A different kind of bacon

Most years bacon consumption is confined to packs of either Gubbeen or Rosscarberry picked up in bundles from whatever shop or farmer’s market we might be passing.

Over the past couple of days we have tried something different.

On the drive back from Cork Airport on Saturday morning we stopped off in Innishannon for supplies. There had been talk of a good butcher and this seemed like a good opportunity to pick up a couple of steaks for supper. The butcher was found and the steaks acquired and we then spent a few minutes walking up and down the road over from the old broken down grey houses that line the main street.

Here we found a Quality Food Hall selling cheeses and solid bread, unusually shaped pasta and packs of Dry Cured Black Bacon. We bought a couple of packets and tried them out this morning in a rough sandwich made up with the soda bread that we bought. The bacon was very good. And tasted even better stuck between a couple of slices of the tough sour dough bread we bought in the same place.

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