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Tag: pork


Monday, 17 August, 2015 0 Comments

Crubeens (from the Irish crúibín) are pig’s feet. They are regarded as a delicacy in Cork, where they are traditionally battered and fried and eaten by hand. An alternative is to boil them with onions, carrots, cabbage and serve them with mustard and a glass of Murphy’s or Guinness. The term “corned”, by the way, comes from the treatment of the meat with large grains of rock salt, called “corns” of salt.


Edible bodice

Sunday, 19 April, 2015 0 Comments

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

The woman who mistook the ham for a turkey

Tuesday, 24 December, 2013 0 Comments

A generation ago, in this part of the world, it was the custom to kill a pig towards the end of November. The animal would be around six months old and the resulting meat was accordingly tender. Covered in salt, the pork would be stored in a barrel and coming up to Christmas a choice ham would be taken out and readied for the feast day. The preparation involved brushing off the salt and steeping the ham overnight in water. On Christmas morning, it would be boiled with carrots, parsnips, turnip and onion.

Anyway, one Christmas, Mrs Murphy, who lived over in the west and was famous for her taste in all matters, arrived with her husband, John, and plates of the ham were duly served. “That’s a lovely bit of turkey,” she declared after a mouthful of the delicious white meat. Those who had cooked it suppressed a smile, but for years after they dined out on the fact that their produce and their cooking of it had deceived such an epicure.


At the pork shop

Sunday, 30 September, 2012

“A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an and not by a but.” John Berger

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Roast pork

Sunday, 22 July, 2012

The hardest part is getting the spit through the meat. You’ll want it as evenly balanced on the spit as you can get it. Skewer the roast lengthwise through the longest part of the meat while still getting it as centered as possible. Next, drive the spit through the roast and clamp it down tight […]

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