Joints of Pork

You will love the flavour of this succulent boned ham.

This is an award winning, lightly cured, free-range pork product.

If you love crackling this is the cut for you.

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 a dry cured smoked speciality free-range 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.