What is Black Bacon? A Guide to This Unique Cured Meat

Bacon is a beloved breakfast staple and cooking ingredient around the world. From crispy strips on a sandwich to bits sprinkled on salads and pasta, this cured and smoked pork product adds a savory, salty flavor to many dishes. But did you know there are actually numerous varieties of bacon? Beyond the typical supermarket slab bacon, there are many specialty types you can find at butchers, delis and online One unique variety is black bacon, a specialty of Ireland Keep reading to learn all about this distinctive type of cured pork.

Overview of Black Bacon

Black bacon is a traditional Irish bacon product made from pork loin or shoulder that is cured with a blend of black treacle (molasses), sea salt, spices and then smoked over a wood fire. This process gives the bacon its signature black color, rich sweet flavor and smoky aroma. It is usually sold in slab form or pre-sliced packs. Brands like O’Doherty’s in Northern Ireland have been making this specialty bacon for decades using traditional curing methods.

The color, flavor and even fat content of black bacon differs from typical supermarket bacon While regular bacon sold in most stores is made from pork belly and cured with just salt, sugar and nitrites, black bacon relies on treacle for its unique traits The molasses provide a dark color and subtle sweetness, while smoking over real wood (rather than liquid smoke) gives it a robust smoky flavor. Since it uses loin or shoulder rather than belly, black bacon is also leaner.

History and Origins

Black bacon has a long history in Irish cuisine. The origins can be traced to the 19th century when Irish immigrants brought their bacon-curing traditions to North America. At the time, molasses was cheaper and more readily available than white sugar in America. Irish bacon producers substituted treacle in their curing recipes, which created a darker colored and flavored bacon. When they brought this molasses-cured bacon back home to Ireland, it became known as black bacon.

Using treacle became a common way for Irish producers to distinguish their bacon from other varieties across the UK and Europe. The O’Doherty family of Enniskillen, County Fermanagh have been making traditional black bacon since the 1950s. Their methods combine old family recipes with modern techniques to create an exceptional artisan product. The rich history and craft behind black bacon is part of what makes it special today.

Unique Process from Curing to Smoking

Part of what gives black bacon its trademark coloring, flavor and texture is the traditional curing and smoking process. Here is an overview of how genuine Irish black bacon like O’Doherty’s is made:

• Curing – The pork loin or shoulder is first cured in a wet brine of water, black treacle, sea salt, spices and other ingredients. The meat soaks in the brine solution for 4-5 days which allows the sugars, salt and spices to thoroughly penetrate the meat. This not only preserves it but adds robust flavor.

• Air Drying – After curing, the pork is lightly smoked and then air dried. Hanging the bacon to dry helps concentrate its flavor and firms up the texture. Drying typically takes 2-3 weeks.

• Cold Smoking – The final stage is cold smoking the bacon over burning wood chips like beechwood. This imparts a smoky flavor and aroma while keeping the meat fully raw on the inside. Smoking may last up to 12 hours depending on the desired intensity.

The end result is bacon with a nearly black exterior, rich sweet and smoky flavor, and a firm yet sliceable texture – completely unique from other bacons.

Availability and Where to Buy

Given its artisanal production and status as a specialty Irish product, black bacon can be harder to find than regular supermarket bacon. However, it is gaining wider recognition and availability as more people discover its standout qualities. Here are some tips on where to buy genuine Irish black bacon:

• Specialty Online Retailers – Online stores like Allster sell traditional black bacon from acclaimed Irish producers like O’Doherty’s. This allows you to buy it directly from Ireland and have it shipped anywhere.

• Gourmet Shops or Butchers – Check specialty food shops, butchers and delis, especially those focused on Irish or gourmet foods. They may carry imported black bacon.

• Direct from Ireland – If planning a trip to Ireland, visit food markets like St. George’s Market in Belfast where you can buy artisan black bacon direct from Irish producers.

• Make it Yourself – You can recreate black bacon at home with treacle, salt and spices. But for authentic flavor, imported Irish black bacon is recommended.

So while it may take some searching, finding genuine Irish-made black bacon is worth it for the exceptional experience. Introducing friends and family to this unique delicacy makes a great way to enjoy it.

How to Cook and Serve Black Bacon

One of the joys of black bacon is its versatility. While excellent on its own, it also enhances many different recipes. Here are some tips for cooking and serving this specialty bacon:

• Fry, grill or bake strips of black bacon for breakfast or brunch. The smoky richness pairs perfectly with eggs, pancakes or toast.

• Incorporate diced black bacon into potato dishes like boxty (Irish potato pancake), colcannon or potato salad.

• Add black bacon crumbles to bean soups or green salads for a smoky, salty flavor boost.

• Wrap chicken, meatloaf or pork chops with strips of black bacon before roasting or grilling. The rendered fat keeps lean cuts moist.

• Substitute finely diced black bacon for pancetta in pasta dishes like carbonara, bolognese or lasagna.

• Use black bacon drippings to impart flavor when sautéing veggies like Brussels sprouts, kale or cabbage.

• Crumble black bacon over pizza, flatbreads, baked potatoes or casseroles right before serving.