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O'Neills Dry Cure Bacon Co Pork Sausages 454g

chilled

€3.00

irelands-ancient-east-dublin

description

Our rashers are so good that customers asked us for sausages that were of the same high quality. The result our delicious Pork Sausages and Pork & Leek Sausages. These are a family favourite i...

Our rashers are so good that customers asked us for sausages that were of the same high quality. The result our delicious Pork Sausages and Pork & Leek Sausages.

These are a family favourite in the O’Neill household.

Cooking instructions:

Remove from packaging. Grill or pan fry for approx 12 mins, turning regularly. Ensure food is fuly cooked before serving.

Ingredients List

Pork Fat
Pork Meat (70%)
Rusk (Wheat flour, salt)
Seasoning (salt, rusk, preservative: sodium sulphite, spice extracts, flavour enhancer: E621, stablisiser: diphosphates, antioxidant: ascorbic acid) filled into beef collagen casings
Water

This Product Contains

Although extra care has been taken to remove all bones, some may remain.

Dietary Info

Nutritional Information	per 100g
Energy	1006kJ
	242kcal
Fat	18g
of which saturates	13g
Carbohydrate	7g
of which sugars	1g
Fibre	2g
Protein	13g
Salt	1.8g

Storage

Keep refrigerated at or below 4oC. Suitable for freezing, use within 3 months of freezing.

Show less descriptionfull description (ingredients, allergens & more)

the story of the producer

O'Neill's Dry Cure Bacon Co

O’Neill’s Dry Cure Bacon Co. pride themselves on producing bacon that tastes and cooks like it should. The multi award winning product range, which is produced in Co. Wexford using Irish pork, includes dry cured rashers, streaky rashers, ham fillets, bacon lardons and bacon loins. Pat O’Neill is the man behind the scene; Pat cures the bacon by hand using a traditional family recipe with a mix of natural sea salt and sugar. With O’Neill’s you get all meat, so when the bacon is cooking there is no shrinking on the pan. O’Neill’s Dry Cured Bacon Co. has won numerous prestigious awards including the multiple Great Taste Awards, Georgina Campbells Irish Breakfast Award 2017, the Food Writers Guild award, is highly acclaimed by food critics and is the chosen bacon of many of the top chefs in Ireland. O’Neills is Bord Bia Approved.