Bacon By The Box

A Taste of Home: Why British and Irish Expats Crave Familiar Flavours

John Marsden — Thu, 26 Feb 2026 16:13:29 +0000

Moving abroad is a grand adventure, isn’t it? New sights, new sounds, and all that jazz. But for many of us who’ve packed our bags and settled in a foreign land, there’s often one thing that truly tugs at the heartstrings: the food from back home. It’s not just about filling your belly; it’s a deep, emotional connection that makes certain treats utterly irreplaceable.

More Than Just a Meal: The Psychology of Food

Ever wondered why a simple biscuit or a particular brand of tea can bring a tear to an expat’s eye? It’s all down to nostalgia. Food is a powerful trigger for memories, whisking us back to childhood, family gatherings, and those comforting moments that define ‘home’.

The smell of a Sunday roast or the taste of a familiar chocolate bar can instantly transport us, offering a much-needed dose of comfort when homesickness kicks in. It’s a way to feel grounded and connected to our roots, even when thousands of miles away.

The Unmistakable Flavour of Belonging

Beyond memories, food is a huge part of our cultural identity. Sharing traditional dishes is how we celebrate, mourn, and simply connect with others. For expats, it’s a vital way to keep their heritage alive and share it with new friends. Imagine trying to explain Christmas without mince pies, or a proper British cuppa without a digestive biscuit! These aren’t just foods; they’re cultural touchstones.

And let’s not forget the sensory experience. The exact crunch of a crisp, the unique tang of a sauce, or the specific aroma of a spice blend – these are hardwired into us. When local alternatives just don’t hit the mark, that craving for the authentic taste becomes almost unbearable.

The Practicalities: When Only the Original Will Do

Then there’s the sheer frustration of unavailability. Many beloved products simply aren’t sold abroad, or if they are, they taste completely different. British expats, for instance, often yearn for the distinct flavour of Marmite, a proper Cadbury’s chocolate, or even a decent sausage. For our Irish friends, it’s often the familiar taste of Tayto crisps, a comforting mug of Barry’s Tea, or the rich creaminess of Kerrygold butter that they miss most.

These aren’t just random cravings; they’re a testament to how deeply ingrained these established food products are in our lives. They’re not just food; they’re a piece of home we carry with us, a comforting reminder of where we come from, and a vital link to our past.

The Versatile Rasher: Exploring the Culinary Depths of British and Irish Bacon

John Marsden — Mon, 16 Feb 2026 15:56:53 +0000

Bacon is a cornerstone of British and Irish culinary heritage, yet its potential extends far beyond the traditional breakfast.

Whilst the “fry-up” remains a beloved institution, the modern kitchen has rediscovered bacon as a versatile ingredient providing profound depth of flavour. This “umami” quality, derived from curing and smoking, allows bacon to function as both a primary protein and a potent seasoning, bridging the gap between sweet and savoury in creative ways.

Beyond the Breakfast Table

In contemporary cooking, bacon is frequently used to enhance the structural and flavour profiles of diverse dishes. Its high fat content makes it ideal for wrapping leaner meats like poultry, preventing them from drying out whilst imparting a subtle smokiness.

Furthermore, rendering bacon fat provides a rich base for sautéing vegetables or starting a robust soup, such as a Dublin Coddle. The saltiness of the rasher also acts as a natural foil to sweetness, explaining its growing popularity in preserves and even desserts.

Non-Traditional Recipes to Try

To appreciate this versatility, one must look towards recipes that deviate from the standard pan-fried approach. Below are three non-traditional suggestions highlighting innovative uses of bacon in modern British and Irish cuisine.

