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ERIN GO BACON
Written by Marissa Coren
SUNNYSIDE - It's always St. Patrick's Day in Sunnyside's Butcher Block market. This Irish pantry is well stocked with packaged goods imported straight from the Emerald Isle (HP sauce, anyone?), but what has locals returning day after day is the delicious freshly-prepared items from the catering counter. The Butcher Block is one of the borough's best stops for authentic Irish items, including the traditional bacon and cabbage. Contrary to popular belief, corned beef was never really an Irish staple. Back in the late 1800's, recently arrived Irish immigrants on the Lower East Side of New York found American bacon too fatty and were offered a leaner substitute by their Jewish neighbors. These days, you can find the traditional corned bacon in shops like the Butcher Block, and once you taste it, well, you'll never go back to beef.
Irish bacon is taken from a pig's back rather than the belly, lending it a distinctive flavor; it's then "corned" or seasoned for several days in a brining liquid containing salt, sugar and spices. The meat must be simmered for at least three hours before it is ready to eat; for the last hour, whole potatoes, cut carrots and cabbage wedges can be added and left to simmer alongside the meat. Popular sides include a parslied butter sauce, brown bread and hot Irish mustard. And of course, a pint. Or two. Or, well, you get the picture.
During the month of March, Butcher Block will sell up to 4,000 pounds of Irish bacon, but that's not all they sell. Stock up on rich Irish butter, authentic locally-prepared Irish favorites like rashers, potato cakes and soda bread. The market even stocks as many as 15 different Irish community newspapers, from here and abroad, so you can keep tabs on the lads back home.
Butcher Block, 43-46 41st St., Sunnyside, 718-784-1078
Photo courtesy©iStockphoto.com/Michael O'Meara
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