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flesh of hogs—especially from the sides, belly, or back—that has been preserved by being salted or pickled and then dried with or without wood smoke. Traditionally, the process consisted of soaking the pork in brine or rubbing it in a salt mixture by hand, then smoking the sides in smoke from an open chimney. It sometimes took three or four months. Bacon is still home cured in some rural communities, but the bulk of its manufacture is carried on in large industrial meatpacking plants equipped to slaughter, dress, cure, smoke, and sell on a large scale. Bacon refers to different cuts in different countries. In the United States it usually means the side between the fifth rib and the hipbone. In Europe, the word bacon generally refers to one half of a fattened pig. Bacon has one of the highest fat contents of any cut of meat.


1. Francis, Baron Verulam, Viscount St. Albans. 1561--1626, English philosopher, statesman, and essayist; described the inductive method of reasoning: his works include Essays (1625), The Advancement of Learning (1605), and Novum Organum (1620)
2. Francis. 1909--92, British painter, born in Dublin, noted for his distorted, richly coloured human figures, dogs, and carcasses
3. Roger. ?1214--92, English Franciscan monk, scholar, and scientist: stressed the importance of experiment, demonstrated that air is required for combustion, and first used lenses to correct vision. His Opus Majus (1266) is a compendium of all the sciences of his age
References in periodicals archive ?
These premium back rashers are to be sold ready-priced in fixed weight packs of 6.
The TNSofres research also shows that back rashers now account for nine out of 10 pre-packed rashers sold in the year to March.
The newcomer will be available in three variants -- smoked and unsmoked back rashers and unsmoked streaky rashers, rsp 2.
Using four trimmed back rashers instead of four streaky rashers cuts out 73 calories and 11g fat, and ditching the butter saves 74 calories and 8g fat.
Retailers will continue to face growing pressure to pay more for British back rashers because supplies of British pork backs are becoming increasingly tight.
29 [pounds sterling] for 220g of smoked or green back rashers or 2.
Back rashers dropped from 610p/kg in August last year, to 607p/kg this year.
There is no mistaking the fact that the retail market remains as saturated as ever: this week Sainsbury is offering a bulk pack of 4 x 200g Danish back rashers at 3.
79 [pounds sterling], while the Co-op has 2 x 227g smoked back rashers for 1.