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O'Neill Foods: Traditionally Dry Cured Rashers

O’Neill’s rashers are mouth-wateringly good. The rashers’ delicious taste and flavour is the result of the dry curing process. This traditional process doesn’t use any water, just a blend of salts and sugars that is gently rubbed into the pork, converting it to bacon. This makes them a much healthier rasher, containing 33 per cent less salt and 24 per cent reduced fat than most regular bacon. With no phosphates or added water, there is no residue when cooking and the rashers stay the same size.  O’Neill’s also supply to Nolan’s bacon loin, ham fillets, hand-tied bacon fillets and bacon steaks. We recommend baking (not boiling) the back bacon and ham fillet joints to retain the maximum flavour. Ideally, these joints can then be glazed for a tasty meal, served with some fresh salads.

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