Free Range

Oliver Carty’s free-range dry-cured smoked maple rashers are hand-rubbed with the finest sea salt and made using a traditional dry cure method for a unique and tender rasher. They are the best quality and tastiest you will find. They are prepared with a mix of great family traditions, updated technologies, and the latest skills. The pork is slowly dry-cured before being coated with a maple flavour glaze and gently smoked with beechwood for a deep succulent flavour. Our smoked maple rashers are expertly cured with Irish Atlantic Sea Salt, giving them a unique and great-tasting flavour.

At Oliver Carty, we produce the highest of quality, delicious pork bacon rashers using the freshest ingredients from carefully chosen providers.

Take a look at our suppliers.