Roscrea Bacon Factory - Curing Cellar

Scope and Content

Photograph of the Roscrea Bacon Factory's curing cellar 'showing the pickling pump for forcing the curing pickle into the meat. The sides shown are "Wiltshire" cut and consist of the whole sides. Each 'stack' consists of five pigs or ten sides and the curing lasts about 14 days.' From the mid 20th century Ireland

Archivist's Note

Catalogued by Kristy Davis as part of Towards Dolly Project, 2012-2013

Geographical Names