O'Neill's Dry Cure Bacon Co
You find Pat O'Neill's dry-cured bacon in the best places.
Sit down for breakfast in Dublin's Ariel House, for example, and O'Neill's bacon will be a pivotal part of the delight of your Irish breakfast. Or you might have it served instead with waffles and maple syrup, where it offsets the sweetness of the maple syrup just perfectly. The Ariel House breakfast is as good as breakfast in Ireland gets, and the fact that Pat O'Neill's bacon is a key element in the deliciousness, the definitiveness, of one of Dublin's classic breakfast destinations, tells you all you need to know about theb excellence of this bacon.
Then you open up Trish Deseine's classic cookery book, “Home: Recipes from Ireland” and there, on page 100, is an ingeniously de-constructed tartiflette dish – Barley baked with Cream, Cauliflower, Durrus Cheese and O'Neill's Bacon – and boy is it a beaut of a dish, with the O’Neill’s streaky bacon bringing all the sweet, cheesy, starchy elements together, like a conductor guiding his orchestra.
Mr O’Neill has steadily expanded the range, so in addition to the fine rashers you can also buy ham fillets; good pork sausages; black and white puddings; bacon lardons and bacon jam. So whether the O'Neill's bacon is centre-stage on your breakfast plate, or whether it is a pivotal element that brings all the other flavours in your dinner dish into focus, it is a vital part of every creative kitchen. Good bacon is the cook's best friend and, once you have tried O'Neill's bacon, you will understand why it's the choice of the best cooks. All of these delicious products will make your life taste better.
Visit more of Wexford's Ancient East
Megabites Blog Sign Up
Sign up for our Megabites Newsletter, a blog which brings you all the latest contemporary news of the best food and food people in Ireland, including all that’s new on the Wild Atlantic Way.