Jack McCarthy Dry Cured Rashers

Jack McCarthy’s rashers are made from selected pork loin or belly, which is trimmed and then cured in a seasoned brine or dry salt cure to develop flavour and improve preservation. After curing, the meat is rested so the salt and seasoning fully penetrate the flesh, creating a balanced savoury profile. The rashers are then sliced and may be left unsmoked or exposed to smoking, depending on the variety, before being packaged fresh. This traditional curing approach helps maintain a firm texture and clean, pork flavour when cooked.