Pat O’Neill cures his bacon by hand for three weeks using a mixture of natural sea salt and sugar. O’Neills Dry Cure Bacon Co. is a member of the Bord Bia Quality Assurance Scheme, which means the company’s bacon is fully traceable and the production facility adheres to the highest quality standards that are verified by inspections, audits and testing.
Campbell, who is president of the Irish Food Writers Guild, said in a statement, “…There is much more to a great breakfast than the Full Irish of course, but the Irish Breakfast Plate is recognized internationally and used at major events, especially around St Patrick’s Day celebrations worldwide. We need to stop taking The Irish Breakfast for granted and let this simple meal — and the deliciously simple dish at its heart — because for celebration itself. But it needs to be authentic — if it says Irish, it must be Irish.”