Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all,
Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.

Bacon eye loin??

  • 21-03-2022 9:23pm
    #1
    sporina
    Registered Users Posts: 6,779 ✭✭✭


    Saw this in Tesco

    anyone know what it would be like?

    looks lovely and lean..

    B558A3DF-F2BD-4971-81E8-8793B6FCD59E.jpeg


    apologies - no idea why pic is side ways



Comments

  • #2
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators Posts: 11,073 Mod ✭✭✭✭igCorcaigh


    Just subbing to this thread, because I'm also curious, but have no idea, sorry Sporina! Hopefully our expert boardies will weigh in.



  • #3
    sporina
    Registered Users Posts: 6,779 ✭✭✭sporina


    looks good - would be fab with cabbage me thinks..



  • #4
    awec
    Administrators Posts: 53,344 Admin ✭✭✭✭✭awec


    I always thought the eye loin was basically a roasting cut that's essentially the bit that usually becomes pork chops.

    But that cut looks too big for that?



  • #5
    phormium
    Registered Users Posts: 3,293 ✭✭✭phormium


    Eye loin is the oval bit of pork chop/rasher, gets bigger towards one end of the loin so depending on where bit is from size would differ. It would be very lean as it doesn't have the 'tail' fattier bit on the chop/rasher.



  • #6
    the beer revolu
    Registered Users Posts: 16,756 ✭✭✭✭the beer revolu


    It's the worst part of a loin/back rasher!

    It's the rasher without the tail. If you like your bacon lean, this is for you.

    Would boil nicely for bacon and cabbage. The whole loin would appeal more to me - I like a bit of fat.



  • Advertisement
  • #7
    Esse85
    Registered Users Posts: 8,236 ✭✭✭Esse85


    For a fiver it's surely worth taking a risk and trying it OP, will you try it over the weekend and let us know your thoughts?

    Cabbage, carrots and mash, sounds lovely for a Sunday dinner.



  • #8
    sporina
    Registered Users Posts: 6,779 ✭✭✭sporina


    @Esse85 will defo give it a lash soon and get back to ye with my feedback



  • #9
    Kat1170
    Registered Users Posts: 3,591 ✭✭✭Kat1170


    They have similar smoked bacon loin in Lidl I regularly get. It's great for boiling but don't go by their cooking time whatever you do. Get a meat thermometer and cook to between 60-65°C. Anything more and it dries out and becomes tough.

    Ikea do a grand digital thermometer that you leave in the meat while cooking and the alarm beeps when the desired set temperature is reached.



Advertisement