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.

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 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.

Roasting on the bone imparts even more flavour to this delicious cut of pork.  For those that love crackling, this is the perfect cut, we supply it scored perfectly, so just rub in salt and roast.  Start it hot and then reduce to a moderate heat.  Top Tip - roast on top of cooking apples and use them to make a wonderful apple sauce.

If you love crackling this is the cut for you.  Increasingly popular with leading chefs, belly pork is a real choice for those looking for a great value cut with fantastic flavour.