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Black is not a colour I'd normally see on my plate unless of course it is black pudding! Indeed, it can be hard to get over the colour barrier that a dominant black presents in a dish. And so it was with some trepidation that I screwed the cap off a small jar I bought the summer before last in a small town, Getaria, on the beautiful coast of North West Spain.
The label said, Salsa de Chipiron, and the gooey contents were pure black. Translated the ingredients and it read: Onion, Olive Oil, Water, Tomato, Squid Ink, salt and spices. But what to do with it? Squid ink is widely used (though not in Ireland) with pasta, noodles, rice and also with the squid itself, with cuttlefish and scallops.
But this was late on a Saturday afternoon and a bit late to be wandering down town. So, we had to make do with what was in the cupboard. No fish but we did have fresh chorizo from Gubbeen and some pasta, enough to make a starter. Enough to be going on with. Soon the pasta was cooking and then came the transformation when the contents of the jar were added.
Some cut tomatoes were thrown in and the moment of truth soon followed and it was fine, really fine. The chorizo soaked up the ink and were hardly visible among the general blackness but you knew for sure when you bit into one. Overall, the flavour was very pleasant indeed, not at all fishy, and the spicy explosions of the chorizo rings enhanced the whole thing.
So, if you ever find yourself on the Basque coast, in either Getaria or Hondarribia, be sure and call into the shop of the family owned cannery Salanort. They also sell anchovies, bobito, tuna, octopus, sardines, and indeed some very good examples of the local wine, the very dry Txakoli.
After. Chorizo (centre left) well coated
Had to have a bit of colour after that and it is provided by the classic bacon and cabbage. The loin of bacon came from the local Dunne’s Stores, a fine piece by Truly Irish. The cabbage and potato cakes (a mix of normal and sweet) added to the colour and the enjoyment.
Truly Irish have unveiled their latest marketing campaign with the addition of this clever billboard which is situated on the Dublin Road between Exit 14 and 15 close to Newbridge.
Truly Irish were frustrated from all the mislabelling and confusing names on pork and bacon products as other brands were giving the impression they were Irish. As a result of this, a farmer co-op was formed with producers in every county coming together to make a stand. The Irish pig industry supports over 8,000 Irish jobs.
The billboard was erected to highlight the importance of buying Irish and not what ‘appears’ to be Irish. The model is pictured pulling back her Irish flag to reveal she is in fact of Spanish and Dutch origin, something which occurs too often unknown to Irish consumers.
“Choose Truly Irish, we guarantee you won’t get caught out” is the slogan used and which they stand by with 100% traceability on all Truly Irish products. Truly Irish will be one of the first companies in the world to offer DNA traceability continuing their fight against the mislabeling of pork and bacon products which is badly affecting the Irish pig industry.
Truly Irish offers premium products which are 100% Irish, locally produced and traceable from the farm. Truly Irish are very thankful to all their retailers for their continued support to Irish farmers and The Truly Irish brand who have just announced the following new listings; Dunnes: Pork Goujons, Gammon steaks, Beechwood Smoked Back Bacon, Cocktail sausages and Gluten Free sausages and Tesco: Pork Goujons and Roasting Back Bacon Joint with 25% less salt.
Truly Irish, the brand with its own quality mark, their logo, was featured on The Business Show with George Lee on RTE1 recently. George commended the brand for what was achieved in their three short years of business and announced their plans of entering the UK market.
The above is a press release from the Truly Irish Group http://www.trulyirish.ie . Just received the latest newsletter from Avril of Rosscarbery Recipes and Caherbeg Free Range Porkhttp://www.caherbegfreerangepork.ie/ and she too has much to say about labeling and also covers food events in West Cork.
Always a pleasure to visit Nash 19 and yesterday’s lunch time date with two colleagues was no exception as a warm welcome was followed by some top notch food and service, including a drop or two of mulled wine.
Quite a few of you will have seen Tipperary’s Crowe's Farm featured in RTE’s Ear to the Ground earlier in the week. And their bacon was the main feature of my lunch. It was served with, among other things, an apricot chutney, and the combination was first class.