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.