Food Academy

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On the Pigs Back

Established at Cork’s famous English Market in 1992 by French-native Isabelle Sheridan, On the Pig’s Back is legendary for its homemade pâtés and terrines, and its unrivalled selection of charcuterie products and farmhouse cheeses, focusing on the very best that Ireland and France have to offer. 

At this year’s Blas na hÉireann / Irish Food Awards, On the Pigs Back made a clean sweep, winning all 3 medals in the Meats - Terrines & Pâté section. 

Gold:              Chicken Liver Pate with Smoked Bacon & Port

Silver:            Pork & Plum Terrine
Bronze           Chicken Liver Pate with Garlic & Brandy

At a separate event in September at the Mansion House in Dublin in September, On the Pigs Back was named Small Producer of the Yearat the Irish Food Quality Awards (IFQA). The awards celebrate Ireland’s artisan food and drinks sector. The company also signed a deal with SuperValu worth €100,000 that will open the opportunity to distribute their products to the company’s 222 stores right across Ireland.

Isabelle is delighted to be able to announce the creation of 2 new jobs as a direct result of the deal: 

“We have a wonderful relationship with local SuperValu retailers and it has opened a route to market that would otherwise not have been available. Working so closely with SuperValu has also been a great opportunity to develop the skillset required to develop our business and we are very exited to be able to announce that we can now create two new jobs at On the Pigs Back thanks to this new agreement with SuperValu!”

Isabelle and her team expertly combine Irish and French food traditions using centuries old recipes handed down through her family, all made exclusively with West Cork pork, Irish free range eggs and Irish chicken. Staying true to traditional French recipes, the products use simple ingredients and are free from additives and industrial gelatine and contain no added starches. They are preserved the old-fashioned way with salt nitrate.


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