Our Delis The original Pig and Heifer menu was inspired by an appetizing and delicatessen culture of New York to offer unique sandwiches to Dubliners that are proven to be still very popular today including Californian, Mile High Club, Pastrami Melt, and New York Reuben. Pastrami served in our delis is prepared with the very same recipe that was brought from America nearly 30 years ago. read more As time has passed we have constantly experimented and innovated with new ingredients. Current Pig and Heifer menu has been influenced by Mediterranean cuisine; Chorizo, Serrano and salami are some of the ingredients in many of our sandwiches. The unique taste of cure meats comes from the small producers in France, Spain and Italy, We offer an extensive range of cheeses that are sourced not only from European producers but also from Ireland. We have been very loyal to our Irish suppliers which we have had a long relationship with. Vegetables are sourced locally from the Smithfield market and the raw meats (100% Irish) come from our neighbour up the road, Doyle’s butcher of Pearse Street and John Egan’s Terenure butcher. The Beef, Lamb, Chicken and Hams are prepared and cooked in our City Quay store. As a way of improving the quality of sandwiches we’ve started to bake our own sourdough breads a few years ago. The variety grew as our skills improved; at this stage we offer eight different types of bread including pumpernickel, tomato& fennel, Bavarian rye, wholemeal, and sourdough white. We put dedication, and time to prepare our salad bar and soups from scratch every morning to guarantee the freshness and unique taste of food we serve. The Pig and Heifer always looks for the best quality and variety in its products to satisfy even the fussiest eaters. We abstain from any advertisement and promotion, the price paid by the customer is solely for the product its self and the labour needed to make it.