Irish boiling bacon substitute

Because Irish boiling bacon is derived from the pork shoulder or back it is much leaner than American-style bacon. When one makes a traditional Irish breakfast of eggs white pudding blood pudding and bacon Irish bacon of the round variety should be used.

In flavor it resembles ham.

Irish boiling bacon substitute. Because Irish boiling bacon is derived from the pork shoulder or back it is much leaner than American-style bacon. In flavor it resembles ham. Boiling bacon is usually cured but not necessarily smoked and may be sold in large chunks rather than in strips like American-style bacon.

Irish boiling bacon is the meat of backside or shoulder. This bacon is a different type of cut of regular bacon. Frequently Irish bacon cut like strip.

But Boiling bacon is round-shaped. It is leaner than American style bacon and it is cured not smoked. It is a traditional dish in Ireland.

Place the bacon joint in a pot with a couple of bay leaves and a few peppercorns cover with cold water and bring to the boil. Then immediately reduce the heat to a simmer. Remove any scum that floats to the surface.

Cover and simmer for 1 12 hours or 30 minutes per pound whichever is greater. Traditionally Irish bacon is made from the back meat of the pig as opposed to the pork belly used in American bacon. When one makes a traditional Irish breakfast of eggs white pudding blood pudding and bacon Irish bacon of the round variety should be used.

Alternately one can substitute Canadian bacon. Boiling Bacon is the traditional dinner dish of Ireland and its cooked just like corned beef. Our Irish ham is made with a traditional spice blend and cured its different than American in that its not cooked but cured for a delicious and flavorful taste.

IrishgrubPurveyors of Irish Meats Savories. Dedicated to Tradition Quality Goodness Taste. Where to purchase Irish boiling bacon.

Mar 10 2010 0846 AM 1. Im looking for Irish boiling bacon to prepare for St Patricks Day. So far Ive only found it available online to purchase.

Are there any local places to purchase it. Im only looking for about 2 pounds. Irish Boiling Bacon and Cabbage.

One of the beauties of this recipe is that it requires few ingredients. Only two if youre not serving the parsley sauce. I have a hard time finding Irish boiling bacon at my local grocery store so I go to a European market and deli to get both the bacon and the Kerrygold butter.

Irish bacon is close to what Americans think of as Canadian bacon because the cut of meat is lean. The European cut they call bacon is actually from the back of the pig rather than the belly where American bacon originates. Irish bacon is traditionally cured and then cooked but removed from heat short of becoming crispy.

Cover bacon with hot water. Cover pot and simmer until almost cooked through about 1 hour. Meanwhile slice cabbage across the grain into thin shreds.

Rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more. This dish is more authentic than the ubiquitous corned beef and cabbage though it is quite similar in that Irish boiling bacon is a cured meat too.

The boiling bacon is also leaner than traditional American bacon which does not make an appropriate substitute. Melt a knob of butter in a frying pan and saute the onions until well coloured. These can now be added to the soup giving it a slightly roasted flavour.

The carrots can also be added. After the gammons cooking time cover with a lid and leave to rest for 10-15 minutes. Because Irish boiling bacon is derived from the pork shoulder or back it is much leaner than American-style bacon.

In flavor it resembles ham. Boiling bacon is usually cured but not necessarily smoked and may be sold in large chunks rather than in strips like American-style bacon. Boiled English bacon which comes from a different cut of pork than American bacon does often refers to a stand-alone dish of boiled bacon cabbage and carrots – you can practically hear Big Ben toll and the River Thames flow when you serve this dish.

The boiling in both preparations mainly differ in cooking time. Carefully drain salt water. Fill pot with enough cold water to cover pork.

Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low.