A rasher is Ireland's way of referring to a slice of bacon. Unlike the even strips of bacon found in the U.S., Irish bacon is usually round and could be thought of as a fattier version of Canadian bacon. It's often made from the back meat of a pig - in contrast to U.S. bacon made from the pork belly.
Rashers, also known as “back bacon,” or, more simply to the Irish, “bacon,” are a staple part of any “Full” breakfast. This meaty, salty slice of heaven is a cut of pork that includes some of the pork loin with the pork belly, unlike American bacon, which is exclusively pork belly.
Which may be familiar to you as sausage and bacon. However, the Irish versions are a bit different than their cousins across the pond. Bangers are larger than American breakfast sausage and have a heavier flavor. Rashers resemble ham and taste like a cross between ham and bacon.
The cut of meat is what makes all the difference. American bacon is streaky with fat because it comes from pork belly, one of the fattiest parts of the pig. Rashers, on the other hand, are cut from the loin, located in the middle of the pig's back where the meat is leaner.
Like its Canadian and Irish counterparts, rashers are cut from the loin. A leaner, meatier, and less fatty option than American bacon, it is cut from the pork belly.
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Also known as rashers, belly slices are perfect stir-fried, cooked best over high heat and a short cooking time.
A Rasher is a British and Australian term for a slice or strip of bacon or ham. The closest thing in appearance in North America is a slice of “Canadian Bacon.” Unless you are getting a rasher of streaky bacon, you can assume that it will have a lot of meat on it, like what the Americans call “Canadian Bacon.”
YouTube/milkenobi. Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig. As Australian YouTuber milkenobi points out, the bacon has what looks like a tail and is typically longer than US cuts of bacon.
Full Irish Breakfast
There's typically eggs, sausage, hash browns, beans, and roasted tomatoes. You may also find slices of Irish soda bread. No matter what's served, you know it's going to be hearty!
(In Ulster in Northern Ireland the breakfast is also known as an "Ulster fry.") All full Irish breakfasts include some or all of the following: Bacon, sausages, baked beans, eggs, mushrooms, grilled tomatoes, and perhaps some cooked leftover potatoes made into a hash or a bubble and squeak.
Colcannon (Traditional Irish Potatoes)
Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.
Pan means bread. It's often cooked in a pan, therefore it's pan.
Some late 19th and early 20th century Irish nationalist writers, like D. P. Moran (1869–1936), used the term shoneen (Irish: Seoinín), alongside the term West Brit, to characterize those who displayed snobbery, admiration for England or mimicked the English nobility.
In Ireland, groceries are often referred to as “mess”, as in a “mess of groceries”. Much like in other parts of the English-speaking world, people often use terms like “food shopping”, “buying groceries”, and “supermarket run” to refer to the buying of food products.
Princi Smallgoods have been named as the producers behind the best bacon in Australia. The Perth-based company's full rasher bacon took out the prized position after competing with more than 140 entries.
Irish Bacon or Rashers
This type is also known as “English bacon.” It's another type of back bacon similar to Canadian bacon, but with a layer of fat around the outer edge of the slices. Rashers are a staple of the traditional Irish breakfast.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig.
The term rashers may also be used as in “rashers of bacon,” meaning individual slices. Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon. This makes it quite similar to Canadian bacon. Both are cured and have about the same thickness in slices.
Made from only 10% Australian ingredients.
A rasher (slice) of British back bacon absolutely needs to contain both pork belly and pork loin in order to even be considered suitable for a traditional full English breakfast, the combination of the two different pieces of pork, each with its own characteristics, blend to create bacon heaven and nobody does this cut ...
rasher (n.)
in cookery, "thin slice of bacon or ham," 1590s, a word of unknown origin. Perhaps from Middle English rash "to cut," variant of rase "to rub, scrape out, erase." However, early lexicographer John Minsheu explained it in 1627 as a piece "rashly or hastily roasted."
Back bacon, also called Irish bacon, Rashers, or Canadian Bacon is cut from the loin in the middle of the back of the pig. The texture is similar to ham, meaty, and is on the lean side, with less fat compared to the other cuts of bacon. It is the most common variety of bacon consumed in the United Kingdom.