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.