cure bacon, so you can find the bacon that suits your breakfast best.
Fancy something traditional and full of flavour? Try a dry cure. Prefer your usual breakfast favourite? Pick a wet cure.
Better still, try both and decide for yourself.
Head over to the Bacon by the Box website and find your next breakfast favourite. Can’t decide? Try our Bacon Taster Pack and sample a selection of the different bacon varieties we offer.
www.baconbythebox.com
