9, Moira Industrial Estate, 34 Old Kilmore Rd, Moira
Craigavon BT67 0LZ

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Pork, Bacon & Sausages

TRADITIONALLY CURED PORK, WITH A SWEET TWIST

Our award–winning pork, bacon and sausage products are all made using superb quality Northern Irish pork. The pork is from pigs selected from our trusted local farmers. 

We also purchase our own rare breed pigs directly from local farms. All our pigs are carefully reared and humanely slaughtered.

OUR SUGAR PIT

After being cured in time-honoured fashion, many of our pork and bacon cuts are finished with a flourish. They spend 10 days in our sugar pit to develop a delicious, sweet cure.

This result in a crisp edge surrounding succulent meat, and a delicate balance between sweetness and saltiness. It creates an extraordinary flavour that has charmed some of the most respected palates in the trade.

AWARD-WINNING PORK AND BACON

The quality and flavour of our pork and bacon products has been recognised by the several prestigious awards we're proud to have won.

    We have been buying some fantastic Moyallon sweet-cured, smoked bacon chops from Hannan Meats in Northern Ireland, which were awarded a 3-star gold in the Great Taste Awards.
    — Mark Hix
     
    • The most gloriously beautiful joint of beef we have seen in a while. The fat is amazing. - 2014 Great Taste Panel
    • We have been buying some fantastic Moyallon sweet-cured, smoked bacon chops from Hannan Meats in Northern Ireland, which were awarded a 3-star gold in the Great Taste Awards. - Mark Hix
    • Deeply flavourful rib, sirloin and fillet of Himalayan salt-aged Glenarm Estate beef supplied by Peter Hannan, who owns copyright in the charm of the Irish - Fay Maschler
    • I didn’t use to be a big fan of Father’s Day, but if the children presented me with a great hunk of Peter Hannan’s Salt-Aged Glenarm Beef, I’m definitely prepared to reconsider. - Tom Parker Bowles