Micilín Muc

31/12/2023

Míle buíochas as an tacaíocht a fuaireamar ó gach éinne le blianta agus bliain nua faoi mhaise daoibh go léir 😊

Micilín Muc abú 🐷

16/12/2023

Xmas hams now available! Get them while stocks last 🎄 **lepeninsula

05/12/2023

After ten wonderful years, it is with a heavy heart to announce that Seamus will be retiring from Micilín Muc at the end of the year.

We are so thankful for our loyal customers, our staff and everyone who helped us along the way on this fantastic journey, but the time has come to pass the torch.

With a loyal customer base, several Blás na hÉireann awards, a great variety of tasty products and the machinery ready to go, this is a great opportunity for someone else to take Micilin Muc to the next level. Give us a call if you're interested.

Again, we would like to thank everyone who has helped and supported us the last few years and we wish every success to the businesses we have worked with

If you have any photos of you enjoying Micilín Muc or us cooking for the **lefoodfest , please share them with us! :') 🐷

Go raibh míle maith agaibh

03/12/2023

Christmas hams now available! 🎄Get in contact with us to get your orders in on-time before the big day ☃️
Nollaig Shona!

23/09/2023

It's that time of year again! Come join us on Saturday 30th in Fitzgerald's Centra Di**le, for this year's Di**le Food Festival. Our lovely Brunch Box is on the menu again 🍽 For one day only on Saturday the 30th😀 Bain Súp as an Lá!

19/05/2023

We'll be at Garvey's SuperValu Tralee tomorrow, for the Tralee Food Festival, frying up some Apple & Cinnamon Black Pudding!

Join us from 10am-1pm, for a quick & tasty breakfast!

21/03/2023

23/12/2022

Nollaig Shona! 🎄

03/12/2022

Christmas Dry Cured Hams now available! Contact us on here or give us a call +353852788016 to get your orders in on time! Will be available in shops from the 14th onwards, but stocks are limited! 🎄 **le

26/09/2022

Call into **le this Saturday for the **lefoodfest and let our brunch box fuel you throughout the day! 🎉 **lefoodfestival **lefood

31/07/2022

Try our 𝗦𝗽𝗶𝗰𝘆 𝗠𝗲𝘅𝗶𝗰𝗮𝗻 𝗦𝗮𝘂𝘀𝗮𝗴𝗲𝘀 in this easy to make & healthy breakfast/brunch 😋

𝙎𝙚𝙧𝙫𝙚𝙨 2
𝘾𝙤𝙤𝙠 𝙩𝙞𝙢𝙚: 1 hour

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
4 Micilin Muc Spicy Mexican Sausages
2 eggs
1 red onion, finely sliced
Juice of 1 lemon
Large pinch salt
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗿𝗼𝘀𝘁𝗶:
3 large potatoes, peeled
75 grams butter
3 tablespoons light olive oil
Salt and freshly ground black pepper
For the spicy butterbeans
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon spicy chilli pesto
1 teaspoon smoked paprika
1 x tin butterbeans, drained
150 ml chicken stock
2 tablespoons mascarpone

𝙈𝙚𝙩𝙝𝙤𝙙:
1. Begin by making the pink onions - mix together the finely sliced onions, lemon juice and salt in a bowl and set aside in the fridge until needed.
2. For the rosti, grate the peeled potatoes on the coarse side of a box grater.
3. Place the grated potato onto a clean tea towel and squeeze out the liquid by twisting the towel over the sink.
4. When the potatoes are as dry as you can get them, place into a bowl and season well with salt and freshly ground black pepper.
5. To cook the rosti, melt the butter and oil in a large frying pan set over a medium heat and when the butter is melted, take handfuls of the potato mixture and place into the pan, squishing them down to make little patties - you might have to do this in batches depending on the size of your frying pan.
6. Fry the rosti for about 5–6 minutes on each side until golden brown and crispy on both sides. Place onto a lined tray and place into the oven at about 170 C / 150 C fan to keep warm.
7. For the spicy butterbeans, heat the olive oil in a deep saucepan and when hot, add the garlic. Fry for a few minutes until fragrant and then add the spicy chilli pesto and smoked paprika. Cook for a few minutes more then add in the butterbeans, chicken stock and mascarpone. Bring to the boil and season well with salt and pepper then allow to simmer for 5 - 10 minutes to thicken slightly.
8. Serve the rosti with the spicy butterbeans and sausages. Top with a poached egg and some of the pink onions and finish with a few coriander leaves for a tasty brunch!
**le **lepeninsula

08/07/2022

Here's a quick & easy recipe to try out this weekend! Made with our lovely 𝐀𝐩𝐩𝐥𝐞 & 𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐁𝐥𝐚𝐜𝐤 𝐏𝐮𝐝𝐝𝐢𝐧𝐠, you can enjoy this salad dish after a day out in the sun 😋

