How to Cook our Native Bacon with a Traditional Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Traditional Dry Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers using a traditional, family cure. Lightly salted to draw out the flavours, gently sugared to enhance the sweet pork notes and rich juiciness.
Make it your new tradition.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared these Pigs in Pancetta Blankets for you to cook simply at home. Divine little Irish pork shoulder cocktail sausages hand wrapped in dry-cured Tipperary pancetta.
That’s your fancy starter all wrapped-up.
Some Simple Steps:
Preheat the oven to 180°C
Coom for 20 minutes
It’s that easy for a delicious treat!
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared this Stunning Spiced Beef for you to serve simply at home. Spiced Beef is a true James Whelan Butchers Christmas Tradition. Our master butchers hand cure a beautiful cut of beef and coat it in brown sugar, peppercorns, allspices and berries every day for two weeks.
Make room Ireland’s very own charcuterie.
Some Simple Steps:
Place in a saucepan covered with water
Add chopped vegetables
Add two bay leaves
Boil for 44 minutes per kg and 20 mins over
Leave it to cool in the liquid overnight
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Gold-Star Winning, Salt-Aged, Striploin Steak
Our Master Butchers have hand-prepared this Gold-Star Winning, Salt-Aged, Striploin for you to cook simply at home. Aged in a Himalayan Salt Chamber for over 35 days, this prime Irish beef striploin is a truly timeless and divinely tender steak. Gold-star winning steak, cooked in award-winning beef dripping.
A winner all round.
Some Simple Steps:
Rest to allow meat to come to room temperature for 20 mins
Season with salt
Cook each side untouched on pan for 3 mins
Turn and then cook on each side for a further 2 mins
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 10 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Native Bacon with a Salted Caramel Cure
Our Master Butchers have hand-prepared this Native Bacon with a Salted Caramel Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers. In our ageing chamber, sea-salt and soft brown sugar are brought together to infuse the bacon with a divine salted caramel whisper.
Ssssch – or everyone will be wanting some.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Free-Range Two-Cheese, Chicken Italiano
Our Master Butchers have hand-prepared this Free-Range Two Cheese, Chicken Italiano for you to cook simply at home. Free-range, slow-raised, Hubbard Chicken Fillets filled with fragrant, sun-dried tomatoes and cheddar cheese. Served with lashings of award-winning ragu and topped with melting mozzarella.
Buon Appetito, everyone!
Some Simple Steps:
Preheat the fan oven to 180°C
Cover with tinfoil, shiny side down
Cook for 30 mins
Remove tinfoil for the last 10 mins
Enjoy another delicious meal from James Whelan Butchers!
The Perfect Serve – James Whelan Butchers Free-Range Chicken Kebabs with Mediterranean Vegetables
Our Master Butchers have hand-prepared these Free-Range Chicken Kebabs with Mediterranean Vegetables for you to cook simply at home. Delicious pieces of free-range, slow-raised, Hubbard chicken breast, threaded through with Mediterranean vegetables and drizzled with paprika, cumin and garlic.
Stick around for second helpings.
Some Simple Steps:
Preheat grill to 230°C
Place on a tray with with tinfoil
Place under grill for between 10 and 15 mins
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared these Free-Range, Greek Wonder Chicken for you to cook simply at home. Our free-range, slow-raised, bone-in chicken breasts are transformed into a Mediterranean dream with freshly chopped peppers and a marinade of caraway, paprika, cumin and thyme.
Grab yourself a (ahem) Plato goodness.
Some Simple Steps:
Preheat the fan oven to 180°C
Cover with tinfoil, shiny side down
Cook for 50 mins
Remove tinfoil for the last 15 mins
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Free-Range, Bacon and Breadcrumb, Chicken Pascals
Our Master Butchers have hand-prepared these Free-Range, Bacon and Breadcrumb, Chicken Pascals for you to cook simply at home. Free-range, slow-raised, Hubbard Chicken with award-winning, buttery, herby, homemade stuffing. All wrapped in our heritage-cure Irish bacon.
Looks like you’ve got dinner all wrapped up.
Some Simple Steps:
Preheat the fan oven to 180°C
Cover with tinfoil, shiny side down
Cook for 45 mins
Remove tinfoil for the last 15 mins
Enjoy another delicious meal from James Whelan Butchers!
The Perfect Serve – James Whelan Butchers Dry-Aged Steak Dauphinoise
Our Master Butchers have hand-prepared this Dry-Aged Steak Dauphinoise for you to cook simply at home. Delicious, little Charlotte salad potatoes in a creamy gratin with delicate slices of fresh peppers and onions and great big hunks of grass-fed, dry-aged Irish beef.
Dau-phin-oooooh-la-la. As they say in Tipperary.
Some Simple Steps:
Preheat the fan oven to 180°C
Cook for 45 mins
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our James Whelan Butchers Breakfast Roulade
Our Master Butchers have hand-prepared this Breakfast Roulade for you to cook simply at home. Irish pork shoulder sausage meat wrapped around our rich black and peppery white puddings. All served in a buttery-rich, softly golden puff pastry.
Make a good morning, great.
Some Simple Steps:
Preheat the fan oven to 180°C
Place on a tray lined with parchment paper
Cook for 30 mins
It’s as simple as that
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Grass-Fed, Slow-Matured, Striploin Steaks
Our Master Butchers have hand-prepared these Grass-Fed, Slow-Matured Striploin Steaks for you to cook simply at home. These tender, flavoursome striploin steaks are grass-fed on open pastures. And slow-matured over 28 days to build deep flavour into its lush marbling.
Nice to discover there’s goodness in greatness.
Some Simple Steps:
Rest to allow meat to come to room temperature for 20 mins
Season with salt
Cook each side untouched on pan for 3 mins
Turn and then cook on each side for a further 2 mins
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 10 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
