Irish-Style Back Bacon Rashers - The "Chevron" Regular

We take fresh pork loin from the back of the pig. Our Chevron Regular is a leaner cut with a little fat on the back. We buy in fresh, additive free loins from a top-quality butcher.

We soak it for five days in our own brine made with salt, sugar, herbs and spices and sodium nitrite, a required additive for all cured meat.

Then we soak in fresh water for a day, to remove excess salt, and hang it for at least a day.

We never pump it full of chemicals and additives to jack it up with water. Our bacon actually ends up about the same weight as the fresh pork it started out as, we don't have to say "X% water added".

Our long process is slow and laborious, but the result is worth it.

The bacon is dense and succulent, and it has enough fat to fry it up and keep it tender.

The taste is clean, with a layering of pork, fat and salt in perfect harmony and the slightest hint of pepper and spices.

Chevron Irish-Brand Pork Loin Bacon Rashers Regular Made in USA SKU: IBPBB2 and FBPBB2
Ingredients: Ingredients: Pork, Water, Salt, Brown Sugar, White Sugar, Herbs and Spices, Sodium Nitrite	Links Cooking and Prep Restaurant Volume Prep Recipes
Product notes. This bacon is best fried on a flat top or skillet. It may be grilled but tends to lose all its fat and dry out. Use a medium hot skillet, around 350 to 375 degrees. Put a little butter on the frying surface for the first batch. There's usually enough fat for subsequent batches. The bacon does not crisp up in the same way as regular bacon. It doesn't contain enough fat. It is usually done when about a third of the surface is browned. It is additive free except for the required sodium nitrite. As it is generally cooked at a lower temperature, we expect the rashers to have less harmful nitrosamines than regular bacon. You do miss out on a whole bunch of chemicals that are usually added to bacon, and there is much less fat. More importantly, it is delicious. We also have Chevron Premium rashers in very limited quantities.

The Morrison Irish-style Breakfast Sausage

Our Morrison Irish-style Breakfast Sausages, also known as bangers, are made with fresh pork, processed as soon as it is chilled. We add water, rusk, salt, herbs and spices and the minimum of additives. We stuff them in natural casings and rush them fresh to you. The Morrison is a one-ounce breakfast-style link sausage.

Nothing is previously frozen or preserved prior to processing. We use only the good parts of of the hog, no offal, no mechanically salvaged meat, nothing with skin on it. You could reach in the tub, take any of our pork and put it on your grill. Our rusk is made fresh at Arkansas Fresh Bakery, from double-baked sourdough bread, risen with natural yeast and contains no preservatives or chemical rising agents. We use our own blend of spices and herbs mixed from quality, fresh spices.

The sausages are plump, juicy and the spice taste is clear as a bell, with no chemical residue aftertaste, or need for sweeteners to disguise it. There's a lingering round, spicy mouth. Sausage perfection. Everything is made under full USDA inspection.

Morrison Irish-style Breakfast Bangers A pork product with 12% rusk added. Made in USA SKU: IBPSA1 and FBPSA1
Ingredients: Pork, Water, Rusk (Wheat Flour, Yeast, Salt, Dough Conditioner), Herbs and Spices, Salt, Sodium Tripolyphosphate	Links Cooking and Prep Restaurant Volume Prep Recipes
Product notes. As a fresh pork product, handle as fresh vacuum-packed meat when thawed. The sausages contain no preservatives. We pack with a tray pad because the product may lose a little liquid, especially when thawing. This is typical of fresh pork, and not a concern. When fried, the sausages get the two stripes typical of natural casings. Cook gently as the sausage needs a little time to expand. A 350 to 375 degree skillet or flat-top is ideal. A little of the filling may escape the casing, either before or during cooking. The sausage develops small knobs at the end. This is normal and expected. To extend the shelf life of fresh or thawed sausages, keep in the vacuum pack until ready to use, and refrigerate. Once the pack is opened, re-wrap any remaining stock tightly.

Redding English-style Entree Bangers

Our Redding English-style Entree Banger is an oversized 3.2 oz link in a natural hog casing. Other than the casing, it is actually the same as our Morrision one-ounce breakfast banger. We call them English-style more because of the size, which is rarely seen in an Irish banger. And our English friends deserved a sausage upgrade just as much as our home-sod compadres.

We included this size in our line-up at the request of one of our customers, who had been serving that size of banger. Some parts of the country prefer a bigger sausage. We figured that they'd be good with bangers and mash, and were surprised at the various uses our customers are putting them to. In Memphis, of course, the first thing that happened is that a champion barbeque team got hold of some and put them in the smoker. Delicious. Then, one sunny day, we put some on the grill, after poaching them for 20 minutes. Another customer is deep-frying them and serving them on a sausage and cheese plate. And, like we thought, they're great with bangers and mash. You can poach and fry or bake them in the oven. They really need some form of pre-cook. We were horrified initially at the thought of deep-frying, because it is hard not to leave a residue of the cooking fat, but if you are serving them with a sauce, it absorbs the oil residue nicely.

They are made with the same fresh pork, processed as soon as it is chilled. We add water, rusk, salt, herbs and spices and the minimum of additives. We stuff them in natural casings and rush them fresh to you.

Nothing is previously frozen or preserved prior to processing. We use only the good parts of of the hog, no offal, no mechanically salvaged meat, nothing with skin on it. You could reach in the tub, take any of our pork and put it on your grill. Our rusk is made fresh at Arkansas Fresh Bakery, from double-baked sourdough bread, risen with natural yeast and contains no preservatives or chemical rising agents. We use our own blend of spices and herbs mixed from quality, fresh spices. We cut no corners and we never compromise on freshness and quality.