Recipe	Origin	Key Characteristic	Best Served With
Bacon and Whiskey Jam	Modern Fusion	Sweet, smoky, and piquant condiment	Gourmet burgers or sourdough
Savoury Bacon Scones	British Baking	Salty, crumbly, and rich treat	Salted butter and mature cheddar
Whiskey & Marmalade Glaze	Modern Irish	A citrusy, boozy twist on roast bacon	Roasted root vegetables

Bacon and Whiskey Jam

This piquant condiment is now a staple in gastropubs. By simmering chopped smoked streaky bacon with shallots, garlic, brown sugar, and Irish whiskey, one creates a complex spread. The resulting jam offers a balance of caramelised sweetness and salty depth, perfect for elevating a cheeseburger or a cheeseboard.

Savoury Bacon and Mature Cheddar Scones

Whilst scones are usually associated with jam and cream, the savoury variation is a revelation. Incorporating crispy back bacon and sharp mature cheddar into the dough creates a robust snack. The bacon provides a satisfying texture and saltiness that complements the buttery crumb, making it an excellent accompaniment to soup.

Whiskey and Marmalade Glazed Loin

A modern Irish take on “Bacon and Cabbage,” this involves glazing a bacon joint with bitter orange marmalade and whiskey. The glaze caramelises in the oven, creating a sticky, aromatic crust that transforms the humble loin into a Sunday roast centrepiece. This dish exemplifies how traditional ingredients can be reimagined for the contemporary palate.

Red Meat and Health: What the Evidence Actually Says

John Marsden — Wed, 28 Jan 2026 14:35:03 +0000

Red meat has become a regular target in modern nutrition debates. Headlines often focus on risks, while benefits receive far less attention. Recent research and reviews present a more balanced picture. When eaten in sensible amounts and as part of a varied diet, red meat can make a meaningful contribution to health.

A Nutrient-Dense Food

Red meat is a concentrated source of several nutrients that are difficult to obtain in adequate amounts from other foods. It provides high-quality protein containing all essential amino acids. Red meat provides a high proportion of complete, highly digestible protein per serving, which supports muscle protein synthesis and helps maintain lean body mass across the lifespan. This supports muscle maintenance, tissue repair and normal physical function.

It is also one of the richest dietary sources of vitamin B12, which is required for nerve function and red blood cell formation. Zinc and selenium, both important for immune function, are present in readily absorbed forms. Iron from red meat is haem iron, which is absorbed more efficiently than iron from plant sources. This is particularly relevant for groups at risk of deficiency, such as menstruating women and older adults.

Bioavailability Matters

Nutrition is not only about what a food contains, but how well the body can use it. The minerals in red meat are highly bioavailable. This means smaller portions can deliver meaningful nutritional value. In practical terms, this can help prevent nutrient shortfalls in diets that are otherwise limited or highly restrictive.

Red Meat in High-Quality Diets

Recent studies examining overall diet quality show that red meat can fit comfortably within healthy eating patterns. Diets that included lean red meat alongside vegetables, whole grains and fibre-rich foods were associated with good nutrient intake and favourable gut health markers.

Some research has also linked adequate intakes of nutrients found in red meat, such as zinc and vitamin B12, with normal cognitive and neurological function. These findings suggest that exclusion of red meat without careful planning may increase the risk of deficiency.

Moderation and Choice

Health benefits are seen with moderate consumption, not excess. Lean cuts, sensible portions and unprocessed forms are consistently recommended. Processed meats are treated separately in dietary guidance and are not part of this discussion.

A Balanced Perspective

Red meat is neither a superfood nor a dietary villain. Evidence indicates it can support muscle function, energy metabolism and micronutrient status when eaten in appropriate amounts. As with most foods, context matters. Quality, quantity and the overall diet determine whether red meat contributes positively to health.

Bangers and Mash with Onion Gravy

John Marsden — Wed, 21 Jan 2026 12:23:11 +0000

A Bit of History

Bangers and mash is a British pub classic with roots in the early twentieth century. During the First World War, meat shortages and rationing led to sausages being made with higher water content and cereal fillers. When cooked, these sausages were prone to bursting with a loud pop, which gave rise to the name “bangers”. Mashed potatoes were an economical and filling accompaniment, making the dish popular with working families.

