Delicious in its own right; Pancetta can liven up a stew or sauce with its destinctive and rich flavour. Troy Maguire of Lock's Restaurant in Dublin recommends its use for his delicious acclaimed meatloaf.  See the on screen News section for the recipe.

These succulent award-winning back rashers are a real treat and great value.  Free range rashers cured the traditional way - without water or chemical additives.

If you are looking for Smokey Bacon - this is some of the best you will find.  Traditionally smoked and cured free-range rashers that will truly tantalise your tastebuds.

This is the traditional cure the mccarthys have used over 5 generations in three centurys - it works, it's lovely.  It's the ideal joint to cook slowly and traditionally in water and serve with fresh cabbage and floury Irish Potatoes.

This is an award winning, lightly cured, free-range pork product. Great for roasting as it is or try it pot-roasted with prune juice and vegetables for a truly delicious change.

This is a dry cured smoked speciality bacon joint that should be roasted, but can be boiled too.  This German inspired product is sure to leave you longing for more.  A Sunday Lunch with a difference.

These sweetly spiced rashers won the major Irish Award at the Great Taste Awards in 2005 - best Irish Speciality Product.  Try them served with freshly harvested cabbage, accompanied simply with some brown soda bread - you will experience the most exquisite comfort food.

Delicious streaky rashers.  These are delicious for a crispy bacon salad.

Bacon has been cured for thousands of years
this way, without any salt peter, nitrite or any artificial aditives or ingredients.  This is bacon cured bio-organically from free range pigs. Bacon doesn't get any more natural than this.