Rashers are an Irish culinary staple that often perplexes those outside of Ireland and the UK. Commonly known as bacon in their native lands, rashers are a beloved breakfast component and much more. According to the Irish Food Board, Bord Bia, Irish pork production accounts for a significant portion of the country's agricultural output, with a notable emphasis on quality and sustainability.
Unlike the streaky pork belly bacon popular in the United States, Irish bacon is crafted from the leaner back cut of the pig, akin to what North Americans refer to as Canadian bacon. This type of bacon, which is both cured and sliced to a similar thickness as its Canadian counterpart, is traditionally cooked through but not crisped to the extent of American bacon. Whether you're enjoying a hearty Irish breakfast or simply savoring a slice, understanding the nuances of rashers can elevate your culinary experience.
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. Both are cooked until done but not crisped like American bacon.
Unlike its Canadian cousin, Irish bacon tends to have a layer of fat around the meat, which many feel enhances flavor. To further confuse matters, some companies now make versions that are similar in cut to American bacon and should be cooked until crispy. It is normally a great deal thicker in cut than American bacon, but is prepared in the same manner.
Irish bacon is also similar to pancetta — the Italian cured meat made from pork belly. In fact round versions can make an excellent substitute for pancetta in recipes. Either one can stand in for the other in recipes, though the Irish bacon will be sliced much thicker than pancetta. This is of little consequence in recipes that call for diced pancetta.
When one makes a traditional Irish breakfast of eggs, white pudding, blood pudding and bacon, Irish bacon of the round variety should be used. Alternately one can substitute Canadian bacon, or even slices of ham. The Irish and English tend to prefer this type of bacon as a breakfast meat to American bacon, although one may find American bacon offered in hotels or restaurants catering to American tourists.
Irish bacon is a great addition to sandwiches, spicing up a club sandwich or a monte christo. It’s also well adapted for use in omelets, frittatas, or in an Italian dish of pasta with peas. It is a little less fatty than American bacon, so it may be a better choice for maintaining heart health. However, no bacon is exactly fat free, and Irish bacon derives some of its flavoring from the marbled fat running through each slice.
