Dry Cured Back Rashers, Dry Cured Streaky Rashers, Dry Cured Bacon Joints, Dry Cured Bacon Lardons, Black & White Puddings and Pork Sausages.
Dry cured, phosphate-free bacon.
In 2005, Pat O’Neill was inspired to start his own dry curing bacon business. The catalyst was simple; one morning he was frying up normal rashers for breakfast, when he returned to the pan they had shrunk to half their original size.
Having worked in the bacon business for over 13 years, O’Neill realised that there was an opportunity for a more natural, traditional range of Irish bacon products which didn’t shrink by half. There was a growing trend towards natural foods and consumers were becoming more interested in ingredients, source, quality and taste. Starting his own dry curing bacon business seemed like the next natural step.
O’Neill’s award-winning bacon is made with Irish pork and cured by hand in the traditional way, using a unique family recipe involving natural sea salt. The products contain 30% less salt than average and – as there’s no water added – no phosphates are required.
Starting out at the farmers’ markets, the business has grown year-on-year. Products are now available in some of the finest food stores in Ireland and the best hotels and restaurant. O’Neill’s full product range of Irish Dry Cured Bacon is produced in Enniscorthy, Co. Wexford.
Key Sustainability Commitments
Raw Material Sourcing
- To source 95% of raw materials from Bord Bia Quality Approved suppliers.
- Reduce energy usage by 5% within 5 years.
- Support of local sports group and school.
Unique Selling Points
O’Neill’s range of bacon products have no added water, no phosphates, lower salt than conventional bacon, and are made with pure Irish pork.
Awards & Accreditations
- Two Stars: Back Rashers – Great Taste Awards 2016
- Two Stars: Streaky Rashers – Great Taste Awards 2015
- Winner: Georgina Campbell Breakfast Meat Award
- Irish Food Writers’ Guild Award 2017
- Bord Bia Quality Assured