The very best of Irish food and drink

Caherbeg Free Range Pork Ltd.

Rosscarbery, Cork

Using meat from the oldest Irish herd of Free Range Outdoor pigs (est. 1997) at Caherbeg, Rosscarbery, they use a traditional recipe first used by Willie Allshire in 2000. It takes time for the pigs to mature, so tehy wait. The pork is then cured with salt, sugar & no water. It’s not instant; it takes time, but the result is worth waiting for.

Awards

Bronze

Caherbeg Free Range Dry Cure Loin Rasher

Bacon
Finalist

Rosscarbery Recipes Traditional White Pudding

Puddings