Where To Buy Irish Bacon

Imported Irish Rashers (Bacon) produced entirely on the island of Ireland.Quality assured, fully traceable to family farms in Ireland where happy and healthy pigs roam freeand lead to great tasting pork. Certified by the Irish Food board or Bord Bia as originating inIreland.

where to buy irish bacon

If you've ever stayed in an Irish bed and breakfast or an Irish hotel you probably had a good Irish breakfast to start your day. An Irish fry consists of Irish sausages, rashers or Irish bacon, black and white pudding, fried eggs, and fried tomatoes.

If you are looking for real Irish rashers then Donnelly cured bacon is perfect for you. It's imported from Ireland where the pigs are sourced only from Ireland. The Irish cured pork loin is imported then sliced in a packing facility in the US. This product cannot be shipped outside of the United States.

Irish bacon is traditionally made from the back of the pig as opposed to the pork belly commonly used in American bacon. In this sense it is more similar to Canadian bacon; both Canadian and Irish bacon are referred to as back bacon but the Irish variety has more fat and often cut into a round shape. Both are cured and are about the same thickness, significantly thicker than American bacon. The fat surrounding the meat gives Irish bacon its distinctive taste, enhancing its flavor. It is typically cooked until done but not until crisp like American streaky bacon.

A little less fatty than American bacon, Irish bacon is meatier and leaner. It is a great addition to sandwiches, especially delicious in club sandwich or a monte cristo, and makes an excellent ingredient for making frittatas, omelets, salads, and pasta. It can often be cooked and prepared the same way as the streaky U.S. variety although the main difference is that it is not cooked to a crisp.

Irish bacon can also be sliced into strips and added to salads or cut into small cubes and used as garnish for a wide variety of dishes. It is best as a breakfast item and can accompany pancakes, waffles, eggs, or toast. As a light lunch, it is delectable with potatoes or rice.

Discover our quality British & Irish meat products: British Breakfast Bangers British Bangers - Garlic & Herb Sausages British Bacon British Bangers Irish Bacon Bacon Rashers Irish Bangers English Bangers HOME STOREABOUTTESTIMONIALSFAQsWHOLESALEVIEW CARTCONTACT(function(d, s, id) var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.5&appId=264124250343165"; fjs.parentNode.insertBefore(js, fjs);(document, 'script', 'facebook-jssdk')); The Online Source in the U.S. for English & Irish Specialty MeatsWelcome to our online store for the U.S., where you can now buy authentic English and Irish "banger" sausages and English and Irish bacon. Simply the best British food online, delivered to your door.

Simply the best back bacon on the market today, British, Irish, or Danish! We source the highest quality hogs fed on a mixture of barley and corn. We then hand trim and cure the loins according to traditional methods and apply a subtle smoke from an applewood log fire. The end result is a delicate flavor that brings back memories of home. Packed in 8oz retail packs, 2 packs per 1lb. ordered.

Visit us in Southwest England and try some of our hand-made English & Irish "bangers" and sausages, Irish style back bacon, and other specialty sausages and meats. If you cannot make the journey, just click any of the links above to learn more about us, how you can purchase our English bangers and bacon in America, and how we might better serve you. Thank you for your interest in our family's heritage.

PLEASE NOTE: Frozen meats such as sausages, bacon, black pudding and white pudding can be shipped upon request. All frozen meat orders placed online will not be fulfilled unless the above process is completed.

Place a large stockpot over medium heat to medium-high heat. Cut the bacon strips into 4 pieces each with a knife. Separate the bacon pieces and place them in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.

Meanwhile, peel the onion and cut it into 8 wedges. Then cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges. Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.

Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward. Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage have a tender silky texture. Stir once or twice while cooking. Taste, then salt and pepper as needed.

No need to pull out paper towels to pat the bacon dry. The bacon grease that comes off the bacon slices will only be a few ounces, and it will help create the flavor of the recipe and enhance the taste as the cabbage cooks in it.

I hope you will obtain a slab of Irish boiling bacon and try the recipe again in the more authentic manner. There are a number of retailers of Irish and British goods in the US that you could obtain it from.

I will be making this tonight as it looks yummy. I do not have access to Irish bacon and my children hate corned beef. Scottish by background, but will honor the Celts today.Thank you for posting this quick, doable recipe. Fingers crossed my picky eater (who loves bacon) will eat this.

