Back Bacon Rashers

€ 30.00 EUR
€ 30.00 EUR
*excluding €15 delivery
Not Sold Individually, buy in our meat bundles.

Our bacon is traditionally cured using a traditional recipe. We hang our pigs before and after curing which eliminates the broth you would usually see on the pan after cooking other types of rashers that don’t go through this process. Our Back rashers are thin slices of bacon with the rind left on to give crispiness to the rasher and enhance the flavour. Back rashers are traditionally served as part of an Irish breakfast.

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Back bacon rashers are best suited to frying or grilling. They can be added to many dishes to give them real added flavour such as Penne with Spicy Tomato Sauce and Sizzling Bacon. This is the kind of pasta dish that is perfect for when there’s nothing much left in the fridge. It is very easy to prepare, and great served with a lightly dressed rocket salad.

Cooking Tip: 

Cut the rind every inch along its length, it helps to keep the rasher flat and stops it curling.


Nutritional Facts

Amount per 100g

Calories (kcal)


Fat (g)


Saturates (g)


Salt (g)


Protein (g)



Pork (80%), Salt, E535 (Anticaking agent), E250, Preservatives: Sodium Nitrite, Ascorbate, Anti-oxidant: E301

Storage Instructions

Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.

When your meat arrives simply pop it into your freezer.

When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking. 

Remember once thawed use within 2 days.

For more information on how to store our meats, click here.

Back Bacon Rashers

Pork: Where did this cut come from?

This cut comes from the LOIN.

To learn more about our meat cuts, click here.

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