About us

	What is it about the Irish and land. Even before I met him, Willie Allshire knew he wanted some land. He didn't have any plans for it, but to have it, that was the thing. Well, we found it - 17 acres in Caherbeg, half of it bog, but it had a house and it wasn't too far from Cork. On a miserable wet evening, we got the key and drove straight to Rosscarbery to clean the chimney, I'll never forget it.Having relations in the area was a bonus for me and I have found that I am related to many more in the parish since then. With the bonus of our neighbours, all by the name of O'Mahony, it became our home within six months. We married in Kilbrittain (my home parish), and honeymooned at Caherbeg. Cold running water and no heating in the house, but we were happy and that's how our story begins...........
	I continually return to the theme of communication, because no matter how well you and your husband think you know each other, believe me it just doesnt' always apply. Look at us. In July 1996, I suggested that we get 1 or 2 pigs to clear a field! In little over two months, Willie had bought 2 litters - 20 pigs!! However relations improved, as I rediscovered the flavour of pork... real pork! No antibiotics, g.m. free feed from our local co-op, and pigs with the freedom to run (and they can run!). outdoor, free range, happy pigs who occasionally roam further than the large paddocks in which they are supposed to live. Thanks be for understanding neighbours, who let us know when they're meeting the pigs off our land.
	Meanwhile, Willie was still involved in the printing & stationery trade in which he had been reared but called on his experience in sales & marketing to sell the pork. It was still a hobby, but a time-consuming one. Eventually a limited company was formed, Caherbeg Free Range Pork Ltd.
	2000-2001 was hectic, because by this stage, we had two boys; Willie continued to work in the printing trade, feed the pigs twice daily, and attend a Rural Development course organised by Teagasc. As part of the course, he learnt meat processing skills; and in November 2000, we produced our first sausages and dry cured hams and rashers. April 2001, we took over Rosscarbery Recipes and continued the learning curve..
	In 2002 we added to our range with free range Angus beef, and Rosscarbery Recipes Dry Cure Rashers. That October, Willie began to attend the Clonakilty Market each Thursday morning selling his free range products - fresh and cured. (now this is my social outlet!)
	Nowadays to add to his responsibilities, Willie shares delivery runs to Dublin with Alan Kingston, Glenilen Farm, who produce gorgeous products from their own milk. We added to our range by making and selling lamb sausages and burgers. All the lamb is sourced locally from one farmer. Life around here is never dull.The boys are taking an interest and are well able to help Willie with feeding or even delivering.
	A roundup of 2003 included being filmed for an Irish programme, "Bia's Bothar, presented by Eamon O'Cathain. This was transmitted in the autumn by TnaG. In August 2003 we were informed that four of the five products entered in the Great Taste Awards, U.K., had won awards. This was our first competition and what an encouragement. Our Free Range Collar of Bacon and Rosscarbery Recipes Tomato Sausages received Silver Awards while the Caherbeg Free Range Dry Cure Loin Rashers and Rosscarbery Recipes Dry Cure Loin Rashers both received Bronze. Following this, we enjoyed a visit from Tessa Gates, Farm Life Editor, and Jonathon Page with the Farmer's Weekly. The article featured SLOW food especially in West Cork including Glenilen Farm, Madeleine McKeever of Brown Envelope Seeds and Gubbeen Cheese and Smoked meats.
	In 2004, we received a Gold Award for our Free Range Dry Cure Loin Rashers. I cannot describe the boost this gave us. It's worth the hard work and hassle which appears on our horizon from time to time. And another boost as we have a Silver Award for the Free Range Dry Cure Streaky Rasher. We also moved from our 200 sq. ft. portacabin into a 3000 sq. ft. processing building here on the farm. Finally Clodagh McKenna visited us and interviewed Willie for UK TV Food Live in the autumn.
2005	I wonder what the year will bring. To date, we have been audited by the Food Safety Authority of Ireland and approved; and in the Feel Good section of the Irish Examiner, 4th February, our Rosscarbery Recipes Dry Cure Rashers were first in a survey of rashers. A real boost to the confidence we have in our products.

This year, Rosscarbery can boast that two of its small, local industries have won in the Great Taste Awards as Rosscarbery Chowder Co. also received a Gold and a Silver Award in the Great Taste Awards 2004.

This picture is courtesy of George Maguire at http://www.thebarnstudio.net