What’s a Rasher of Bacon? A Guide to this Classic Breakfast Meat

Bacon is a breakfast staple in many parts of the world. Whether you like yours crispy or chewy, bacon is a tasty way to start the day. But if you’ve ever heard the term “rasher of bacon” and wondered what it meant, you’re not alone. Let’s explore the origins and meanings behind this classic bacon phrase.

What is a Rasher?

The word “rasher” has a few different meanings depending on where you live

In the US, a rasher is generally considered a single slice of bacon. So if you order a rasher of bacon at a diner, you’ll typically get one piece of fried or broiled bacon.
In the UK and Ireland, a rasher refers to a serving of bacon comprised of multiple slices – usually between 3-4 pieces.
Historically, a rasher referred to any type of cured meat, like bacon or ham. Nowadays though, it’s used almost exclusively for bacon.

The word itself has uncertain origins but may come from the verb “to rush” referring to the action of quickly slicing meat. Or from the word “rash” implying the speed at which you can cook up a rasher.

Rasher of Bacon in the US vs UK

This is where things get interesting. In American English, a rasher is a single slice of bacon. But across the pond in Britain, it typically means a serving of several slices.

This difference comes down to the type of bacon that’s most popular in each region.

American Bacon

In the US, bacon comes from pork belly – one of the fattiest areas of the pig. It’s cured, smoked, and sliced into long, thin strips with a distinctive streaky appearance from ribbons of fat. This type of bacon is prized for its crispy texture and robust, smoky flavor.

British Bacon

Traditional British bacon contains both pork belly and back cuts of meat. The back bacon comes from the loin which is a leaner cut. When sliced, British bacon looks more like a round medallion with a bowtie of fat on the edges. It’s less smoky and crispy compared to American-style.

So while the term “rasher of bacon” refers to a single slice in the States, in the UK it traditionally means a serving of the fattier pork belly bacon mixed with the leaner back cut.

Ordering Bacon Abroad

With this insight, you can avoid confusion when ordering bacon in another country. If you ask for a rasher of bacon in America, you’ll get one slice. But make the same request in England and you may end up with a whole plate!

When in doubt, take the direct route and specify exactly what you want – “a few slices of streaky bacon, please”. Learning local food terms helps you get your bacon fix when traveling.

More Bacon Basics

Now that you’re a rasher expert, here are some other useful bacon tips:

Look for packages labeled “pork back bacon” to replicate British-style rashers at home. Regular American bacon only contains pork belly.
Play around with different cooking methods – baking, frying, or grilling – to achieve your ideal bacon texture.
Store uncooked bacon properly for maximum freshness. Keep it tightly wrapped in the fridge for 5-7 days or in the freezer for 1-2 months.
Know the signs of spoiled bacon like slimy texture, dull color, or unpleasant smell – when in doubt, toss it out!
Cook bacon thoroughly until crispy to avoid health risks from undercooked pork.

Armed with this Bacon 101, you’ll be ready to start your day the right way. A freshly sizzling rasher, whether enjoyed singly or in a stack, can make any morning meat perfection.

Rashers – an Irish Bacon recipe

FAQ

How much bacon is a rasher?

A ‘rasher’ of bacon is just another name for a slice of bacon. So one slice equals one rasher, just different terminology. Incidentally in British English a slice is only called a rasher when talking about bacon. All other meats come in slices.

Why is bacon called a rasher?

rasher (n.) in cookery, “thin slice of bacon or ham,” 1590s, a word of unknown origin. Perhaps from Middle English rash “to cut,” variant of rase “to rub, scrape out, erase.” However, early lexicographer John Minsheu explained it in 1627 as a piece “rashly or hastily roasted.”

What is the difference between bacon and rashers?

The cut of meat is what makes all the difference. American bacon is streaky with fat because it comes from pork belly, one of the fattiest parts of the pig. Rashers, on the other hand, are cut from the loin, located in the middle of the pig’s back where the meat is leaner.

What are rashers called in the US?

Bacon can vary depending on where they are cut from and where they come from. The slices, also called rashers in some countries, differ depending on the primal cut. The most common slice and form of bacon in the United States is streaky bacon, also called side bacon, which is cut from the pork belly.