~ 𝙎𝙚𝙧𝙫𝙚𝙨 2
𝘾𝙤𝙤𝙠 𝙩𝙞𝙢𝙚: 20 minutes

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
𝗙𝗼𝗿 𝘁𝗵𝗲 𝘀𝗮𝗹𝗮𝗱:
150 grams raw prawns
1 tablespoon unsalted butter
Juice of ½ a lemon
4 slices Micilin Muc Apple & Cinnamon Black Pudding
1 red apple, cut into matchsticks
1 bag mixed leaves
Small handful flat leaf parsley, finely chopped
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗱𝗿𝗲𝘀𝘀𝗶𝗻𝗴:
50 ml extra virgin olive oil
1 teaspoon wholegrain mustard
Juice of ½ a lemon
1 teaspoon honey
Salt and freshly ground black pepper

𝙈𝙚𝙩𝙝𝙤𝙙:
1. Begin by making the salad dressing; add all the ingredients into a small lidded jar. Place the lid on tightly and shake until emulsified. Set aside in the fridge until needed - this will keep for up to a week in the fridge.
2. Place a pan over a high heat and add a small drizzle of oil. Once hot, add the raw prawns and cook for a couple of minutes on each side, until pink and cooked throughout. Add the butter and lemon juice at this point and allow to bubble for a few minutes then remove from the heat and place into a bowl.
3. Place the frying pan back over a high heat and add another drizzle of oil. Fry the apple & cinnamon black pudding slices until golden and crispy on each side - which should take about 5 minutes. Remove from the heat and allow to cool slightly then break into rough bite sized pieces.
4. To serve, place the leaves, apple and parsley into a bowl and drizzle in the dressing. Toss with your hands to coat everything in the dressing then place onto a platter. Scatter over the prawns and drizzle over any remaining lemony butter then top with the apple & cinnamon black pudding.

**le **lepeninsula

02/07/2022

How about using our Chorizo Sausages in a healthy pasta dish? 😋

Serves 4
Cook time 40 minutes

Ingredients:
For the pasta~
1 tablespoon olive oil
8 Micilin Muc Chorizo Sausages, skins removed
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon tomato puree
1 tablespoon sun dried tomato pesto
200 ml chicken stock
100 ml double cream
450 grams casarecce or any other short shaped pasta
50 grams parmesan, finely grated

For the pangratatto~
2 tablespoons olive oil
100 grams coarse stale breadcrumbs
1 teaspoon dried red chilli flakes
1 garlic clove, crushed
Zest of ½ a lemon

To serve~
Basil leaves

Method:
1- Heat 1 tablespoon olive oil in a large, deep frying pan set over a medium heat. When hot, break the skinless sausages into the oil, aiming for about 1 cm pieces. Fry for 5 - 7 minutes, until the sausage meat has started to crisp around the edges then remove with a slotted spoon and set aside on a plate.
2- Add the crushed garlic cloves and fry for a couple of minutes until fragrant then add the dried oregano and smoked paprika along with the tomato puree and sun dried tomato pesto. Cook for 2 minutes, stirring constantly then add the chicken stock and bring to the boil. Add the sausages back into the pan and cook for 15 minutes until the stock has reduced slightly and the sausages are cooked through.
3- Whilst the sauce cooks, place a second frying pan over a medium heat and add 2 tablespoons of olive oil. Allow to warm and then add the breadcrumbs, crushed garlic clove and chilli flakes and stir to coat in the oil. Cook, stirring frequently, until the breadcrumbs and golden and crispy then remove from the heat and stir through the lemon zest.
- Cook the pasta according to the packet instructions.
5- Add the double cream to the sauce and bubble for 5 minutes to thicken slightly. When the pasta is cooked, use a slotted spoon to lift the pasta into the sauce.
6- Sprinkle over the parmesan and stir to combine everything then serve into bowls with the pangrattato sprinkled over the top.
7- Finish with a few basil leaves to serve 🍝

**le **lepeninsula

25/06/2022

Our sausage rolls are perfect for any occasion! Especially for that lunch time snack! Available in stores across Kerry or if you’re in a rush, our Jumbo Sausage Rolls go great with a coffee and are cooked and ready to pick up in various cafes and delis 😋-

**le **le **le





**le **lepeninsula

02/12/2021

It's that time of year again 🎄 Christmas Hams will be available in your local Supermarket or Butcher from the 15th December. You can also order directly from us, last orders to be in by Sunday 12th December and you can collect Christmas week. 🎅

09/06/2021

Part Time Work Available
Looking for someone to work Tuesday and Fridays (20 hours)
Phone, message or email if interested.

05/05/2021

Get ready for those summer BBQs and picnics with our Sausages, Puddings & Rashers! ☀️

Don't forget you can order by contacting us on Facebook or Instagram and we'll get it delivered to you, no matter where you are in the country, in our specially insulated boxes! 📦

**le **lepeninsula