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seafarer john
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My eldest son is in Ireland (southwest Cork) for about two months working in a cheese-making/smokehouse operation run by a large cosmopolitan family (Irish,Spanish/German/Polish/ and more). He has been living "high on the hog" - roast goose, all sorts of pork, fine wines and cheeses and all sorts of smoked and cured meats.
Yesterday he told us about a most unusual cut of pork - it was a hog belly, uncured, unsliced, with the skin intact and roasted. He said it was incredibly rich, fatty, and tasty. The meal was washed down with Guiness ( a tapped barrel is kept available to everyone at all times in the courtyard) and generous amounts of "Poteen" - the Irish form of home-made potato-based vodka-like booze. He said that, unlike vodka, the stuff has a distinctive flavor - perhaps from the peat smoke.
Cheers, John
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