Clonakilty roast smoked bacon and cabbage

This classic Irish dish should be in everyone’s repertoire.

The Clonakilty Smoked Bacon is perfect for this dish, adding another depth of flavour to this classic combination.

Serves 4


    • Preheat the oven to 180°C.
    • Place the Clonakilty Smoked Bacon Joint in a roasting pan and cover with tinfoil and place in to the preheated oven.
    • Cook the Clonakilty Smoked Bacon Joint for 45minutes with the tinfoil on and then for an extra thirty minutes without.
      *Allow 30minutes per 500g of bacon plus an extra 30minutes. Always check the cooking to ensure fully cooked. Allow to rest out of the oven before carving.
    • Finely shred/ slice the Savoy cabbage.
    • Place a large wok on a medium to high heat and add a little oil to coat the pan.
    • Add the shredded cabbage to the pan and stir-fry until slightly wilted but that it is still a vibrant green. Season to taste.
    • Add the chicken stock and simmer the cabbage in the wok for 2-3 minutes.
    • Carve the Clonakilty Smoked Bacon joint into thick slices and arrange on a large plate over the stir-fried cabbage.
    • Serve with steamed baby potatoes.



    1 750g Clonakilty Smoked Bacon Joint

    1 Large head of Savoy Cabbage

    500ml Chicken Stock

    Salt and Pepper

    Rapeseed Oil



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    • Clonakilty Food Co.,
    • 16 Pearse Street,
    • Clonakilty, West Cork.
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    Registered in Ireland No. 137198.

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