What Are Pork Rashers? A Guide to the Delicious Cured Breakfast Meat

Pork rashers are a beloved breakfast food in many parts of the world. But if you’re not familiar with them you may be wondering “What are pork rashers?” This guide will uncover everything you need to know about these tasty cured pork slices.

What Is a Pork Rasher?

A pork rasher is a thin slice of cured and smoked pork belly. It’s made from the same cut of meat as bacon. However, pork rashers differ in how they are processed and sliced.

To make pork rashers, pork belly is dry cured by rubbing it with a mixture of salt, spices, and sometimes sugar. This curing process takes 1-2 weeks which infuses flavor into the meat and preserves it. After curing, the pork belly is hot smoked to add a smoky aroma and taste. Finally, it’s thinly sliced into rashers around 1⁄4 inch thick.

This curing and smoking process gives pork rashers their characteristic salty smoky flavor. When cooked they develop an irresistible crispy texture around the edges while the interior remains succulent and tender.

Other Names for Pork Rashers

Pork rashers are known by many other names around the world:

• Back bacon (Canada, United States)
• Irish bacon (Ireland)
• Short back bacon (United Kingdom)
• Peameal bacon (Canada)
• Canadian bacon (United States)

So if you come across any of those names, it’s referring to the same type of cured and smoked pork belly meat as pork rashers.

Appearance and Texture

Pork rashers have a distinctive appearance when raw:

• Thin rectangular slice shape
• Around 1⁄4 inch thick
• Pink colored meat with fat marbling
• Light brown smoked exterior
• Dry cured look without visible brine

They resemble bacon slices, but are cut thicker and have a deeper pink color. When cooked, the fat crisps up beautifully and the edges turn golden brown.

In terms of texture, pork rashers offer:

• Crispy, crunchy exterior when fried or grilled
• Tender and juicy interior when bitten into
• Subtle chewiness
• Savory smoked flavor
• Moderately salty taste

How Are Pork Rashers Made?

Pork rashers go through a multi-step process to attain their unique flavor and texture:

1. Dry Curing – Pork belly is rubbed with a dry cure mixture and left to cure for 1-2 weeks. This penetrates the meat with salt and spices.

2. Hot Smoking – The cured pork belly is smoked at a high temperature to cook it and infuse smoky flavor.

3. Slicing – After smoking, the pork belly is sliced into rashers about 1⁄4 inch thick using a meat slicer.

4. Packaging – Finally, the rashers are vacuum sealed or packaged for retail sale while fresh.

Buying and Storing Pork Rashers

When buying pork rashers, look for:

• Uniform pink color without gray spots
• Good marbling of fat
• Firm meat that isn’t slimy
• Strong smoky smell
• Sold refrigerated
• Use by date at least 3 days away

Avoid any with an off smell or excess liquid. Opt for no nitrates/nitrites if possible.

Properly stored, pork rashers will last:

• Refrigerator: 7 days
• Freezer: 4-6 months

Keep them sealed or tightly wrapped. Frozen rashers retain best quality for about 4 months. Thaw refrigerated overnight before using.

How to Cook Pork Rashers

There are several excellent cooking methods for preparing pork rashers:

• Pan frying – Fry in a skillet over medium-high heat for 2-3 minutes per side until crispy.

• Baking – Bake in a 400°F oven for 15-20 minutes, flipping halfway through.

• Grilling – Cook over medium-high grill heat for 4-5 minutes per side to get grill marks.

• Broiling – Broil 4 inches from heat for 2-3 minutes per side until crispy.

Always cook pork rashers to an internal temperature of at least 145°F. Let rest for 5 minutes before serving.

Serving Suggestions

Pork rashers pair deliciously with:

• Breakfast sandwiches
• BLT sandwiches
• Baked beans
• Salads
• Pizza
• Pasta dishes
• Stir fries and fried rice
• Soups and chowders

Their versatility makes them a tasty addition to many meals and recipes.

Nutrition Facts

A 3 ounce serving of pork rashers contains:

• Calories: 220
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 480mg
• Protein: 13g

Pork rashers are high in sodium and saturated fat. Enjoy them in moderation as part of a healthy diet.

The Bottom Line

Pork rashers are a savory type of cured and smoked sliced pork belly. Their unique flavor and crispy texture make them a cherished breakfast food and sandwich topping. Sliced thin and prepared through dry curing and hot smoking, pork rashers provide a satisfying crunch that perfectly balances eggs, toast, and beans. With their long history and culinary versatility, it’s easy to see why these pork belly slices are beloved worldwide!