Dry Cured Back Rashers

• 6/7 Medium thick Back rashers (200g)

• We dry cure by hand, rubbing the salts into the pork

• There are no artificial colours or flavours

• No water is added so our rashers don’t shrink

• Mild and delicious

• We use only the best of Irish pork

• A versatile rasher to have for breakfast, to garnish or to wrap around chicken or use in any other interesting way

• PRUE & SIMON’S DRY CURED BACK RASHERS ARE A MILD CURE RASHER AND LOW IN SALT.

• WE CURE OUR BACON BY RUBBING A BLEND OF SALTS AND SUGARS INTO THE PORK, RATHER THAN THE USUAL METHOD OF INJECTING A WATER BRINE SOLUTION INTO THE PORK.

• THERE IS NO ADDED WATER IN PRUE & SIMON’S DRY CURED BACON, SO IT WILL NOT SHRINK IN THE PAN WHEN COOKING.

See video clip below to show the dry curing method we use: