Ummers source their pork locally in West Cork, and dry cure it in finest traditional sea salt from Tavira, Portugal with a small quantity of Costa Rican organic cane sugar plus a specially selected blend of peppers and herbs. The bacon is then smoked over oak fires, and, finally, sliced for packing.

Being dry-cured, when cooked these rashers do not produce water. It produces a crisp, full flavoured rasher that is wonderful on its own, but is also a fine ingredient in recipes.

Co.Cork