Oliver Carty Family Bacon Roasting Joint With A Sticky Apricot Glaze (575 g)
Sale Information
Description
It began at the family home in Arcadia, Athlone almost three quarters of a century ago and The Carty Way continues to this day. Passed down from generation to generation, it's a way of doing things that not only embraces a sense of heritage and Irishness but also puts innovation, imagination and a passion for quality at the heart of everything we do.Features
Taste the Carty Cure
Cooks 55 mins
DNA TraceBack - 100% traceable to Irish farms
Expertly cured using the finest Irish pork in the heart of Ireland
Ingredients
Irish Bacon (87%) [Irish Pork (88%), Water, Salt, Dried Glucose Syrup, Preservatives (Sodium Nitrate, Sodium Nitrite), Antioxidant (Sodium Ascorabte)], Sticky Apricot Glaze (13%) Apricots (38%), Sugar, Water, Rapeseed Oil, Cornflour, Ginger Powder, Rosemary, Lemon Juice, Fruit PectinNutrition Information
Country of Origin
| Origin Free Text | Produced in Ireland from Irish pork |
Storage Guidelines
Keep refrigerated 0°C to 5°C Once opened keep refrigerated and consume within 2 days. Do not exceed the use by date. Suitable for home freezing. Freeze on day of purchase and use within one month. Defrost thoroughly in a refrigerator before use and use within 24 hours. Do not refreeze once defrosted.
Storage & Usage
Suitable for Home Freezing
Cannot be Microwaved
Keep Refrigerated
Storage Type
| Type | Chilled |
Recycling Information
| Film | Plastic - Widely Recycled |
| Sleeve | Card - Widely Recycled |
| Tray | Plastic - Widely Recycled |
Manufacturer Address
Produced by: Oliver Carty, Monksland, Athlone, Co. Roscommon, N37 R628, Ireland.
Company Name
Oliver Carty
Company Address
Monksland, Athlone, Co. Roscommon, N37 R628, Ireland.
Email Helpline
Telephone Helpline
+353 9064 92472
Return To
Oliver Carty, Monksland, Athlone, Co. Roscommon, N37 R628, Ireland. +353 9064 92472 [email protected] olivercarty.ie
Sale Information
Description
It began at the family home in Arcadia, Athlone almost three quarters of a century ago and The Carty Way continues to this day. Passed down from generation to generation, it's a way of doing things that not only embraces a sense of heritage and Irishness but also puts innovation, imagination and a passion for quality at the heart of everything we do.Features
Taste the Carty Cure
Cooks 55 mins
DNA TraceBack - 100% traceable to Irish farms
Expertly cured using the finest Irish pork in the heart of Ireland
Ingredients
Irish Bacon (87%) [Irish Pork (88%), Water, Salt, Dried Glucose Syrup, Preservatives (Sodium Nitrate, Sodium Nitrite), Antioxidant (Sodium Ascorabte)], Sticky Apricot Glaze (13%) Apricots (38%), Sugar, Water, Rapeseed Oil, Cornflour, Ginger Powder, Rosemary, Lemon Juice, Fruit PectinNutrition Information
Country of Origin
| Origin Free Text | Produced in Ireland from Irish pork |
Storage Guidelines
Keep refrigerated 0°C to 5°C Once opened keep refrigerated and consume within 2 days. Do not exceed the use by date. Suitable for home freezing. Freeze on day of purchase and use within one month. Defrost thoroughly in a refrigerator before use and use within 24 hours. Do not refreeze once defrosted.
Storage & Usage
Suitable for Home Freezing
Cannot be Microwaved
Keep Refrigerated
Storage Type
| Type | Chilled |
Recycling Information
| Film | Plastic - Widely Recycled |
| Sleeve | Card - Widely Recycled |
| Tray | Plastic - Widely Recycled |
Manufacturer Address
Produced by: Oliver Carty, Monksland, Athlone, Co. Roscommon, N37 R628, Ireland.
Company Name
Oliver Carty
Company Address
Monksland, Athlone, Co. Roscommon, N37 R628, Ireland.
Email Helpline
Telephone Helpline
+353 9064 92472
Return To
Oliver Carty, Monksland, Athlone, Co. Roscommon, N37 R628, Ireland. +353 9064 92472 [email protected] olivercarty.ie
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.