How Many Slices are in a Rasher of Bacon?

Bacon is a popular breakfast food and cooking ingredient around the world. But if you’re following a recipe that calls for a “rasher” of bacon, how many slices does that equal? This guide explains the nuances between bacon slices and rashers and provides tips for cooking with this tasty pork product.

What is a Rasher of Bacon?

The term “rasher” is primarily used in British English to describe a slice of bacon One rasher is equivalent to one slice of bacon,

The origin of the word comes from French “râcher” meaning a thin slice Over time it evolved to specifically reference a strip of bacon in the UK and Ireland

Meanwhile, North Americans would just call it a slice or strip of bacon The terms slice and rasher can be used interchangeably when referring to bacon.

Uniform Sizing

Modern bacon is usually precisely sliced to a uniform thickness, making each slice/rasher a standardized size. Traditional butcher-cut bacon may have more variation in slice sizes.

Mass-produced bacon intended for consumer sales is cut in the following approximate dimensions:

• Thickness – 0.10 to 0.18 inches

• Width – 3.5 to 4 inches

• Length – Up to 14 inches uncooked, shrunk to ~7 inches cooked

So most bacon slices are around 7 by 4 inches when cooked. Of course artisanal bacons come in all shapes and thicknesses.

Weight per Rasher

The weight of a rasher varies based on the bacon’s thickness, how much fat is present, and how large the slice is. Here are some typical rasher weights:

• Thin cut bacon – 0.8 to 1.2 oz

• Regular cut bacon – 1.5 to 2 oz

• Thick cut bacon – 2 to 3 oz

• Jowl bacon (very fatty) – 0.5 to 1 oz

So the average rasher weight falls between 1 and 2 ounces. Packages indicate the total weight, so you can divide by approximate slice counts.

How Much is a Pound of Bacon?

If you buy bacon by the pound, here’s how many slices come in a typical 1 pound package:

• Thin cut – 16 to 22 slices per pound

• Regular cut – 14 to 20 slices per pound

• Thick cut – 12 to 16 slices per pound

Again, the exact number can vary, but expect around 16 slices per pound for regular cut bacon from the grocery store. Know that thicker artisanal bacons will have fewer slices per pound.

International Terminology

While rasher is used in the UK and Ireland, bacon slice terminology differs internationally:

• North America – Slice or strip of bacon

• France – Tranche de bacon (slice of bacon)

• Italy – Fetta di bacon (slice of bacon)

• Germany – Baconscheibe (bacon slice)

• Spain – Tira de beicon (strip of bacon)

Cooking with Rashers

When a recipe calls for a certain number of rashers of bacon, you can substitute an equal number of bacon slices. Some cooking tips:

• Cook rashers in a skillet over medium heat until crispy.

• Bake bacon slices on a foil-lined sheet pan at 400°F for 12-20 minutes.

• Microwave 3-4 rashers between paper towels for 2-4 minutes.

• Add chopped bacon to dishes like soups, salads, pasta, or potatoes.

• Wrap foods like scallops, shrimp, chicken breasts, or asparagus in bacon rashers.

• Use bacon fat for sautéing vegetables or eggs.

• Crumble cooked bacon over recipes as an easy flavor boost.

• Adjust number of rashers based on bacon’s thickness and personal preference.

So whether you call it a slice or a rasher, bacon’s versatility makes it a go-to ingredient for all types of savory cooking.

Bacon Nutrition

Here are some key nutrition facts for a typical rasher of cooked bacon:

• Calories: 40 to 60 calories

• Total Fat: 3 to 5g

• Saturated Fat: 1 to 2g

• Protein: 3 to 5g

• Sodium: 150 to 350mg

So bacon does come with a good amount of fat and sodium. But in moderation, it can be included as part of a balanced diet. Opt for high-quality bacon minimally processed without too many added ingredients.

Buying and Storage Tips

When purchasing bacon:

• Choose bacon from the refrigerated section, not sitting out.

• Check expiration date and pick the package with the latest date.

• Make sure packaging is not torn.

• Look for bacon without “added water” in the ingredients.

• Store unopened bacon in the fridge 3-7 days.

• Keep opened bacon tightly wrapped for up to 1 week.

• Bacon can be frozen for 1-2 months in a sealed container.

Following proper storage methods prevents bacon from spoiling prematurely or becoming unsafe to eat.

Popular Types of Bacon

There are lots of bacon varieties to discover! Here are some top types:

• Smoked – Hardwood smoked, most common bacon.

• Uncured – No nitrites/nitrates, may be salt/sugar cured.

• Turkey – Made from turkey meat rather than pork.

• Pancetta – Italian dry cured bacon, not smoked.

• Jowl – Cured pork cheek meat, very fatty.

• Canadian – Peameal bacon, wet cured and coated in cornmeal.

• Back – Leaner bacon from pork loin muscle.

A rasher of bacon contains one slice of bacon – it’s just a more British way of saying it. On average, a rasher weighs around 1-2 ounces and a 1 pound package will provide about 16 slices. Whether you call it bacon slices or rashers, incorporating them into recipes adds a smoky, salty, savory flavor and crispy texture. So wake up to a hearty breakfast featuring a few rashers of tasty bacon!