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How Do I Make Irish Bacon?

Eggs may be served with Irish bacon.
The Italian dish pasta carbonara is made with an egg sauce that includes Irish bacon, peas, cheese and pancetta.
Irish bacon is typically a pork loin that has been cured and, on some occasions, smoked.
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  • Written By: G. Wiesen
  • Edited By: Heather Bailey
  • Last Modified Date: 11 July 2014
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There are a number of ways you can make Irish bacon and use it in cooking. Much like American bacon, it can be cooked in a pan or pot, either in large pieces, cubes, or slices, and then served with other dishes. It can also be used in cooking, similar in many respects to how other types of bacon, especially Canadian bacon or pancetta, are used. There are also some recipes specifically intended for use with Irish bacon, such as traditional bacon and cabbage, which has been altered in the US to corned beef and cabbage.

Irish bacon is different from American bacon, and is fairly similar to Canadian bacon or Italian pancetta. It is a slice of back bacon, which means it comes from the back of a pig rather than American bacon that comes from the belly meat. This means that Irish bacon is typically less fatty, and is essentially a pork loin that has been cured and sometimes smoked.

One of the most common ways to make Irish bacon is to cook it in a similar way to American bacon. It can be cooked whole, though it is often sliced or cubed, and may be cooked over medium heat in a pan or pot. Since Irish bacon is typically less fatty than American bacon, however, you may need to add a small amount of oil to the pan while cooking it. This can then be served with breakfast; large pieces are often sliced like ham for serving.

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Irish bacon can also be utilized in recipes that call for American bacon or pancetta. For example, it could be used in a soup, especially one such as split pea soup, in place of ham and would provide a different flavor to the soup. It could also be used in Italian dishes such as pasta carbonara, which is typically made from long pasta with an egg sauce that includes peas, cheese, and pancetta.

Traditional uses for Irish bacon include bacon and cabbage, which has been changed in many American preparations to corned beef and cabbage. Historically, beef was only available to the wealthy in Ireland, which left many families to utilize pork as an affordable source of protein. This pork was usually cured to help preserve it and this is why the use of bacon became common. Bacon and cabbage recipes often call for the bacon to be boiled, and then some of the bacon water is used to wilt and cook the cabbage, while the bacon is coated in a glaze and baked prior to serving.

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