Old Salt Irish Bacon

Cut from the pork loin — not the belly — so it's leaner and meatier than American-style bacon, with a texture closer to a thin-cut chop. It's cured and has a cleaner, more subtle smoke that lets the flavor of the pork come through. Pan-fry it for a full Irish breakfast alongside eggs and black pudding, layer it into a sandwich where you want real meat and not just crunch, or serve it alongside roasted cabbage and potatoes. If you've only ever known belly bacon, this is worth getting to know.