In Ireland, the term describes thinly sliced cured pork loin, a cut distinct from bacon derived from the belly. This cut offers a leaner profile compared to traditional bacon, often exhibiting a more pronounced pork flavor.
This particular cut of pork holds significance in Irish cuisine and culture. It is a common component of the traditional Irish breakfast, enjoyed alongside eggs, sausage, black and white pudding, and fried tomato. The preparation and consumption are often associated with comfort, tradition, and a sense of national identity.
