You might have heard the term “bacon rashers” and wondered what, exactly, that means. If you’re from the UK, it’s probably second nature. But for those of us on this side of the pond, it requires a bit of explanation. Because, frankly, bacon isn’t always bacon, depending on where you are.

American Bacon vs. British Bacon (Rashers)

The simplest way to put it is this: a bacon rasher is a strip of British bacon. But that doesn’t fully solve the mystery, because what the British call bacon is different from what Americans typically call bacon.

Let’s break it down:

American Bacon (also called “Streaky Bacon”): This is what most Americans think of when they hear the word “bacon.” It comes from the belly of the pig, and it’s characterized by its long streaks of fat. It’s cured (soaked in a solution of salt, nitrates, and sometimes sugar) and often smoked, which preserves the meat and adds flavor. We cook it until it’s crispy and brown, whether that is in a pan, the oven, or on a grill.

British Bacon(Rashers): The bacon comes from the loin of the pig. This is a leaner cut, resulting in bacon that is meatier, chewier, and often thicker than American bacon. It’s cut into roundish slices, called “rashers.” While it’s also cured, it’s typically not smoked. A key component of the “Full English Breakfast,” rashers are often served alongside sausage, eggs, tomatoes, mushrooms, and even beans.

Think of it this way: American “streaky bacon” is essentially what the British would call “pork belly.” British “rasher bacon” is closer to what Americans might think of as a thin-cut pork loin chop, with aspects of Canadian bacon.

Cooking American Bacon

  1. Room Temperature: Take the bacon out of the fridge about 15 minutes before cooking. This helps it cook more evenly.
  2. Cast Iron is King (or Queen): A cast-iron skillet is ideal. Heat it over medium heat – not high! You want to render the fat and crisp the bacon, not burn it.
  3. Cook and Flip: Lay the bacon strips in the hot pan. Don’t overcrowd it. Let them sizzle undisturbed until they’re golden brown on the bottom, then flip and repeat. Cooking time depends on the thickness.
  4. Drain and Rest: Remove the cooked bacon with tongs and place it on a plate lined with paper towels to absorb the excess grease. Let it rest for a couple of minutes before serving. Enjoy it on its own, with eggs, or in a classic BLT.

Cooking British Bacon (Rashers)

  1. Prep the Rashers: Bring the rashers to room temperature (about 15 minutes out of the fridge). Pat them dry with a paper towel.
  2. Lightly Grease: Use a cast-iron skillet, and lightly grease it with a bit of vegetable oil. Heat it over medium-high heat.
  3. Snip the rind. Using kitchen scissors, cut the rind about halfway. This helps keep the rashers from curling during cooking.
  4. Cook and Flip: Lay the rashers in the hot pan and cook until they’re nicely browned and slightly crispy on one side, then flip and repeat.
  5. Rest and Serve: Remove the cooked rashers and let them rest for a few minutes before serving.

Whether it’s the crispy, streaky delight of American bacon or the meatier, heartier bite of a British rasher, bacon, in all its forms is there for you.