chilled

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Abernethy Smoked Butter 100g

chilled

Le Paysan Pork Rillettes 100g

€4.95

Le Paysan Pork Rillettes 100g

chilled

Burren Smokehouse Hot Smoked Over Oak 90g

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Wild Oats Gorgeous Gift Set Bath and Body

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Hanna’s Bees Reusable Beeswax Wraps Maxi Wrap

€9.95

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Trish's Honey Products Hand Rolled Beeswax Candle 2 to 3 hours

€3.95

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The '100% Irish Growers' Box

€25.00

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€100.00

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Hadji Bey's Original Rose Turkish Delight 250g

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Zaeire Artisan Chocolate 12 Box 140g

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O'Neills Dry Cured Streaky Rashers 200g

chilled

€1.99

irelands-ancient-east-dublin

description

Awarded 2 Stars at the Great Taste Awards 2016 At O'Neills Dry Cure Bacon Co., we know a thing or two about bacon. We know that the tastiest rashers are dry cured by hand in a traditional way whic...

Awarded 2 Stars at the Great Taste Awards 2016

At O'Neills Dry Cure Bacon Co., we know a thing or two about bacon. We know that the tastiest rashers are dry cured by hand in a traditional way which stops them shrinking the pan. Using our unique family recipe, we dry cure our rashers with natural sea salt to enhance the flavour. They contain 30% less salt that the average rasher and as we don't add water, no phosphates are needed. The result, proper rashers that taste and cook like they should.

Ingredients List

Pork(97%)
Sea salt
Sodium ascorbate(antioxidant)
Sodium nitrite & potassium nitrate(preservatives)
Sugar

Dietary Info


Nutritional Information	Per 100g
Energy	874Kj/210Kcal
Fat of which saturates	13.9g 5.7g
Carbohydrates of which sugars	0.5g 0.5g
Protein	20.8g
Salt	2.1g

Storage

Keep refrigerated at or below 4 degrees, once opened consume within 3 days, 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.