The Dublin Pig Company
Freerange Rarebreed and Rarebreed cross Pigs
Testimonials
We roasted some pork, very slowly, straight away and it was sublime. You have a great product..
John McKenna
Bridgestone Guides
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We just received our third order from Bref. The chops we had last night were the best yet. The whole family agree that they have never tasted pork that was so good. We will be placing our next order in a couple of weeks as we know the freezer will be empty again soon!
Gordon
Tasty
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Had a gorgeous shoulder slow roasted over the weekend. The flavour was fantastic! Also had chops and belly, lovely crackling and again great flavour. Looking forward to more!
Mireia
Happy customer
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Last week we had a Hellfire Pigs pork fest; chops, belly and shoulder. All delicious, and all which I will be having again very soon, as I need more research to decide if the belly or shoulder is my favourite!
John O'Malley
Happy pork munchers
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Bref, have had two roasts and having another one tonight. I can't believe how much better your meat is than regular pork bought in the shops. Well done. keep it up. we'll be back for more.
Sean byrne
satisfied customer
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Everything I've tried so far has been delicious, the proof being that im ordering another already!
Cormac Broomfield
Pork Customer
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Hi Bref; we had the leg of pork over the
weekend with some friends and the unanimous
verdict was that it was superb! When you next
slaughter, let me know. I'll be keen to buy more.
Oliver Blacque
Pork Customer
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Ate a pork chop, just delicious and sweet and rich, as good as the best rare breed i have eaten. Kidney was gorgeous too. Really worth all your work.
Anne Kennedy
Own a Pig customer ( www.greatfood.ie )
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Just to let you know we tried a shoulder yesterday for dinner and it was lovely, very concentrated taste. Slow roasted for about 5-hours. Can't wait to get stuck in to the rest! Many thanks and I'm sure we'll be in contact again.
Barbara and John
'Own a Pig' customers
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We had some pork loin at the weekend and it was absolutely fantastic. The meat was dark and bursting with flavour. The skin and fat we grilled separately; it crisped up beatifully and made a delicious guilty mouthful!
We made pancetta and dry cured bacon using belly and loin and fried up a few slices of each for breakfast. Mouth watering and a real gourmet feast between two slices of buttery brown bread!
The sausages were made with just the addition of garlic, salt and pepper. They were heaven on a plate and my friends and family just cant get enough!!
One leg we've salted to make Parma-style ham. And I've no doubt that in 6 months time when we finally unwrap it for a taste test it will be our best yet!
Thanks HellFire Pigs for a great experience of owning our own pig and for the delicious meat that followed; food provenance never tasted so good! We will be back next year, hungry for more!
Nick and Claire
'Own a Pig' customers
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