Butcher celebrates an Irish staple – bacon and cabbage

by Gazette Reporter

James Whelan Butchers in Avoca is once again leading the trend when it comes to innovative and new cuts of meat for the dinner table.
There’s no doubt we Irish love our bacon and cabbage. In fact, 64% of people consider bacon and cabbage as the meal most associated with Ireland, so it’s fair to say, it’s an Irish staple. Whelan’s new rack of bacon is set to elevate bacon to a new level and is perfect for a dinner party or Sunday lunch and with locations in Avoca Food in Monkstown, Rathcoole and Kilmacanogue, it’s easily accessible.
Pat Whelan of James Whelan Butchers said, “Irish bacon is fantastic and a great number of people consider bacon and cabbage a culinary triumph. The aroma of bacon cooking instantly brings me back to my childhood, conjuring up great memories. It is such an intrinsically Irish dish and there are so many accompaniments that it can be enjoyed many different ways.”
Leaving bacon on the bone instantly enhances the taste, as the closer to the bone, the sweeter the meat, as well as creating a visual feast.
It has taken Pat Whelan months to perfect the JWB Rack of Bacon, but every second has been worth it. “Leaving meat cook on the bone adds a whole layer of flavour that’s hard to explain on paper. I can’t wait for my customers to taste it,” said Pat.
Meat that has been cooked on the bone will naturally have a richer flavour and this is one of the main features of the JWB Rack of Bacon. It has been dry cured using an artisan traditional method and the resulting flavour that has been achieved is mouth-watering.
James Whelan Butchers are at Avoca Food Market Monkstown, Rathcoole and Kilmacanogue, or check out www.Jameswhelanbutchers.com and order online 24/7.

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