A rind less streaky rasher with a subtle cure.
Taken from the belly, these can really crisp up. These rashers are great for rolls, or try with pancakes and maple syrup for an American twist.
Perfect for making your own pigs in blankets, or draping over your turkey as it cooks.
Recipe: Darina Allen's Quiche Lorraine
Recipe: Donal Skeehan's Dublin Coddle
Weight: 230g (approx.)
Cooking Instructions: Cook product thoroughly to core (taken at centre/ thickest part) temperature of 75°.
Storage: Store below 4°
Ingredients: Pork, Water, Salt, Sugar, Dextrose, Stabiliser (Triphosphate), Preservatives (Sodium Nitrite, Sodium Nitrate, Potassium Nitrate), Antioxidant (Sodium Ascorbate, Sodium Erythorbate).