By the mid-twentieth century, the meal had become firmly associated with British pubs and home cooking. Improvements in meat quality reduced the explosive nature of sausages, but the name remained. Onion gravy developed as the preferred sauce due to its low cost, depth of flavour, and suitability for stretching a small amount of meat into a satisfying meal.

Interesting Facts

The term “bangers” dates back to at least 1919.
Cumberland and Lincolnshire sausages are commonly used regional variations.
Onion gravy is traditionally made without cream or wine.
The dish is considered a staple of British comfort food.
Modern versions often use premium pork sausages with higher meat content.

Ingredients

Sausages and Mash

8 pork sausages
1 kg floury potatoes, peeled and chopped
50 g butter
100 ml whole milk
Salt, to taste
Black pepper, to taste

Onion Gravy

2 large onions, thinly sliced
2 tbsp vegetable oil or butter
1 tbsp plain flour
500 ml beef stock
1 tsp Worcestershire sauce
Salt and black pepper, to taste

Method

Place the potatoes in a large pan of cold salted water. Bring to the boil, then simmer for 15 to 20 minutes until tender.
While the potatoes cook, heat the oil or butter in a frying pan over medium heat. Add the sausages and cook for 12 to 15 minutes, turning regularly, until browned and cooked through. Remove and keep warm.
In the same pan, add the sliced onions. Cook over low to medium heat for 10 minutes until soft and lightly browned.
Stir in the flour and cook for 1 minute. Gradually add the stock while stirring to avoid lumps. Add Worcestershire sauce and simmer for 5 minutes until thickened. Season to taste.
Drain the potatoes and return them to the pan. Add butter and milk, then mash until smooth. Season with salt and pepper.
Serve the sausages on a bed of mash and pour over the onion gravy.

Serving Suggestions

Serve with buttered peas or steamed green beans for balance.
Pair with wholegrain mustard or English mustard on the side.
A pint of bitter or a glass of dry cider complements the dish well.
Crusty bread can be added to mop up excess gravy.

This dish is suited to both casual family meals and traditional pub-style service.

A Tasty Tour of Europe’s Cheese Habits

John Marsden — Tue, 17 Jun 2025 15:24:54 +0000

Europe’s Appetite for Cheese

Europeans have a strong fondness for cheese. According to the European Dairy Association (EDA), the European Union cheese production reached a new all-time record of 10.85 million tonnes in 2024. Knowledge sharing platform The Cattle Site says the increase is driven by robust domestic consumption and consistent export demand. “The primary producers – Germany, France, Italy, the Netherlands, and Poland – contribute nearly three quarters of the EU’s total cheese output.”

Top Cheese-Eating Countries

The mapping outfit Landgeist shows that Estonia leads the EU in per capita cheese consumption, with each person consuming about 24.6 kg annually. Ireland follows closely at 22.5 kg, and Finland at 21.2 kg. These figures highlight the significant role cheese plays in the diets of these nations.

Favourite Cheeses Across the EU

Europe boasts a diverse range of popular cheeses. In France, Brie and Camembert are household staples. Italy is renowned for Parmigiano Reggiano and Mozzarella di Bufala Campana. The Netherlands offers Gouda and Edam, while Spain is known for Manchego. And of course, we can’t leave out Ireland—famous for its rich, tangy cheddar, which has become one of the country’s most popular exports. Made mainly from grass-fed cows’ milk, Irish cheddar is prized for its creamy texture and depth of flavour.

Rising Stars in the Cheese World

Recent trends indicate a growing interest in specialty and organic cheeses across Europe. Consumers are exploring unique flavours and artisanal varieties, leading to increased demand for cheeses like Burrata from Italy and Graviera Naxou from Greece. This shift reflects a broader appreciation for diverse cheese experiences.

Final Thoughts

Cheese continues to be a beloved component of European diets, with each country offering its unique varieties and traditions. Whether it’s the creamy textures of French Brie or the sharp notes of Italian Parmigiano, there’s a cheese to suit every palate. As trends evolve, Europe’s cheese landscape remains dynamic, reflecting both time-honoured practices and modern tastes.

Bacon by the Box offers a wide range of cheeses, including an array of cheddar cheeses and speciality cheeses produced by some or Ireland’s top artisan cheesemakers.

Roast Rack of Lamb with Dijon Mustard and Herb Crumb

John Marsden — Tue, 17 Jun 2025 13:09:38 +0000

A Brief History and Background on Rack of Lamb

The rack of lamb has long stood as a prized centrepiece in European cookery, especially in French and British traditions. Cut from the rib section of the lamb, this tender and flavoursome portion gained popularity not just for its rich taste, but also for its elegant presentation. The French coined the term carré d’agneau to refer to the rack, often prepared en couronne (crown roast) or à la persillade (with a parsley crumb crust).

What makes this cut special is its tenderness and delicate flavour, which comes from the young age of the animal. Unlike more robust cuts from older lamb, the rack remains soft and succulent with minimal cooking. It’s often French-trimmed—meaning the bones are scraped clean for a refined look—making it a favourite for formal occasions and celebratory meals.

When cooked in pairs and stood bone-to-bone, the racks take on an almost architectural presentation. This style of cooking not only looks beautiful but also allows the meat to cook evenly while locking in moisture.

Rack of Lamb Ingredients (Serves 4)

2 racks of lamb, French-trimmed (about 8 bones each, 700–800g per rack)
2 tbsp Dijon mustard
Salt and freshly ground black pepper
1 tbsp olive oil

For the Crumb Mixture:

100g fresh white breadcrumbs (preferably from day-old bread)
2 garlic cloves, finely minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese (optional for extra depth)
2 tbsp olive oil
Salt and pepper, to taste

Instructions

Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
Prepare the lamb:
Season the racks generously with salt and pepper. Heat a large ovenproof frying pan over medium-high heat with 1 tbsp olive oil. Sear the lamb racks, fat-side down first, until nicely browned (about 2–3 minutes per side). Set aside to cool slightly.
Make the crumb mixture:
In a bowl, combine the breadcrumbs, garlic, rosemary, thyme, lemon zest, parsley, Parmesan (if using), and a good pinch of salt and pepper. Mix in the olive oil until the crumbs are well coated but not soggy.
Coat the lamb:
Once the lamb has cooled slightly, brush the fatty side with Dijon mustard. Press the crumb mixture onto the mustard-coated surface, ensuring an even layer that adheres well.
Stand the racks:
Interlock the bones of the two racks so they stand together in a curved formation, bone-to-bone. Place in a roasting tray or back into the ovenproof pan.
Roast:
Place in the preheated oven and roast for 25 minutes for medium-rare (internal temperature of ~55°C). Cook a little longer for medium (~60°C), if preferred.
Rest:
Remove from the oven and loosely cover with foil. Rest for 10 minutes before carving.
To serve:
Slice between the bones into individual cutlets and arrange on a warm serving platter.

What Pairs Well with Rack of Lamb?

Red wine: A classic Bordeaux, Rioja, or Syrah pairs beautifully due to the lamb’s richness.
Potatoes: Try buttery mashed potatoes, gratin dauphinois, or rosemary-roasted new potatoes.
Greens: French beans, minted peas, asparagus, or sautéed spinach offer a clean contrast.
Sauce: A red wine reduction, mint chimichurri, or classic jus enhances the savoury flavour.

Final Tip

If you’d like to prep ahead, you can coat the lamb with mustard and the crumb mixture a few hours in advance and refrigerate. Just bring to room temperature before roasting.

Topside of Beef: A Traditional Roast

John Marsden — Sun, 25 May 2025 14:20:33 +0000

A Bit of History

Topside has held its place on British dining tables for generations. Cut from the hindquarter, it is a lean, flavourful joint ideal for roasting. In 18th and 19th-century Britain, topside offered a practical choice for large families. It was easier on the household budget than finer cuts but still provided the grandeur of a roast meal.

