Read our story in this week’s magazine (7th January) on how Pat set up O’Neills Bacon. Our bacon is dry cured by hand and is the healthier option when having rashers, no phosphates and lower salt.
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O’Neills Dry Cure Bacon Co. is a member of the Bord Bia Quality Assurance Scheme. So what does the Bord Bia Quality Mark mean? It means that our Bacon has been produced to the highest Bord Bia quality standards and uses all Irish Pork. All of our bacon is fully traceable and the production facility
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The Following article was written by Elaine O’Regan, Sunday Business Post, August 30th 2015 Thank you Elaine: A 13 year career in the bacon industry, working in quality assurance, gave Pat O’Neill a running start when he decided to start up his own company with wife Mary a decade ago. Based in Wexford, O’Neills Dry
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O’Neills Dry Cure Bacon Co, produced in Enniscorthy, Co Wexford has been awarded Great Taste stars for three of its products in the world’s largest food awards scheme. O’Neills Dry Cure Bacon Co. is celebrating two gold stars for their Dry Cured Streaky Rashers and one gold star for the Dry Cured Bacon Joint and
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O'Neills Dry Cured Bacon Lardons
€2.29
O'Neills Dry Cured Ham Fillet
€8.95 – €60.00
O'Neills Dry Cured Rashers
€4.00 – €20.00
O'Neills Dry Cured Streaky Rashers 200g
€2.00
