Ummera is a tiny family company, but it is also now the only food processing facility in Ireland that is licensed for production of both meat and fish products.

The smoking process:
We source our pork locally in West Cork, and cure it in finest traditional sea salt from Tavira, Portugal with a small quantity of Costa Rican organic cane sugar added. The bacon is then smoked over oak fires, and, finally, sliced for packing.

The product:
We pack our bacon with the whole slices cut in half, so that the packs contain both the streaky and back bacon. We add NO nitrate/ nitrite/ saltpetre or any other preservative; these are commonly used in other bacon to maintain the 'pink' colour of the uncut meat. All our products are fresh and can be frozen if needed.

Using our smoked dry-cured bacon rashers:
Since it is dry-cured, when cooked our rashers do not produce water and frothy scum (common with mass produced bacon that has been cured by being injected with brine solutions). It produces a crisp, full flavoured rasher that is wonderful on its own, but is also a fine ingredient in recipes.

Availability:
Ummera Smoked Dry-cured Bacon is available from a number of retail outlets in Ireland and the UK, as well as direct from the smokehouse. For details, of local stockists please click here or contact us directly at sales@ummera.com.