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A black 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.
This is a traditional pudding which will make your breakfast complete or a meal in itself. Have you tried Black Pudding served with salad and cranberry sauce? It’s absolutely delicious and makes a fantastic starter or a light summer supper.
Set yourself up for the day with the McCarthys family breakfast pack.
- 10 x Butchers Sausages
- 1 x 220g Streaky Rashers
- 1 x 220g Back Rashers
- 1 x 300g Black Pudding
- 1 x 300g White Pudding
Was €12.99 per pack
The full Irish breakfast is famous the world over, we think this pack makes it just that little bit better. This pack contains some our award winning products and is suitable for home freezing.
A new selection of top quality meat at a great price.
- 1kg Minced Beef
- 1kg Diced Stewing Steak
- 1kg Minced Lamb
- 1kg Honey Cured Roasting Pork
- 1kg Free Range Roasting Pork on the Bone
- 6 x Centre Loin Lamb Chops
- 2 x 8oz Striploin Steaks
- 1kg Belly Pork
You will love the flavour of this succulent boned ham. Available green or smoked.
Cooking instructions: Place in large pot of water. Add seasoning of your choice such as onions, apples, wine, cider, bay leaf, peppercorns, allspice berries and cloves. Cover and simmer for approx 40 minutes per Kilo.
These outdoor reared pork sausages are a traditional staple for McCarthys. Big in flavour and made to a recipe that goes back generations.
Award winning sausages with over a hundred years of tradition and experience behind them. These sausages will make your Full Irish Breakfast a cut above.
Ideal for home freezing.
Our local Ardrahan Cheese has a wonderful rich flavour which melds beautifully with our high quality free range pork and bacon.
Ardrahan cheese and smokey bacon sausages. These are a fantastic gourmet dinner sausage but aren’t out of place on a breakfast plate. Ideal for Home Freezing
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.
Save 10% on this wonderful roasting pork
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 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
For a perfect gourmet starter, try wrapping thin slices of Cherry and Oak Smoked Dry Cured Rashers around sherry marinated scallops and water chestnuts, then grilling for 5 to 6 minutes.
So you can’t decide between black or white? Why not try this delicious combination of black and white sold by the generous slice.
Perfect for the breakfast table and great for a lunch accompaniment. Why not try it with a warm bacon salad, or serve with goats cheese and red onion marmalade.
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.
Was €11.50 per Kg
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.
Serve with sliced fried kale and red onion as a tasty alternative to the traditional bacon and cabbage.
Traditional fare also known as “Hairy Bacon”.
A traditional product in every sense of the word. “Hairy Bacon” was the staple diet of older generations. When the pig was slaughtered in the homestead, black pudding and hard salt bacon were the main recipes. The hairy bacon was cured in the barrel for four weeks then hung from the roof of the kitchen where it yellowed with age and from the smoke of the turf fire.
Our popular gourmet sausage meat on a kebab stick is a must for any sizzling grill or barbecue.
Marinated Juicy pork belly ribs. Perfect when you hear them sizzling on the BBQ.