Victorian cooks sometimes marinated topside in ale or wine to tenderise it and enhance the flavour. Even today, many cooks still follow this practice, especially for larger joints. Its ability to serve a crowd and pair with classic trimmings makes it a firm favourite for Sunday roasts and special occasions alike.

Interesting Facts

Topside comes from the upper inside leg muscle, making it lean and easy to slice.
A layer of fat is often tied to the top to prevent drying out.
It should always be sliced against the grain to keep it tender.
Traditionally paired with Yorkshire puddings and horseradish sauce.
Popular with cooks seeking a balance between flavour, tenderness, and value.

Topside Ingredients

2kg topside of beef
2 tablespoons olive oil
2½ teaspoons sea salt
1½ teaspoons freshly ground black pepper
4–5 sprigs fresh rosemary or thyme
5 garlic cloves, peeled and crushed
2 onions, thickly sliced
3 carrots, roughly chopped
250ml beef stock or red wine (optional, for the roasting tin)

Optional marinade (recommended for extra tenderness):

250ml red wine
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Method

Marinate (optional but worth the effort):
Place the beef in a large dish. Mix the wine, balsamic vinegar, and mustard. Pour over the beef, cover, and refrigerate for 2–12 hours. Remove the beef from the fridge at least 1 hour before roasting to reach room temperature.
Preheat the oven:
Heat to 220°C (200°C fan) or Gas Mark 7.
Prepare the beef:
Pat the beef dry with kitchen paper. Rub it all over with olive oil, salt, and pepper. Place the onions and carrots in a roasting tin and set the beef on top. Arrange the rosemary and garlic around the joint.
Roast:
Place the tin in the oven and roast for 20 minutes to brown the outside.
Then reduce the heat to 180°C (160°C fan) or Gas Mark 4.
Continue roasting for:
- Rare: 15 minutes per 500g → 60 minutes
- Medium: 20 minutes per 500g → 80 minutes
- Well done: 25 minutes per 500g → 100 minutes
Rest the meat:
Remove the beef from the oven. Cover loosely with foil and rest for 25–30 minutes before carving.
Serve:
Slice thinly across the grain. Serve with traditional sides and gravy.

What Pairs Well with Topside of Beef?

Roast potatoes – golden and crisp.
Yorkshire puddings – essential for a proper British roast.
Horseradish sauce – adds heat and brightness.
Roast carrots and parsnips – caramelised for sweetness.
Buttered greens – such as cabbage or green beans.
Red wine gravy or beef jus – to tie everything together.
Wine pairing: A bold red like a Cabernet Sauvignon, Merlot, or Shiraz.

Toad in the Hole: A British Classic

John Marsden — Thu, 08 May 2025 14:06:20 +0000

A Bit of History

Toad in the Hole is a dish that evokes memories of family dinners and comforting pub fare. Its origins trace back to the early 18th century. The first known reference appeared in a 1747 cookbook by Hannah Glasse, although the version then was often made with leftover meat rather than sausages. Its curious name has puzzled historians, but one theory suggests the sausages peeking out of the batter resembled toads popping out of their burrows.

The dish gained popularity as a hearty, economical meal during times when meat was scarce or expensive. Yorkshire pudding batter stretched a small amount of protein into a filling dish. Over time, it became a beloved staple across Britain, celebrated for its simplicity and satisfying nature.

Interesting Facts

The original versions sometimes used cuts of meat like lamb kidneys or pigeon.
The name has no confirmed link to actual toads or amphibians.
It’s traditionally served with onion gravy and peas.
Despite modern variations, the classic version always features pork sausages.
The batter is identical to that used for Yorkshire puddings.

