Provenance of Pork

Andrew Rudd makes good bacon and bangers, and if the flavour doesn't convince you (which it will) then the provenance of the pork will: Irish pigs from Quality Assured farms; no colouring agents or flavour enhancers; no antibiotic use; full traceability from farm to fork; dry curing by hand with salts and sugars; low water content which means you are paying for meat, and not water.

For the next couple of months Rudds bacon and pork products will be promoted via Supervalu supermarkets throughout Munster, so snap up a pack and make that great bacon sandwich you have always promised yourself or ­ better still ­ crisp the bacon and then make a sandwich with toasted bread which you butter lightly, slices of smoked salmon, and mango chutney. Dust with cayenne, and top with another piece of buttered toast.

Trust us with this one; it's truly sublime, and all it needs to make life perfect is a very dry, very pink gin. Or two.