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Edible bodice

Sunday, 19 April, 2015

In Cork city, spare ribs are referred to as bodice. The etymology is unknown, but the similarity of the cut to the shape of the whalebone stays in the female garment referred to as a bodice may have may have influenced the port’s butchers. Boiled and eaten with potatoes and turnips, bodice is simply delicious, say Corkonians.

Bodice in Cork


Filed in: Cooking, Food, Ireland • Tags: , , , ,

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