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If you find back bacon rashers too salty, well we have the perfect product, M&M Meats low salt bacon rashers. Test it for yourself, you surprised how great it tastes without having to drink a pint of water after consuming.
The bacon rasher was reputedly invented in 1820 by Henry Denny, an innovative butcher in Waterford City Ireland. Before his invention, bacon was cured in whole, large chunks, which often spoiled in the centre due to the salt failing to penetrate deeply enough.
A bacon rasher is a thin slice of cured bacon, predominantly used in Ireland and the UK. Unlike crispy American streaky bacon, a traditional Irish rasher is cut from the pork loin (like a small pork chop) and includes the ‘eye’ of the meat, yielding a juicier, meatier texture
- Pan-Frying: Cook in a non-stick frying pan (often with a few drops of oil or using their own rendered fat) on medium-low heat for 1 to 3 minutes per side, depending on desired crispiness.
- Grilling: Place on a preheated high grill pan for 2 to 3 minutes per side. This is often the preferred method for getting crispy edges
0.65 kg