Toad in the Hole Ingredients

Ingredients

8 good-quality Clonakilty or Lisduggan Farm pork sausages
140g plain flour
4 large eggs
200ml milk
2 tablespoons vegetable oil or beef dripping
Salt and freshly ground black pepper

Method

Prepare the batter:
Sift the flour into a mixing bowl and add a pinch of salt. Make a well in the centre and crack in the eggs. Whisk while gradually adding the milk until the batter is smooth. Leave to rest for at least 30 minutes – this helps achieve a light, crisp texture.
Preheat the oven:
Set your oven to 220°C (200°C fan) or Gas Mark 7.
Cook the sausages:
Place the sausages in a deep roasting tin. Drizzle with the oil or beef dripping. Roast in the oven for 10–15 minutes until they begin to brown.
Add the batter:
Remove the tin from the oven. Quickly pour the rested batter around the sausages. Return the tin to the oven immediately.
Bake:
Cook for 25–30 minutes until the batter has puffed up and turned golden brown. Avoid opening the oven during cooking, as this can cause the batter to collapse.
Serve:
Plate up generous portions with onion gravy, mashed potatoes and your choice of greens. Enjoy while hot and crisp.

Bacon by the Box Serving Suggestions

Toad in the Hole pairs wonderfully with simple, hearty sides that complement its rich, savoury flavours. Here are some popular choices:

Onion gravy – practically essential. The sweetness of slow-cooked onions balances the saltiness of the sausages.
Mashed potatoes – creamy mash works brilliantly to soak up the gravy.
Peas – either garden peas or mushy peas add freshness and a bit of sweetness.
Braised red cabbage – adds a slight tang and a lovely colour contrast.
Carrots and swede mash – a sweet and earthy alternative to plain mash.
Roasted root vegetables – such as parsnips, carrots, or turnips.
Buttered cabbage – lightly sautéed with a bit of black pepper.

For a drink, traditionalists might go for a pint of bitter or ale, while a dry cider also pairs well. If you prefer wine, a medium-bodied red (like a Shiraz or Merlot) can hold up to the richness of the dish.

Browse Ingredients for this Recipe

Visit our online store to purchase the finest Pork Sausages.

Pork Sausages

Traditional Cottage Pie Recipe

admin — Tue, 09 Jul 2024 11:13:52 +0000

Cottage Pie is a treasured comfort food, originating from Ireland and Britain. It’s a hearty dish featuring a mouthwatering mince/ground meat filling topped with creamy mashed potatoes.

This recipe is perfect for expats longing for a taste of home, this recipe is easy to prepare and brings a nostalgic touch to your dinner table. Made with high-quality Irish meat, available from our online store, this dish is sure to become a family favourite.

Cottage Pie Ingredients

500g ground beef (Irish beef preferred)
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Salt and pepper to taste
1 tablespoon olive oil

Using a Food Processor to Make Mince Meat

Using diced beef, trim any excess fat and sinew.
Cut the beef into smaller, manageable chunks if needed.
Place the beef chunks in the freezer for about 15-20 minutes. This helps the beef to firm up, making it easier to mince.
Place the chilled beef chunks into the food processor. Do not overfill; it’s best to work in batches.
Pulse the beef in short bursts until it reaches the desired consistency. Be careful not to over-process; you want a coarsely ground texture, not a paste.
After pulsing, check the beef for any large pieces that need additional processing.
Transfer the minced meat to a bowl and repeat with the remaining beef.

For the Mashed Potato Topping

1kg potatoes, peeled and cut into chunks
100ml milk
50g butter
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional)

Instructions/Method for the Mince Meat Filling

Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onions, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

Pour in the beef broth and bring the mixture to a simmer. Cook until the sauce has thickened, about 10-15 minutes.

Preparing Mashed Potatoes

While the filling is simmering, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes
Drain the potatoes and return them to the pot.

Assembling the Pie

Transfer the beef mixture to a large baking dish.
Spoon the mashed potatoes over the beef mixture, spreading it evenly. Use a fork to create a textured surface on the potatoes.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Let the pie cool slightly before serving.

Bacon by the Box Serving Suggestions

Cottage Pie pairs excellently with a simple green salad or steamed vegetables like peas. An unconventional but delightful side is baked beans – don’t dismiss it until you’ve tried it!