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.

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 exactly the same as British bacon; both are cut from the back of the pig. Common and cheap as chips, streaky bacon is what the Americans refer to as 'American Bacon'. What the author calls 'round Irish Bacon' is simply called a 'medallion' or trimmed. This is popular in the UK, Ireland, Australia and NZ. anon940870 March 20, 2014 I have just had some Danish bacon with my Irish denny sausages and organic mushrooms and the danish bacon is quite salty but gorgeous. I much prefer Danish bacon to the Irish brands but prefer the Irish Denny, Cookstown (sausages and rashers are lovely as is their white pudding!) brands, all cooked lovingly in a light olive oil with a dash of black pepper, some dip (fried bread triangles) and a hot cup of sugary tea! Lip smacking goodness! Everyone who reads this, book a flight, or book a cruise and come to Ireland! anon315883 January 25, 2013 @Jerryroreo: Where did you get that info? Hilarious! anon284995 August 13, 2012 I think it's a bit harsh to say that the article is completely wrong. However, it's not completely accurate. In Ireland, 'bacon' and 'rashers' are considered two very different things.'Bacon' is a chunk of salt-cured meat (from the back, as the article says) - it's not quite correct to describe it as a 'joint', as that term tends to be used for other parts of the pig. As post 12 says, Irish people would tend to refer to it as a 'flitch' - the size varies, but generally it means a chunk large enough to feed a family. 'Rashers' are simply thin slices cut from this bacon piece. In my area (Co. Clare), 'rashers' are used in a fry-up, not with cabbage. The 'bacon' in 'bacon and cabbage' refers to the uncut flitch, which is usually boiled (generally with at least one or two changes of water to get rid of the salt) and then the cabbage is boiled in the water along with the bacon. I remember the older people used to insist on the bacon being boiled for about three hours, with the cabbage added after the first hour. Thankfully, people don't tend to treat the cabbage quite so badly nowadays! anon284818 August 12, 2012 Go to Newport, in Mayo, for the best whole cured 'flitch' going. Get your local butcher to cut it up into 'rashers.' anon255468 March 17, 2012 Corned Beef and cabbage is an American invention. However, the corned beef is actually borrowed by Irish immigrants in the early 1900s from the Jewish. anon231930 yesterday Speaking as a Donegal man who has lived in the US for a long time, I can say that this article is actually right -- contrary to what some other commenters have said.Ireland has only recently gotten American-style bacon, and it's called that on the package, and is just as greasy and useless as in the States."Rashers" does indeed refer to what Americans call "Irish bacon" and what the Irish call "bacon".And Canadian bacon is distinct but roughly similar. anon83367 May 10, 2010 Speaking as a Wexford man, brought up in London, UK, I find this site to be completely bogus. I suspect it's written by someone, who has never eaten bacon.1453 anon69915 March 10, 2010 Irish bacon is cured back bacon same as Canadian bacon and is a traditional dish in Ireland, boiled with cabbage and potatoes and we have it usually once a week. rashers are usually slices of the same cut of meat same as Canadian but we Irish leave the fat and rind on. Streaky rashers or bacon is what is popular in America and cooked 'till crisp. when I was a child and was sent to shop for rashers and if I brought home streaky rashers instead of back rashers I'd get a wallop across the head and have to go back to shop to get decent rashers. nowadays I love both American bacon and Irish rashers. anon53040 November 18, 2009 This is completely wrong. This describes what the Irish call "rashers." Rashers are similar to American bacon. Irish "bacon" is a cured cut of pork that is, as the previous poster pointed out, typically boiled and served with cabbage and potatoes. jerryroreo March 18, 2009 Irish Bacon is used in Ireland with cabbage as their traditional St. Pat's day meal.Unlike the US version of Corned Beef & cabbage, which is strictly an American invention. anon14213 June 12, 2008 Pancetta is unsmoked and traditionally tied and rolled. Lardo is cured back fat. Post your comments Please enter the following code: Login: Forgot password? Register: window.stockSnippets = window.stockSnippets ; window.stockSnippets['ss_rhs'] = ` `; By: Henryk Falkiewicz Blood pudding, which is sometimes served with Irish bacon. By: snyfer Eggs may be served with Irish bacon. By: marysckin Irish bacon makes a great addition to soup. By: Mat Hayward Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon. Categories

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