Sea Salt Dry Cured Rashers

We dry-cure our bacon using traditional methods, a process that takes time and cannot be rushed. The loins and bellies usually hold a slightly higher level of fat to help with curing.

We would always recommend to fry the rashers in some olive or sunflower oil.

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Pork (96%), Sea Salt, Sugar, Preservatives, Potassium Nitrate, Sodium Nitrate.

As all appliances vary, the following are guidelines only. Remove all packaging.

To Grill: Place rashers under a preheated medium/high grill for 4-6 minutes, turning occasionally.

To Shallow Fry: Fry in a little oil over a medium heat for 3-5 minutes, turning occasionally.

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Contact Jack & Eddie's

Jack & Eddies, Carrowkennedy, Leenane Road, Westport, Co. Mayo

  • Telephone: 087 793 7075 | 087 294 9738 | 086 067 6011
  • Accounts: 087 294 9738
  • Deliveries: 086 067 6011
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