What is Irish bacon?

The term Irish bacon has confused many Irish people, as well as most of the UK. In Ireland and the UK, it is simply referred to as Bacon. This meal is close to what people from the US think like Canadian bacon. It can also be called Bacon or Rashers. The Rashers term can also be used as in the "Rashers of Bacon", which means individual slices. This makes it quite similar to Canadian bacon. Both are cured and have approximately the same slice thickness. They both cook until they finish, but not a crisis like an American bacon.

Unlike Canadian cousin, Irish bacon tends to have a layer of fat around the meat, which many feel that it increases taste. To further confuse matters, some companies are now creating versions that are similar to cut to American bacon, and should be cooked until crunchy. It is usually much stronger in cut than America, but is ready in the same way.

Irish bacon is also similar to pancetta - Italian inYléčené meat made of pork abdomen. In fact, round versions can be excellent in recipes. There may be one of them in recipes, although Irish bacon will be cut into much stronger than pancetta. This has a small consequence in recipes that require sliced ​​pancetta.

When a person makes a traditional Irish breakfast of eggs, white pudding, blood pudding and bacon, an Irish bacon of round varieties should be used. Alternatively, Canadian bacon or even slices of ham can be replaced. Irish and English tend to prefer this type of bacon like breakfast meat over American bacon, although one can find an American bacon offered in hotels or restaurants that provide American tourists.

Irish Bacon is a great accessory to sandwiches, Sandwich and Monte Christo. Is also well adapted for use in omelets, frittats or inItalian pasta bowl with peas. It's slightly less greasy than American bacon, so it can be a better choice to keep your heart health. However, no bacon is exactly fat -free, and Irish bacon comes part of its aroma from marbled fat flowing through every cut.