The Traditional Full Rash Bacon 500g

The Traditional Full Rash Bacon

The "all-rounder" that delivers the best of both worlds. Our Full Rash Bacon is the classic Australian favorite,featuring the lean, meaty eye (from the loin) and the succulent, flavor-packed tail (from the belly). Because it contains both sections, you get that satisfying meaty bite alongside the crispy, rendered fat that makes bacon so irresistible. It’s the ultimate choice for a big weekend breakfast or a classic "BLT" sandwich.

The Butcher’s Tip: The "Two-Zone" Cook

Since a Full Rash has two different textures, they sometimes cook at different speeds. To master the perfect rasher:

The Technique: Use a large pan so you don't crowd the meat. Start the rashers on medium heat. If the "tail" (the fatty part) is crisping too fast while the "eye" (the meaty part) still looks pale, simply use your tongs to overlap the tails slightly or move them to the cooler edge of the pan.

The "Press" Trick: If you find the bacon curling up, you can place a smaller, heavy pan on top of the rashers for the first 2 minutes. This keeps them flat and ensures every millimeter of the rasher makes contact with the heat for a uniform crunch.

The "No-Waste" Butcher’s Secret

The "Full Rash" provides a lot of natural fat. When you're finished frying, do not throw away the liquid fat left in the pan. Pour it into a small glass jar and keep it in the fridge.

The Result: This "Bacon Gold" is incredible for frying eggs the next morning, sautéing Brussels sprouts, or even using it as the fat base for a smoky roast potato. It adds a depth of flavor that butter or oil simply can't match.

This product is sold in packs of 500g.