The sausages are plump, juicy and the spice taste is clear as a bell, with no chemical residue aftertaste, or need for sweeteners to disguise it. There's a lingering round, spicy mouth. Sausage perfection. Everything is made under full USDA inspection.

Redding English-style Entree Bangers A pork product with 12% rusk added. Made in USA SKU: IBPSA2 and FBPSA2
Ingredients: Pork, Water, Rusk (Wheat Flour, Yeast, Salt, Dough Conditioner), Herbs and Spices, Salt, Sodium Tripolyphosphate	Links Cooking and Prep Restaurant Volume Prep Recipes
Product notes. As a fresh pork product, handle as fresh vacuum-packed meat when thawed. The sausages contain no preservatives. We pack with a tray pad because the product may lose a little liquid, especially when thawing. This is typical of fresh pork, and not a concern. It is hard to fry these guys on a skillet. The bigger sausage takes longer to cook, and it is hard to prevent the skin burning before it is full cooked. We recommend one of the pre-prep options in our prep page. A little of the filling may escape the casing, either before or during cooking. The sausage develops small knobs at the end. This is normal and expected. To extend the shelf life of fresh or thawed sausages, keep in the vacuum pack until ready to use, and refrigerate. Once the pack is opened, re-wrap any remaining stock tightly.

Black Pudding - The Lynott

We use a leaner blend of the fresh pork we used in our sausages, add beef suet, oatmeal, rusk, beef blood, water, salt, herbs and spices and sodium nitrite, and stuff it in natural casings. The black pudding is dense and earthy, and pops on the pan with a light, crisp exterior and a meaty interior. You can taste the pork, cereals, salt and fat, in perfect proportion to the understated herb and spice blend. The primeval iron taste of the beef blood is prominent and shockingly right and familiar, as if from some ancient shared memory. A delightful, round mouth experience. Although the meat is fresh, we do freeze the blood between harvesting and the sausage making because that is the best way to ensure food safety.

Suet, we found, is an essential ingredient of pudding. Pudding is traditionally defined as a dish, savory or sweet, with suet, that is cooked by boiling, and, in fact, puddings were originally boiled in their casings. That's how they got their name. Without suet, pudding is lumpen and fries up hard, not crisp

Lynott Blood Pudding (Irish-brand Black Pudding) SKU: IBPBP1 and FBPBP1
Ingredients: Ingredients: Pork, Beef Suet, Oatmeal, Beef Blood, Rusk (Wheat Flour, Yeast, Salt, Dough Conditioner), Water, Herbs and Spices, Salt, Sodium Nitrite, Sodium Citrate	Links Cooking and Prep Restaurant Volume Prep Recipes Black Pudding Appetizer
Product notes. The black pudding has nitrite as a preservative, to extend the shelf life, but should be treated as vacuum-packed fresh pork for storage purposes. The usual way to cook black pudding is to slice it into half inch high disks and fry on a skillet or flat-top. They will cook well over a range of temperatures from medium to high. Traditionally, as with all puddings, they were cooked by boiling in their casings, and this works well, either for cooking or as a pre-prep. We've also seen them deep-fried. In general the puddings are very robust and can't be hurt, unlike the skittish and delicate bangers. Our test kitchen recommends dredging in flour before frying as a cosmetic measure. The casing often retracts and contracts during cooking, making the pudding patties narrower in the middle. This is expected and normal.

White Pudding - The Sharkey

White Pudding is a uniquely Irish sausage, though it is similar to the Scottish mealie pudding. It's very closely related to black pudding, in fact, ours is exactly the same except the blood is omitted. The eating experience is totally different.

Liks all true puddings, ours contains suet and can be cooked by boiling, though a pan-fry is much more common these days.

The taste is a balance of very fresh pork, fat, oatmeal and spices, and the crisp exterior gives it a great mouth and light texture. It's popular in the full breakfast or fry-up and is good on toast or as an appetizer. Our puddings are based on the sadly discontinued puddings made on the Bewleys family farm for their chain of Bewleys Oriental Cafes in Dublin.

Sharkey Irish-brand White Pudding Made in USA SKU: IBPWP1 and FBPWP1
Ingredients: Ingredients: Pork, Beef Suet, Water, Oatmeal, Rusk (Wheat Flour, Yeast, Salt, Dough Conditioner), Water, Herbs and Spices, Salt, Sodium Nitrite,.	Links Cooking and Prep Restaurant Volume Prep Recipes White Pudding Appetizer
Product notes. The white pudding has nitrite as a preservative, but should be treated as vacuum-packed fresh pork for storage purposes. The usual way to cook white pudding is to slice it into half inch high disks and fry on a skillet or flat-top. They will cook well over a range of temperatures from medium to high. Traditionally, as with all puddings, they were cooked by boiling in their casings, and this works well, either for cooking or as a pre-prep. We've also seen them deep-fried. In general the puddings are very robust and can't be hurt, unlike the skittish and delicate bangers. Our test kitchen recommends dredging in flour before frying as a cosmetic measure. The casing often retracts and contracts during cooking, making the pudding patties narrower in the middle. This is expected and normal.

Full Fat, Guaranteed

We guarantee that our bacon has all the rim fat and tail marbling that it should. Our sausages have about 30% fat pork in them. The leanness of the meat in the puddings is made up for by the full complement of suet. You can't make a proper fry-up without the fat, and it wouldn't cook up right. Think about the very reduced quantity of additives and zero MSG, and trust your taste buds.