Considering that Germany is world-renowned for its love of pork products, it’s surprisingly hard to find good bacon – and back bacon is virtually nonexistent. Most folks here associate “bacon” with thin, almost transparent streaky slices. And while these have their place, they’re no subsitute for proper thick back bacon rashers. Luckily, Dalriata has the solution – we’re importing it all the way from Ireland! No wonder we’re Germany’s favourite website for quality foods from Ireland and the UK.
Clonakilty’s thick cut back bacon rashers are made from premium Irish pork. These top quality slices are just a bit thicker and heavier than our Oak Smoked Bacon Rashers. This means means they’re extra juicy and tender when fried in the pan. Of course, if you prefer crispy bacon, all you have to do is cook them for a little longer!
Frying isn’t everybody’s preference. Many of our customers are trying to eat a lower fat diet, or just like their bacon extra crispy. If this sounds like you, you can also grill our Clonakilty Mild Cure Bacon Rashers. This makes for a drier, crispier texture and a somewhat more intense flavour.
Our Clonakilty Mild Cure bacon rashers are perfect in a cooked breakfast – yes, Irish pork works in a full English too! Or for something a little lighter, they’re also the ideal main ingredient in a good old bacon butty. You can even slice them up and use them to liven up classic pasta dishes such as bolognese, or add them to salads. Soups, stews and casseroles will also benefit from a little of this Clonakilty magic. And of course, who doesn’t love pigs in blankets?
Clonakilty’s Mild Cure rashers have been a firm family favourite all over Ireland for many years, and the name has become synonymous with top quality products every time. That’s why we’ve chosen them for our mission to teach Germany what good back bacon is all about! It’s somewhat of a puzzle to us that a nation with such a fondness for pork, and such mastery of other methods of preparing it, still has a blind spot when it comes to bacon. But we’re determined to set Germany on the right path and give them a taste for the good stuff from Ireland. And it doesn’t come any better than Clonakilty.
Vacuum packed and quick frozen for maximum freshness and flavour. We will dispatch your order as soon as possible, and often it arrives within 24 hours of leaving our premises in Berlin. Our special insulated packaging keeps everything safely cold for up to 3 days.
How do I cook bacon rashers?
There are many ways to enjoy back bacon, but the most common methods of cooking are frying and grilling. Whichever you prefer, it’s very quick and easy. Just follow the instructions below for best results.
To fry them, heat a little oil in a pan – you won’t need much, as the bacon rashers release a certain amount of fat of their own upon heating. A medium heat is best, so that the rashers don’t stick to the pan or crisp up too much.
Once the frying pan is ready, simply add the rashers one at a time. Don’t overcrowd the pan – each individual rasher should be in contact with the surface of the pan. Leave them to fry for a minute or two, then turn them over to fry the other side, ideally using tongs. Cook for about 3 minutes each side, or a total of 5-7 minutes, depending on how crispy you want them to be.
If you prefer grilling your back bacon rashers, they will take a little more time – maybe 6-8 minutes. Just preheat your grill to a medium heat – not too high, so that you don’t char the bacon. Take them out and turn them over halfway through, then enjoy your crispy grilled bacon!