Thursday, 13 October 2016

All orders ceased

It is with sadness and regret that we have to report that all orders are now stopped effective immediately. Our supplier has had to stop due to J&D's restrictions and the post-Brexit exchange rate. Please do not make any more purchases as they will have to be manually refunded.

Monday, 26 September 2016

Current stock:

Original - out of stock
Hickoryout of stock
Pepperedout of stock
Cheddarout of stock
Applewoodout of stock
Jalapeñoout of stock
Malt Saltlow stock
Butt Rub fully stocked
Jubilee Seasoning out of stock

Monday, 14 March 2016

Everything back in stock

Yay. We're finally sitting here with overflowing shelves again. After all the issues ordering in a reasonable timeframe from the US, we hope to keep it this way :)

Tuesday, 8 March 2016

Butt rub back in stock

After battling some complicated trans-Atlantic supply issues for a few months, we're delighted to finally announce that we're now fully stocked again with Butt Rub in both jar sizes. Feel free to order away - it's March so BBQ season isn't that far away now!

Tuesday, 16 February 2016

Ketchup Salt discontinued

Sadly J&D's have decided to stop producing Ketchup Salt. Once our final supplies are gone, they're gone. 

Wednesday, 15 July 2015

Warehouse issue finally resolved

Thanks for sticking with us, bacon lovers :) Just to give you guys an update: I've been on the phone to Seattle nightly for several hours trying to get this sorted out. Finally we've got an actual straight answer and we should have stock on the way from the US due to arrive in the next few weeks. We'll be able to get every Bacon Salt flavour as well as Malt Salt and Ketchup Salt but it looks like Butt Rub will be out for the foreseeable future.

Here at Bacon Towers, we can only apologise for the lack of communication in the meantime and the incredible delay you've had to put up with. We've had Bacon Salt withdrawals too!

Again, please accept our apologies and we hope to be bringing bacon back into your life soon!

Monday, 15 June 2015

Warehouse issue

Unfortunately, the Bacon Salt supply warehouse in Seattle is experiencing some issues at the moment which are out of control. The long and short of it is that we will be unable to restock for at least a month. Please accept our apologies for this but it's currently completely out of our control but rest assured we're on the phone every evening to the US trying to get this sorted out in a timely manner.

Thursday, 29 January 2015

Cheddar back at last!

After a too looooooong delay awaiting stock from Bacon HQ in Seattle, we've finally re-upped and flavours are now fully stocked. Hooray!

Wednesday, 3 December 2014

Xmas post 2014

Merry Christmas everyone!

The official Royal Mail last posting day this year is Thursday 18th December. In our experience, you can sometimes be lucky and get packages sent after this date in time for Christmas but we're asking all Xmas orders to be paid for and completed by midnight on the 17th to ensure they will be sent in time to catch the last post. There will be normal deliveries from Royal Mail up until Christmas Eve.

We're also going to be closing for a short time over Christmas from 23rd December until 27th December so all orders made over the short break will be dispatched afterwards.

Hope your Christmas is delicious and bacony! :)
 

Tuesday, 25 November 2014

Thursday, 12 December 2013

Christmas post

Merry Christmas everyone!

The official Royal Mail last posting day this year is 18th December. In our experience, you can sometimes be lucky and get packages sent after this date in time for Christmas but we're asking all Xmas orders to be paid for and completed by midnight on the 17th to ensure they will be sent in time to catch the last post.

We're also going to be closing for a short time over Christmas from 23rd December until 27th December so all orders made over the short break will be dispatched afterwards.

Monday, 25 November 2013

Restocked again

We're happy to be able to report that we've managed to get restocked in almost every flavour again. we are cranking out product to meet demand and should have Original fully stocked again in a day or two. Even though it's still November, we're already been hit by the Xmas rush so there might be some delays.

Tuesday, 22 October 2013

Maple and Natural discontinued

Unfortunately Maple and Natural have been discontinued by the Bacon Gods that be so we have removed it from our site and no longer have any left for sale.

In more positive news, we just received a new shipment today so we're currently fully stocked on everything.

Friday, 31 May 2013

Stock levels update

After a bit of a delay on getting our new batch of Original and a couple of other flavours, we're happy to announce that all outstanding shipments have now gone out. Don't panic! - you'll be getting your Bacon Salt supplies soon.

We're also glad to be able to say that we're now fully stocked of all flavours again except for Natural. So order away :)

Monday, 29 April 2013

Recipe: Sloppy Joes

We have a new recipe out for you to check out: Butt Rub Sloppy Joes. This is a simple but delicious meal that is really quick and easy to make.

If you've used Butt Rub or Bacon Salt in new recipes at home please let us know! We'd love to feature them on the site :)

Monday, 22 April 2013

Better Value Butt Rub

We're delighted to be able to bring you a new product from Bad Byron. We now have the fantastic value massive 660g jars of the incredible Butt Rub. Those of you who have tried this product will know that once you start you can't get enough of it and the 128g jars run out rather sooner than you'd hope.

We are now shipping these catering-size containers of Butt Rub from the UK and, best of all, our price is unbeatable. Even though they are over five times the size of the regular jars, you can get a 24oz container of Butt Rub for just £12.49! Yum!

Thursday, 11 April 2013

Price cuts

Even though we recently suffered from the massive Royal Mail price hikes recently, we're always looking to offer you the best value possible.

