What distinct terminology is used for Irish bacon cut from the loin for a fry-up?
Answer
Rashers
The bacon component of a proper Irish fry-up is specifically referred to as rashers. This term distinguishes it from the streaky bacon commonly found in other breakfast styles, such as the American version. Irish rashers are characteristically cut from the loin, meaning they incorporate a portion of the eye of the loin, giving them a cut that often resembles a lean pork chop rather than the cured belly meat typically seen elsewhere. These rashers are intended to be fried until they achieve a certain level of tenderness while still being cooked through, forming a crucial foundation alongside the sausages.
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