Non-VegetarianNorthern Irish cuisine Main Course

Fermanagh Black Bacon and Cabbage

Name: Fermanagh Black Bacon and Cabbage
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 900 g fermanagh black bacon loin (a dry-cured spiced bacon joint); 800 g floury potatoes (such as maris piper or kerr's pink); 1 head savoy cabbage; 1 medium brown onion; 1 tsp Black peppercorns; 2 leaves fresh bay leaves; 3 sprigs Fresh thyme; 40 g salted butter; 0.5 tsp Ground black pepper

Tender, spiced dry-cured black bacon simmered gently alongside sweet savoy cabbage and floury potatoes in a deeply savoury traditional broth.

🇬🇧United Kingdom· County Fermanagh and the Lakelands

Prep: 15 min
Cook: 75 min
Total: 90 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

900 g fermanagh black bacon loin (a dry-cured spiced bacon joint) — unboiled, trimmed of excess outer fat
800 g floury potatoes (such as maris piper or kerr's pink) — peeled and halved
1 head savoy cabbage — cored and thick-sliced (approx. 500g)
1 medium brown onion — peeled and halved
1 tsp Black peppercorns — whole
2 leaves fresh bay leaves — whole
3 sprigs Fresh thyme — whole
40 g salted butter — diced, for finishing vegetables
½ tsp Ground black pepper — freshly ground, to season

Equipment

•Large stockpot
•Chef's knife
•Chopping board
•Colander
•Carving knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 28 g
carbs: 36 g
fibre: 6 g
protein: 38 g
calories: 540 kcal

Instructions

1
Place the black bacon into a large stockpot and cover completely with cold water.
2
Bring the water to a boil over high heat on the hob.
3
Drain the boiling water carefully and cover the bacon with fresh cold water.
4
Add the halved onion, peppercorns, bay leaves, and thyme sprigs to the pot.
5
Lower the heat to a gentle simmer, cover with a lid, and cook for 50 minutes.
6
Add the halved potatoes into the simmering cooking liquid around the bacon.
7
Simmer the potatoes and bacon gently for 15 minutes until almost tender.
8
Arrange the shredded Savoy cabbage evenly over the top of the potatoes and bacon.
9
Cover the pot and simmer for 10 minutes until the cabbage is tender.
10
Lift the bacon onto a chopping board and rest for 5 minutes.
11
Carve the bacon into thick slices.
12
Drain the cabbage and potatoes, toss with butter and black pepper, and serve warm with the bacon.

Chef's tips

Steeping the black bacon in cold water before boiling helps soften the cure if you prefer a milder salt level. Cooking the cabbage in the bacon broth infuses it with deep savoury flavour.

Ingredient substitutions

Fermanagh black bacon → traditional smoked dry-cured bacon loin or unsmoked gammon
Savoy cabbage → York cabbage or sweetheart cabbage
salted butter → dairy-free butter alternative

Storage

Store leftover carved bacon and cooked vegetables in an airtight container in the fridge for up to 3 days.

Reheating

Reheat gently in a covered pan over low heat with a splash of water until steaming hot throughout.

Common mistakes to avoid

•Boiling the bacon too aggressively rather than simmering, which can toughen the meat fibers.
•Overcooking the cabbage until it turns grey and loses its tender-crisp texture.

Serving suggestions

Serve with a generous spoonful of hot English or wholegrain mustard.Pair with warm soda farls (a griddle-baked buttermilk bread cut in quarters) to mop up the juices.Garnish the buttery potatoes with finely chopped fresh parsley.