Old Salt Irish Bacon Steaks with more bite to it

with more bite to it

Thick slabs cut from the upper shoulder with the bone removed for easier prep and more even cooking

We promise these lamb chops don't disappoint

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slice it into rounds for a charcuterie board

Old Salt Irish Bacon Steaks with more bite to itCut 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