The English Market in Cork

If you want to capture all the great traditional food in Ireland under one roof, the English Market in Cork is not to be missed. Despite its deceptive name, you will come across locally grown organic vegetables and, if you’re a barm brack fan, probably one of the finest in Cork is to be had at the Old Mill. At On the Pig’s Back, you will find a lot of the great Irish cheeses, with a few imports slipped in among them, and cured meats made by Frank Krawczyk, as well as sausages from around the world. They also stock Arbutus breads, made by Declan Ryan, whom I met the day before in Midleton Market. There are plenty of butchers shops, like Kathaleen Noonan’s Cork Specialities, where you’ll find some amazing cuts with names like bodices - a kind of cured rack of pork rib — as well as tripe, drisheen, skirts, tails, heads and lots of other cuts you just don’t come across back home.