My friend Colleen bought me a treat back from Enniskillen, Northern Ireland - Oak Smoked Black Bacon!
Pat O’Doherty’s own home reared pigs are a mix of four speciality breeds including Saddlebacks, Wessex, Tamworth and Gloustershire Old Spots, reared in totally free range conditions in the forest on Inishcorkish Island and are checked on every other day. The pigs forage on the wild grasses, herbs and shrubs, infusing the meat with natural flavour before it is cured for up to three months then naturally smoked over oak.
Thanks Coll, I'm looking forward to trying their black pudding ;)
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