Browse Ingredients for this Recipe

Visit our online store to purchase the finest cuts of Irish beef and other high-quality ingredients for this recipe.

A Guide to Irish Bacon Rashers

admin — Tue, 25 Jun 2024 15:24:00 +0000

Living abroad in Europe often means missing the familiar tastes of home, especially those beloved foods that remind you of that special place. Irish bacon rashers are a cherished staple of Irish food and culture. Whether served in a traditional Irish/English breakfast or a crispy bacon sandwich, rashers hold a special place in the hearts of Irish people.

Rashers offer a distinctive flavour and are available in many types from streaky to dry and wet cured. Authentic Irish/British rashers can be hard to find overseas whether you’re based in France, Germany, or any other European country.

In this guide to Irish rashers, we will delve into the history, cooking techniques, and frequently asked questions often asked by our customers here at Bacon by the Box.

What is a rasher?

First, let’s start with what a rasher actually is. A bacon rasher is a thin slice of bacon, typically cut from a larger piece of cured bacon. The term “rasher” is commonly used in the UK and Ireland to refer to these slices of bacon.

The History of the Bacon Rasher

How did Henry Denny create the first bacon rasher?

The rasher has a fascinating history rooted in County Waterford, Ireland, where our operations proudly reside. In the 19th century, Henry Denny, a visionary butcher from Waterford, overhauled the way bacon was prepared and preserved through a vision to transport it overseas.

Denny perfected bacon-curing techniques, transforming their facility into Europe’s largest bacon curing plant at one point. Impressively, the plant processed approximately 1,000 pigs weekly.

He had big aspirations to export bacon/pork throughout the world, but couldn’t without it spoiling. By slicing the meat into thin strips and soaking it in brine, he found a way to preserve it for long journeys, thus creating rashers. It was a great breakthrough at the time.

Types of Irish Bacon Rashers

Streaky Bacon vs Back Bacon

Irish bacon rashers come in two main types: back rashers and streaky rashers. Back rashers are cut from the loin, making them leaner and meatier, while streaky rashers are cut from the belly and have more fat, offering a crispier texture when cooked. Both types are delicious, but back rashers are particularly prized for their great taste and texture.

Curing Methods for Rashers:

Dry Cure Rashers

The dry cure method involves rubbing the bacon with a traditional dry cure mix often made of salt and sugar, then letting it cure over several days. Dry-cured bacon has a robust flavour and firmer texture, as the moisture is drawn out during the curing process.

Mild Cure Rashers

Mild-cured bacon is less intense in flavour than dry-cured bacon. It is typically cured with a milder mix of ingredients and for a shorter period, resulting in a subtler taste that still retains the essence of traditional Irish bacon.

Wet Cure Rashers

Also known as brine curing, this method involves soaking the bacon in a solution of dry cure mix often – salt, water, and sometimes spices. Wet-cured bacon tends to be juicier and slightly less salty than dry-cured varieties, making it a popular choice for those who prefer a milder taste.

Maple Cure Rashers

Maple Cure utilised a process of curing the bacon with maple syrup, which imparts a sweet, rich flavour that complements the savoury taste of the bacon. This again, is a very popular choice amongst British and Irish consumers.

Oak Cure Rashers

Oak cured bacon follows the same curing process as dry curing. However, after curing the bacon is then smoked over oak wood chips or logs. The oak smoke imparts a distinctive and robust smoky flavour to the bacon, enhancing its taste profile. Oak cured bacon is loved for its rich, smoky aroma and meaty texture, appealing to those who appreciate artisanal and smoked bacon products.

Smoked vs. Unsmoked

Smoked bacon rashers are exposed to smoke from burning wood chips, such as oak or hickory, imparting a distinctive, smoky flavour. This method not only enhances the taste but also helps to preserve the bacon.

Unsmoked rashers offer a pure, natural taste, free from smoky undertones, allowing the intrinsic flavours of the bacon to shine through. While some enjoy them as a standalone meal, many prefer using them to enhance the flavour of various dishes.

What is the best way to cook rashers?

