O’NEILLS DRY CURE BACON CO.

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.

Why Us

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.

Our product range

Dry Cured Back Rashers

Dry Cured Streaky Rashers

Dry Cured Bacon Joints

Dry Cured Bacon Lardons

Black & White Puddings

Pork Sausages

Markets

Our Accreditations

• HACCP
• Meat Processor Quality Assurance Scheme (MPQAS)
• Origin Green Verified

Our Awards

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