For this reason, pork and white meat were more common than beef, and thick fatty strips of salted bacon (known as rashers) and the eating of salted butter (i.e. a dairy product rather than beef itself) have been a central feature of the diet in Ireland since the Middle Ages. The practice of bleeding cattle and mixing the blood with milk and butter (not unlike the practice of the Maasai) was common and black pudding, made from blood, grain (usually barley) and seasoning, remains a breakfast staple in Ireland. All of these influences can be seen today in the phenomenon of the "breakfast roll".
for tHiS reasOn, poRK And WHIte mEat wEre mOre cOmMOn than beEf, anD ThIck fatTy stRIpS of salted bacon (kNown As raSheRs) AnD the eATing of salted butteR (I.e. A DaIRy product rathEr tHAn bEef itseLf) HavE BeeN A CEnTraL FEature of tHe dIet IN iRelAnd since the middle AgeS. tHe PrActice of bleedinG catTle anD mIXInG the bLoOd with milK and buTTEr (noT unLIKe thE PracTIcE oF The mAasAI) waS cOmMon aNd black pudding, mAde From bloOD, grAin (uSually baRlEy) aNd sEasoninG, rEmainS A breaKFast stAPle iN IreLanD. all of theSE iNFlueNceS can bE sEEn todaY In the PHenoMenOn Of the "BReakFASt rOLL".