Bacon and whiskey producers team up for innovative product
Published:  08 August, 2017

Kennedy Bacon, based in Northern Ireland, has joined forces with Dingle Irish Whiskey from Co Kerry in the Republic to create a whiskey-infused bacon. 

The innovation is part of the Co Tyrone dry-cured processor’s strategy to make inroads into the Republic of Ireland. “What we’ve done is to dry-cure our popular bacon using traditional techniques, add the Dingle whiskey and then vacuum-pack to seal in the distinctive flavours,” said Mervyn Kennedy, founder and managing director of Kennedy Bacon. “It’s proving hugely popular with fans of our bacon.”

Kennedy met with representatives from Dingle Irish whiskey last year while visiting as part of the Blas na hÉireann Irish National Food Awards. He explained: “There was a workshop held in the distillery that was followed by a tour of its distilling operation. I developed a relationship with the distillery and decided to explore opportunities to create an Irish whiskey bacon.

“I was also influenced by the emergence of Irish whiskey as the world’s fastest-growing spirit. It made sense to see if I could combine my expertise in dry-curing bacon, one of Ireland’s best known meats, with whiskey, another traditional favourite.”

Kennedy has been producing traditional bacon and ham from his own herd of pigs for more than 30 years. This year, he was awarded with a Great Taste two-star certification for his gammon steaks. Kennedy Bacon’s produce can be found in delis and independent food stores across Northern Ireland.

The Co Kerry-based Dingle Whiskey Distillery was created in 2012 and released it first cask three years later. It is distilled in three distinctive, hand-crafted copper pot stills.