We produce and sell an award winning range of delicious Dry Cured Bacon products, sausages and puddings.
Did you know?
Our award winning bacon is made with Irish Pork and is dry cured by hand using our unique family recipe with natural sea salt. We have 30% less salt than average and as we don’t add water, no phosphates are needed. Our Irish bacon tastes and cooks as it should, no shrinking!
“O’Neills Dry Cure Bacon Co.’s old style artisan dry cured bacon is not only deliciously tasty but what you get is solid meat per kilo for your money with none of that old water seeping out on the pan!”
Lucinda O’Sullivan, Food Critic
“So whether the O’Neill’s bacon is centre-stage on your breakfast plate, or whether it is a pivotal element that brings all the other flavours in your dinner dish into focus, it is a vital part of every creative kitchen. Good bacon is the cook’s best friend and, once you have tried O’Neill’s bacon, you will understand why it is the choice of the best cooks.” John and Sally McKenna’s Guide 2016 www.guides.ie
O’Neills Dry Cure Bacon Co. is best known for its Dry Cured Rashers. Using our unique family recipe and Irish Pork we dry cure our rashers with natural sea salt to enhance the flavour. They contain 30% less salt than 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!
These award winning Irish rashers have an average of 8 rashers per 300g pack. With 97% pork and no added water there is a much higher proportion of meat than with a standard 300g pack of rashers. Winner of Great Taste Award 2013.
O’Neills Dry Cured Streaky Rashers are full of flavour and definitely live up to our higher in taste, lower in salt promise. Using our unique family recipe and Irish Pork, we dry cure our streaky rashers with natural sea salt to enhance the flavour.
Our streaky rashers add superb flavour to pasta dishes, stews, salads and roasts.
Have you ever tried dry cured ham? O’Neills Dry Cured Ham Fillets are a step ahead of conventional ham fillets. As with all of our dry cured range we use Irish Pork and there is no added water and 30% less salt than average. The result is delicious, moist ham that is full of flavour, a suitable centre piece for any special occasion and a must at Christmas!
We recommend that you bake, rather than boil, our ham fillets so the maximum flavour is retained.
O’Neills Dry Cured Bacon Joint are cured using the O’Neills traditional family recipe. The bacon joint is dry cured Irish Pork with natural sea salt to enhance the flavour. With 30% less salt than the average bacon loin and as we don’t add water, no phosphates are needed. The result, proper bacon that taste and cook like they should!
We recommend that you bake, rather than boil, our bacon joints so the maximum flavour is retained.
Using our unique family recipe and Irish Pork we dry cure our bacon steaks with natural sea salt for up to 3 weeks to enhance the flavour. As we don’t add water, no phosphates are needed. The result, delicious meaty bacon steaks that don’t shrink on the pan.
Our new Dry Cured Bacon Lardons are sure to make it into your trolley every weeek! With 150g of dry cured bacon chopped into small pieces these are a fabulous addition to pastas, omelettes, casseroles, salads and soups to name a few. You’ll never be stuck for dinner ideas again!
Using our unique family recipe and Irish Pork we dry cure our bacon with natural sea salt to enhance the flavour. As we don’t add water, no phosphates are needed.
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.
Do you like white pudding or black pudding or a bit of both? The O’Neills twin pack of black and white pudding keeps everyone in the family happy!
Our pudding is satisfying and deliciously tasty! Black and White Pudding Rings (454g) available.