When it comes to cooking rashers (bacon), it’s all about what you prefer. Methods include frying, air-frying, oven-cooking, or grilling, as explained below.

Frying Rashers

Frying is the most popular method for cooking rashers. Heat a non-stick frying pan over medium heat and add you Clonakilty or Lisduggan Farm rashers. Cook for 2-3 minutes on each side (depending on thickness) until they are golden brown and crispy.

Bacon by the Box cooking tip: Try cooking them slowly over low heat with a bit of Irish butter.

Oven-Baking Rashers

Oven-baking is a great way to cook bacon rashers if you want to prepare a larger batch. Preheat your oven to 200°C (400°F). Place the rashers on a baking tray lined with parchment paper and bake for 15-20 minutes (depending on thickness), turning halfway through, until they are crispy and cooked through.

Air-Frying Rashers

For a healthier option, try air-frying your bacon rashers. Preheat your air fryer to 180°C. Place the rashers in a single layer in the air fryer basket and cook for 6-10 minutes (depending on thickness), turning halfway through, until the fat is crispy.

Grilling Rashers

Grilling bacon rashers gives them a delicious smoky flavour. Preheat your grill to medium-high heat. Place the rashers on the grill and cook for 3 – 5 minutes on each side (depending on thickness) until they are nicely charred and crispy.

What are the best brands of bacon rashers?

At Bacon by the Box, we take our bacon selection seriously! That’s why we would like to introduce you to two of the best bacon brands here in Ireland – Clonakilty and Lisduggan Farm.

Rashers from Clonakilty

Clonakilty is a brand name synonymous with quality and tradition in Ireland. From the picturesque town of Clonakilty in County Cork, Ireland, the brand’s origins date back to the 1880s, when Johanna O’Brien began making black pudding using a secret recipe that has since been passed down through generations. Over the years, Clonakilty has grown into an Irish breakfast staple, known for their commitment to traditional methods and high-quality ingredients.

At the heart of Clonakilty’s offerings is their delicious rashers, a quintessential part of any Irish or English breakfast. Made from carefully selected back bacon, Clonakilty rashers are cured to perfection, delivering a rich bacon flavour that is both comforting and satisfying. Their dedication to maintaining traditional curing techniques ensures that each rasher boasts the authentic taste that has made Clonakilty a household name.

In addition to their renowned rashers, Clonakilty offers a range of other traditional Irish products, including their famous black pudding, white pudding, and sausages.

Rashers from Lisduggan Farm

Lisduggan Farm, a name deeply rooted in the heart of Waterford and has been synonymous with premium quality meats since its founding in 1880.

Originating from the Quinlan family butchers, Lisduggan Farm has evolved into a modern food producer while retaining the artisanal practices of old under the guidance of head butcher Trevor Cunningham. Trevor, with his nearly fifty years of expertise, has been pivotal in maintaining the high standards of Lisduggan Farm. His meticulous approach ensures that each product, from bacon to burgers, sausages, pudding, lamb, poultry, and beef, meets the rigorous standards set by generations of the Quinlan family.

At Lisduggan Farm, the star of their offering for us, is undoubtedly their range of rashers. Whether you prefer smoked or unsmoked, wet cured or dry cured, Lisduggan Farm ensures that each rasher will not disappoint.

Lisduggan Farm selection includes:

Lisduggan Farm’s dedication to quality is evident in their unique curing process, which minimises salt content without compromising on that beautiful flavour or appearance. Their smoking process is particularly noteworthy, producing bacon that is free from carcinogenic properties, ensuring a healthier product without sacrificing the traditional smokey taste.

Where to buy Irish Bacon Rashers?

Thankfully, all of our customers throughout Europe can easily order both back bacon rashers and streaky rashers from our online store. Whether you’re located in France, Germany, or another European country, we can deliver the authentic taste of Irish rashers from Bacon by the Box right to your door – check out our delivery dates to learn more about our next dispatch to your location. Order now and enjoy the quality of our premium rashers!