Just got to tell you one more thing arising from Thursday’s visit to Mahon Point Farmers Market.
If you want bacon and cabbage like your mother, like your granny, used to make it, then do this. Get on down to Mahon on a Thursday and go to Conroy’s Woodside Farm stall. Buy yourself an appropriate piece of the Dry Cured Ham. And don't forget to get a head of Savoy cabbage, of course.
This cured ham is not cheap but it is unbelievably good. Colour is brighter, taste is fantastic and the meat itself is crunchier (not in the least bit tough!), just like the old days. And you don't have to worry about soaking out the salt overnight.
Conroys run a small family farm in East Cork’s Ballincurrig and here they raise their Pedigree Saddleback and Pedigree Gloucester Old Spot pigs. They, the animals that is, not the Conroys, live outdoor all their lives, eating grass, home grown turnip and kale and locally grown wheat and barley.
This, I promise, is my last post on Mahon for a spell. (Subject to the never say never factor...) I will be in Blarney this Thursday (11.00am) for the official opening, by Clodagh McKenna, of the local Farmers Market in the grounds of Blarney Woollen Mills.