Jack & Eddie's
There is only one way to leave Westport, and to leave Mayo as you head eastwards, and that is with several packs of Jack and Eddie’s sausages and bacon in the bag on the back seat of the car. Amongst the many signature foods of County Mayo, these delicious pork products have won a devoted following over the last several years, ever since Eddie O’Malley decided he need to branch out from simply rearing pigs and turn his hand to making a premium product.
The path of Jack & Eddie’s has been a well-trodden one: start with requests for your pork from your neighbours. Then get a stall at the farmer’s market and, as demand builds, move quietly into the local supermarkets, bringing the product door to door. Soon, your brand is in many of the best local shops and, then, it’s time to expand further afield, and to take Jack & Eddie’s to the Big Smoke, and the east coast. As things build, you expand your workforce, and polish your brand. For Jack & Eddie’s, the fact that it’s a father (Eddie) and son (Jack) is a marketing masterstroke, and explains in part how the company has moved so swiftly from an idea, and a local success story, to an emerging national brand.
And the really good news, of course, is that you no longer have to go to Westport to get Jack and Eddie’s. Mind you, the journey was well worth it.
More along the Mayo coast
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