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Delicious FREE-RANGE pork sausages complimented with Bramley Apple.

30% OFF

Free-range and delicious in its own right; Pancetta can liven up a stew or sauce with its distinctive and rich flavour.

Sold in 110g packs

Was €100 now just €80

• 3 T bone steaks
• 3 rump steaks
• 3 fillet steaks
• 4 chicken fillets
• 4 T bone pork chops
• 2 lbs sausages 2 different types
• 2 packs rashers 2 different types
• 1 black pudding
• 1 white pudding

You will love the flavour of this succulent boned ham.

Some of the Best Spiced Beef in Ireland
This is the “smoked salmon of beef”. It is the perfect spiced beef to star in a salad or it will bring back memories of Grandma’s wonderful spiced beef.
National Champion 2008 Associated Craft Butchers of Ireland Spiced Beef Competition

This was the winner of the Associated Craft Butchers of Ireland Best Speciality Award in 2008. This air-dried beef is sent to you in wafer thin slices and is perfect in a salad. It is best served raw. 110g pack serves 4 – 5.

Sold in 110g packs

A pudding fit for a queen. La Confrérie des Chevaliers du Goûte Boudin, or the Brotherhood of the Knights of the Blackpudding awarded a gold medal and certificate in this major international competition in 2010. It was served to Queen Elizabeth at the state banquet in 2011.

Delicious and flavoursome.  A white pudding that really is excellent.

Award winning Boudin de la Creme by the generous slice.

Diced lean aged Aberdeen Angus steak.

These free range sausages are low in fat and high in flavour.

Delicious sausages with the fresh taste of summer chives forming a wonderful undercurrent to the flavour of the FREE-RANGE pork.

These are sausages with a tongue tingling zinginess for those who like a bit of spice in their life.

Our local Ardrahan Cheese has a wonderful rich flavour which melds beautifully with our high quality free range pork and bacon.

These sausages are low in fat content and high in flavour.

The ideal romantic dinner for two. This succulent roast is easy to cook and will definitely impress.  This tender cut is taken from the top of the sirloin and is marinaded in our own home-made red wine marinade.

For the perfect Christmas Stuffing.

This 8 bone rack of milk lamb is fantastic centre-piece for the table and a delicious piece of meat to serve to your guests.

This is a classic that will leave you chewing at the bone for more. This is fine aged Aberdeen Angus.

This is bacon cured bio-organically from free range pigs. Bacon doesn’t get any more natural than this.

Sold in 220g packs

Free range loin pork chops with the crackling left on and cut thicky and traditionally by hand.  These succulent chops are versatile; grill them, fry them, bake them in foil with fruit,  braise them, barbeque them; whatever you do – eat them.

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.

Sold in 220g packs

These chops are cut thick by hand. This is the T-Bone steak of lamb and is delicious fried, grilled or barbequed.

These succulent award-winning back rashers are a real treat and great value.

Sold in 220g packs

Ideal for Home Freezing.

These 1/4lb burgers  are made from the finest Aberdeen Angus beef. Packed in layers to facilitate home freezing.

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.

Sold in 220g packs

• 2 x (8oz) fillet steaks
• 2 x (10oz) striploin steaks
• 2 x (8oz) rib eye steaks
• 2 x (10oz) T-Bone steaks

This prime steak is from the finest Aberdeen Angus cattle and is dry aged for 21 days. This is the most tender cut of beef and is ideal for frying.

This succulent steak from the bottom of the sirloin is a favourite in the USA and Australia. It is ideal for frying and barbequing. The name rib eye derives from the cut “the eye of the rib”.

This tender steak is dry aged for 21 days and is produced from the finest local Aberdeen Angus Cattle. This is the cut often served in restaurants as a sirloin. It is a boneless T-Bone steak with a more pronounced texture than fillet. For many steak lovers, this is THE steak.

From our extensive range of gluten free products, these 6oz gourmet burgers are delicious and contain only natural ingredients and are suitable for coeliacs.

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

If you love crackling this is the cut for you.

Irish farm fresh chicken wings with a delicious barbecue spice.

Hand-cut fillets of delicious farm fresh Irish chicken.

There is nothing but the finest white meat on this farm fresh Irish chicken crown.

A gourmet blend of pork, beef, vegetables, herbs and spices in a roasting tin.

• 1 pack sliabh luachra air dried beef
• 1 pack spiced beef
• 1 pack nitrate free rashers
• 2 pack assorted sausages
• 1 black pudding
• 1 white pudding
• 1 pack pancetta
• 1 dry cured bacon joint (green or smoked)
• 2 farm fresh chicken fillets

Lean minced beef steak from aged Aberdeen Angus.

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.

Traditionally one of the staples of the Irish diet, corned beef is not from a tin.  This meat is cut from the “eye of the round” then cured to the family recipe and pickled.  This is delicious served hot with a white sauce and cabbage as an alternative to bacon, or served cold with a salad.

A wonderful farm fresh chicken.

Traditional fare also known as “Hairy Bacon”.

Delicious chicken breasts wrapped in bacon and stuffed with herbed bread stuffing.

Delicious chicken breasts wrapped in bacon and stuffed with ham and cheese.

Delicious chicken breasts wrapped in bacon and stuffed with our famous black-pudding.

Skewers of Irish farm fresh chicken and vegetables.

Aged Aberdeen Angus prime beef boned and rolled for a wonderful roast.

Delicious lamb mince for your favourite lamb recipes.

For a gastronomic delight, which is easy to cook, and which will turn a Sunday Lunch into a really special occassion try this leg of Duhallow milk lamb.

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.

This is a real connoiseur’s beef, which is ideally served as it is with a salad. Cherry and Oak smoke add a wonderful flavour to the air-dried fillet of beef. This is delivered to you vacuum packed in wafer thin slices and has a prolongued shelf-life. 110g pack serves 4 – 5.

Sold in 110g Packs

So you can’t decide between black or white? Why not try this delicious combination of black and white sold by the generous slice.

Delicious free-range streaky rashers.  Great for a crispy bacon salad, layering on roasting chicken or just in a sandwich.

220g pack

Moorish Foods announces the imminent release of Marc-Frederic’s book: Le Charcutier Anglais – Tales & Recipes from a Gamekeeper Turned Charcutier.

NOW AVAILABLE FOR PRE-ORDER

Marc-Frederic, Britain’s only French registered “Boucher – Charcutier – Traiteur” shares his true-life stories along with recipes that he has acquired over the many years that he has lived and worked in both Germany and rural France. His talent in butchery and skill in charcuterie is extraordinary and it is no wonder he is constantly travelling the breadth of the UK and mainland Europe sharing his knowledge to those who wish to learn this disappearing skill.

This book will be here for generations to come, a true legacy in how it will help save our food heritage.

Price €35 plus €6.00 post and packaging.

by Sean Monaghan & Andrew Gleasures

Wild and beautiful, “A Taste of Cork” takes the reader on a voyage around a stunning county on the very edge of Europe. Cork’s rich and diverse landscape is renowned, but in this book one of Ireland’s top photographers, Sean Monaghan, presents it in a new light, combining the spectacular vistas with the world of the artisan gourmet food producers who are so much a part of the culture.

€20 including post and packaging – sent direct to you by the publisher.