Irish bacon is traditionally made from the back of the pig as opposed to the pork belly commonly used in American bacon. In this sense it is more similar to Canadian bacon; both Canadian and Irish bacon are referred to as back bacon but the Irish variety has more fat and often cut into a round shape. Both are cured and are about the same thickness, significantly thicker than American bacon. The fat surrounding the meat gives Irish bacon its distinctive taste, enhancing its flavor. It is typically cooked until done but not until crisp like American streaky bacon.
English/Irish Style Bacon
Sliced, dry-cured, no-nitrates added, natural bacon. This bacon is best baked on 400 for 10 minutes, then turned over and baked for another 10 minutes.
At this point, we do not ship. However, we have frequently traveled routes between Virginia and East Tennessee. If you are near these two states, please contact us to arrange delivery.