Rashers Irish bacon , or rashers, typically refers to a cut of cured pork loin. Butcher shops inject it with a salt-based rind and allow the loin to soak in a barrel for two to three days.

While grilling or frying are traditional, Pete prefers to cook his three rashers of streaky bacon in a frying pan with just a hint of olive oil.

Canada-based meat and poultry producer Sofina Foods continues its growth in Europe with the recent acquisition of Finnebrogue ...

How to cook crispy bacon. Start by prepping your plate with a triple layer of kitchen roll. Next, arrange bacon rashers on top the paper towels without overlapping them.

While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water.

Sofina, the owner of Grimsby-based Young’s Seafood, has announced the acquisition of food manufacturing business, Finnebrogue ...

North Yorkshire meat products maker Sofina Foods has acquired Northern Ireland counterpart Finnebrogue in an undisclosed deal ...

This family-owned Capitol Hill institution has served politicians and Irish expats for over 40 years. The “full country breakfast” ($21), served daily, isn’t for the faint of stomach. It’s got two ...

Sofina Foods Europe, a North Yorkshire-headquartered supplier of seafood and pork products, has acquired food manufacturing ...

A Teesside food blogger tried to tackle the “world’s biggest bacon bun” featuring 100 rashers from Greggs - but couldn’t quite triumph against the “bacon Mount Everest”.