What is Black Bacon? A Guide to the Unique Irish Delicacy

Black bacon is a traditional Irish cured meat product with a distinctive dark color and smoky, rich flavor It gets its name from the use of black treacle in the curing process, which gives the bacon its signature black hue While not yet mainstream outside of Ireland, black bacon is growing in popularity as more people discover its delicious and unique taste.

The Origins and History of Black Bacon

Black bacon has its roots in the meat curing traditions of Ireland. Pork preservation through salting and smoking allowed Irish families to make the meat last through long winters. The earliest record of “black bacon” dates back to the 1800s in Ireland. The dark color came from mixing molasses or treacle in the cure.

The O’Doherty family of Enniskillen, County Fermanagh in Northern Ireland, is credited with developing and popularizing black bacon as we know it today. In 1957, James O’Doherty founded his meat business focused on traditional Irish curing techniques. His refined treacle-cured bacon became known as “Fermanagh Black Bacon” and was granted Protected Geographical Indication (PGI) status by the EU in 2013. This designation protects and preserves the heritage of authentic County Fermanagh black bacon.

How Traditional Black Bacon is Produced

To make traditional Irish black bacon, pork loins are cured in a wet-brine solution for 4-5 days. The curing mix contains ingredients like:

• Black treacle – Gives the black color and adds rich, molasses-like flavor
• Sea salt – For preservation and seasoning
• Spices – Juniper, cloves, coriander etc. enhance flavor
• Nitrites – Preservatives that also contribute typical bacon taste

After curing, the pork loins are cold smoked slowly over smoldering wood chips like beech or oak This infuses the subtle smoky flavor Finally, the bacon is air dried to concentrate the flavors before being thinly sliced.

The Unique Properties of Black Bacon

So what sets black bacon apart from regular bacon? Here are some of its defining characteristics

• Color – Shades range from dark brown to jet black depending on treacle amount.

• Flavor – More complex than regular bacon with slight sweetness. Smokier and richer taste.

• Fat Content – Made from the leaner pork loin so less fatty than belly bacon.

• Texture – Smooth and tender yet slightly firmer than streaky bacon.

• Versatility – Works well on its own or incorporated into many dishes.

• Irish Heritage – Strong ties to Ireland’s culinary traditions.

Tasting Notes and Flavor Profile

The first thing you’ll notice when trying black bacon is the dramatic dark color. But the real magic is in the flavor. Here are some tasting notes:

• Aromas – Smoky, savory, with hints of treacle sweetness

• Flavor – An initial saltiness gives way to a rich, meaty pork flavor balanced by molasses undertones. The smoke comes through as a lingering finish.

• Texture – Pleasantly meaty yet still tender and smooth. Leaner than streaky bacon with less fat.

• Overall – More complex flavor than regular bacon. Intense smoky, savory, slightly sweet depth.

How to Cook with Black Bacon

Black bacon is very versatile in the kitchen. Here are some cooking tips:

• Fry, grill or bake until crisp.
• Add to breakfast dishes like eggs or pancakes.
• Use in sandwiches, wraps, and burgers.
• Chop up for salads, pasta, pizza or baked beans.
• Wrap around chicken, meatloaf or other proteins.
• Add as a smoky, salty flavor boost to soups, stews and beans.
• Bake into bread, scones, or pastry fillings.

Because it’s leaner than regular bacon, be careful not to overcook black bacon to dryness. Keeping it tender is key.

Where to Buy Authentic Black Bacon

True Irish black bacon can be hard to find outside of Ireland. Look for brands like O’Doherty’s to ensure authenticity. Some places that sell it:

• Online – O’Doherty’s ships internationally from their website. Other Irish food sites like Allster also carry it.

• Specialty stores – Some high-end grocers and butcher shops stock Irish imports.

• Ireland – Easily found in markets/butchers all over Ireland.

• UK – Irish specialty shops will have it. Larger supermarkets may carry as well.

For maximum freshness, check packaging dates and colors – darker means more time curing so more intense flavor.

Is Black Bacon Better Than Regular Bacon?

Whether it’s “better” comes down to personal taste preferences. But black bacon does offer some advantages:

• More complex, nuanced flavor
• Smoother, more tender texture
• Lower fat content
• Artisanal, small-batch production
• Strong links to Irish heritage

However, black bacon has a more robust, smoky taste that some may not prefer. And it typically costs more than mass-produced American-style bacon. Plus, belly bacon has an addictive fatty crispiness. So regular bacon still has its merits for many bacon lovers.

Interesting Facts About Black Bacon

• Ireland produces over 85% of the world’s black bacon.
• It takes 7-10 lbs of pork loin to produce 1 lb of black bacon.
• Black bacon technically turns purple when cured due to pigment reactions.
• Before refrigeration, bacon was buried in peat bogs in Ireland to preserve it. The bogs gave it a smoky flavor.
• Black bacon originated as a traditional Christmas dish in Ireland.
• It’s lower in fat and sodium than most commercial bacon brands.
• Black bacon is considered a delicacy and served in many Michelin-starred restaurants.

Black Bacon Adds a Unique Twist to Any Dish

Ireland’s traditional black bacon brings a smoky intensity and rich heritage to dishes in a way regular bacon can’t. Seek out authentic artisanal brands and incorporate it into your cooking to add an exciting new dimension of flavor. From breakfast plates to gourmet entrees, black bacon’s complexity and lean tenderness make it a delicious alternative worth discovering.