Carty Meats use only the highest quality Bord Bia approved, fully traceable Irish pork to produce their mouth-watering rashers and bacon. Once selected, the bacon is carefully trimmed by their expert butchers before being smoked over smouldering beech wood. This carefully monitored process results in a twenty five per cent reduction in salt content, which means you're left with a deliciously succulent bacon that’s lower in sodium and delectably suffused with subtle flavours.
The dedication of the Carty Family runs through every rasher and bacon joint just as strongly as the delicious smoky flavour. That passion helped them win the prestigious Golden Fork at the Great Taste Awards, 2012. Ted is the Managing Director of the company – overseeing every aspect of food production and also actively involved in the day-to-day running of the business, ensuring that family touch is never lost.