So that's why we recently cut the prices of our Bad Byron's products. It's now only £4.49 for a jar of Butt Rub and the prices fall even more if you buy a multipack. Now's the perfect time to plan ahead for a summer of amazing BBQs!

Monday, 8 April 2013

Recipe: pulled pork

This is pretty much our favourite recipe ever. The tastiest juiciest way to cook a pig ever invented. Head on over to read about our method for cooking pulled pork.

Thursday, 4 April 2013

Announcing: Ketchup Salt!

We've got a great new addition now in stock - Ketchup Salt. All the yummy tomato taste of your favourite red sauce without the sog! And just to remind you, we're much much cheaper than Firebox and currently are offering the lowest price in the UK.

It's perfect on fries, burgers, eggs and meatloat and it will keep your chips crispy and your eggs smoking hot. Yum! So why not try it out today?

Tuesday, 2 April 2013

Royal Mail postage increase

It's that time of year again - our beloved postage service has increased their prices again :(

And not by a little bit, by quite a lot! Not content with raising the postage prices 30% last year, they've hit us with a massive 18% increase again already.  So now the minimum price Royal Mail charge for second class shipments is £2.60.

But there is good news! While we have increased our postage charges in line with this change, we will continue to aggressively subsidise these costs so that you don't have to bear the brunt of these price rises. Even ignoring the money we have to spend on packaging materials, we are charging less for postage than Royal Mail charge us. We promise you that our postage charges are more than fair and we'll never make money on postage and packaging.

And that's not all. We have set our prices at a flat rate of £2.59 no matter how big your order is. So it doesn't matter if you order 3 jars or 13 jars - you'll still never pay more than £2.59 in postage fees even if it costs us much much more. Because of this it's now better value than ever to take advantage of our massive savings on Multipacks and Samplepacks.

We pride ourselves on keeping our prices as low as possible. Make sure you check the total cost of your order as many other Bacon Salt vendors charge up to £5 for postage. We're committed to being great value for money.  It's because of this that you can be confident that we are the cheapest Bacon Salt seller in Europe :)

Thursday, 28 March 2013

International prices slashed

We're delighted to bring some good news to you. We've been checking over our figures as the tax year approaches and looking to economise wherever possible. The exchange rate we were using for international shipments has crept rather out of date and we've been able to massively drop our prices in light of this.

Now you can order Bacon Salt anywhere in the EU for just €4.29 for one jar, €11.99 for three jars and only €14.99 for four jars. Plus we've added extra options to let you mix and match between whichever flavours you want. So you're no longer restricted to just Original, Hickory, Peppered and Natural - you also get to try out Cheddar, Applewood, Jalapeño and Maple. We're even offering Ketchup Salt and Malt Salt for international shipping too. Just email us after you order to specify your choices :)

We ship worldwide and offer cheaper rates to EU and other European countries such as Germany, Denmark, Sweden, Spain, France and Norway. And, having checked over other sites selling Bacon Salt in Europe, we're still the cheapest option available. Hooray!

Saturday, 9 March 2013

Baked Bacon Jalapeño Poppers


Slice the jalapeños in half and scoop out the membranes and seeds, setting aside. Next, make the filling by mixing together equal amounts of cream cheese and Cheddar cheese and add a generous amount of garlic, herbs, and Bacon Salt as well as the jalapeño seeds. Meanwhile, preheat the oven to 200°C. Fill each half jalapeño with a generous scoop of the cheesy filling. Place the filled peppers on a tray and bake in the oven until the cheese is golden. Leave to cool for a minute and try not to finish them all at once.

Thursday, 7 March 2013

Sous vide pulled pork

  • Pork shoulder
  • Butt rub
  • Wraps or baps
  • BBQ sauce
  • Optional veggies and refried beans
This is possibly the best recipe we've ever featured. You simply won't get a more delicious meal than this and it's so simple. Just vacuum pack the pork shoulder after liberally seasoning it with the Butt Rub and cook sous vide for 20 hours at 70°C. if you want an even moister result, try 40 hours at 60°C. If you don't have a sous vide immersion circulator, you can simple use the beer cooler or crockpot trick instead.

When you remove the pork, something magical will have happened. It will be fall-apart tender but still perfectly done and incredibly moist. Finish it off with a blowtorch or grill or even by frying in a very hot pan in batches. Serve in wraps or baps and try not to eat it all plain!

Bacon Butt Ribs


The most important thing about cooking ribs well is to cook them low and slow. Before you start, remove the membrane so you can get the seasoning on both sides of the meat and to assist in rendering the fat off. Mix together the Butt Rub and Bacon Salt and liberally apply them to to the rack. Then cook on a BBQ making sure you're using indirect heat at about 100°C. After an hour mist them with the juice. At this temperature, spare ribs take about 5 hours and you should glaze them with the BBQ sauce 20 minutes before they are done. Delicious!

Butt Rub Sloppy Joes


  • 500g fatty beef mince
  • 250g pork mince
  • Hamburger bun or sub roll
  • BBQ sauce
  • Diced onion
  • Butter
  • Butt Rub
This recipe is dead simple. Simply mix the meat together and leave to rest while you sauté the onions in butter at medium heat until they are translucent. Then add the meat in batches small enough that it browns together and doesn't end up boiling in its juices. Cook on as high a heat as possible to maximise the tasty Maillard reaction. Once it's all cooked, add Butt Rub to taste and enough BBQ sauce to coat the meat. Then simply spoon the delicious meat into the bread and serve. Sloppy Joes are even tastier the next day!