Does anyone know where I could get really good quality rashers?

J

joanmul

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Does anyone know where I could get really good quality rashers. We've reached the stage that we don't have the full Irish anymore when we go away because the rashers are no good. If I knew where, in the dublin/Dunlaoghaire area I could get them I wouldn't mind paying the little bit extra for them as we wouldn't have them very often anyway.
 
Re: Rashers

I like Shaws myself. Should be available in nearly any supermarket.
 
Re: Rashers

Shaws and Hicks are good. I was at an organic market in Dun Laoghaire a while ago and there's a stall selling sausages and rashers....aaah just like the old days!!
 
Re: Rashers

Have you tried a 'proper' butcher, as opposed to one in a supermarket ?

I assume that there is a choice of butchers in Dun Laoghaire or Glasthule ?
 
Re: Rashers

Yeah - I'd generally try to avoid buying meat other than from the local butcher myself. Generall much better quality and much cheaper than the supermarkets etc.
 
Re: Rashers

I know what joanmul means.

All the bacon seems to be frozen and defrosted these days. Why? It seems outrageous! I emailed Superquinn to ask for more information. I'll post any reply I receive.
 
Re: Rashers

Liteweight: Are they getting filled to maximum capacity now? Is it my imagination that bacon / rashers getting are getting significantly worse?
 
Re: Rashers

I don't think it's your imagination, they leave a horrible white slimy trail when you start to fry them now. My pan is left with a brown residue which looks like burnt salt, if I try to get them crispy.
 
Re: Rashers

liteweight said:
.... a horrible white slimy trail when you start to fry them now.....
Click to expand...

Yes! it's the slimy trail that is freaking me. I think the correlation between the poor little live pigs and end product is getting disjointed!
 
Re: Rashers

The last time I had a good rasher was in the early '80s

It came from the Castlebar bacon company ( via a nearby shop )

A related matter is why is pork crackling not what it used to be.
 
Re: Rashers

I like "dry cure". A crowd called "Rudds" based in Birr Co Offaly do them. Availiable in Supervalu.

"Dry cured by hand in the old traditional style. No added water, resulting in no shrinking during cooking and a dry yet succulent product when cooked"

Pork 95%
Salt,
Sugar
Sodium Ascorbate
Potassium Nitrate
Sodium Nitrite
 
Re: Rashers

Shouldn't all ye people be grilling. Might avoid the 'slime' and a lot healthier. ;) Whats wrong with a real home made 'mixed grill' seeing as you cannot get it out anymore. Reminds us all of our poor roots i guess what with the amount of offal that used to be included (liver, sweetbreads and kidney etc).
 
Re: Rashers

I like "dry cure". A crowd called "Rudds" based in Birr Co Offaly do them. Availiable in Supervalu.

"Dry cured by hand in the old traditional style. No added water, resulting in no shrinking during cooking and a dry yet succulent product when cooked"

Pork 95%
Salt,
Sugar
Sodium Ascorbate
Potassium Nitrate
Sodium Nitrite
Click to expand...

Ajapale i am definately a marketeers dream but while doing a spot of shopping at lunchtime bought the Rudd rashers you extolled so will report back after consumption!
 
Re: Rashers

Tesco Finest Maple Cure rashers are lovely and get the thumbs up any time I serve them!
 
Re: Rashers

Wholeheartedly agree with Ciaran, I was trying to think of the name of them but he just has.
A top notch rasher.
 
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