St. Patrick's Day: Why do we wear green? and What is IRISH bacon?

Husna Haq at Christian Science Monitor:

"There are only two kinds of people in the world," an Irish saying goes. "The Irish and those who wish they were."

But for 24 hours this Wednesday, that saying is a pot o'blarney. This St. Patrick's Day, we'll all be Irish. [If we want to be!]

St. Patrick's Day was originally a Roman Catholic feast day for Ireland's patron saint, celebrated only in Ireland since the 1600s. But it evolved into a secular holiday in the 1700s, when Irish immigrants in the US held some of the first St. Patrick's Day parades. More than a show of patriotism, the parades were an opportunity for Irish immigrants to make a political statement about their discontent with the low social status in America.

Today, St. Patrick's Day is a transcontinental celebration of Irish culture, replete with festive food and traditions. Ever wonder why we eat corned beef, wear green, and pinch our friends on St. Patrick's Day? Read below:

Why green?

According to some accounts, blue was the first color associated with St. Patrick’s Day, but that started to change in the 17th century. Green is one of the colors in Ireland’s tri-color flag, and it has been used in the flags of several Irish revolutionary groups throughout history. Ireland is the “Emerald Isle,” so named for its lush green landscape. Green is also the color of spring, the shamrock, and the Chicago River, which the Midwestern city has dyed green on St. Patrick’s Day for the past 40-odd years.

Corned beef or bacon?

This St. Patrick’s Day, millions of people will sit down to an authentic Irish meal of corned beef and cabbage. Or so they think. In fact, only half of it is really Irish. Though cabbage has historically been a staple of the Irish diet (along with potatoes), it was traditionally eaten with Irish bacon, not corned beef. Irish immigrants in America could not afford the bacon, so they substituted it with corned beef, a cheaper alternative they picked up from Jewish immigrants.

Pinch me, I’m Irish

Forgot to wear green on St. Patty’s Day? Don’t be surprised if you get pinched. No surprise, it’s an entirely American tradition that probably started in the early 1700s. St. Patrick’s revelers thought wearing green made one invisible to leprechauns, fairy creatures who would pinch anyone they could see (anyone not wearing green). People began pinching those who didn’t wear green as a reminder that leprechauns would sneak up and pinch green-abstainers.

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Oh, my, I thought it was kiss me I'm Irish!, but that I found out, is really a joke created by the Irish in reference to "Kissing the Blarney Stone," and assuming that all Irish are capable of blarney, kissing them is equivalent to kissing the stone. [Where else would the Irish get their penchant for blarney???]

Irish bacon? Isn't all bacon the same. Well, no it isn't.

Bacon comes from two parts of the pig: pork belly or back meat, the more expensive "high on the hog" meat.

Irish bacon is similar to Canadian bacon in that respect, but it isn't the same:

The term Irish bacon has confused many an Irish person, as well as most from the UK. In Ireland and the UK it is simply referred to as bacon. Irish bacon is a close relative to what those in the US think of as Canadian bacon. Irish bacon may also be called back bacon or rashers. The term rashers may also be used as in “rashers of bacon,” meaning individual slices.

Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon. This makes it quite similar to Canadian bacon. Both are cured and have about the same thickness in slices. Both are cooked until done but not crisped like American bacon.

Unlike its Canadian cousin, Irish bacon tends to have a layer of fat around the meat, which many feel enhances flavor. To further confuse matters, some companies now make Irish bacon that is similar to cut to American bacon and should be cooked until crispy. It is normally a great deal thicker in cut than American bacon, but is prepared in the same manner.

Irish bacon is also similar to pancetta - the Italian cured meat made from pork belly. In fact, Irish bacon, of the round variety makes an excellent substitute for pancetta in recipes. Either one can stand in for the other in recipes, though the Irish bacon will be sliced much thicker than pancetta. This is of little consequence in recipes that call for diced pancetta.

When one makes a traditional Irish breakfast of eggs, white pudding, blood pudding and bacon, Irish bacon of the round variety should be used. Alternately one can substitute Canadian bacon, or even slices of ham. The Irish and English tend to prefer Irish bacon as a breakfast meat to American bacon, although one may find American bacon offered in hotels or restaurants catering to American tourists.

Irish bacon is a great addition to sandwiches, spicing up a club sandwich or a monte cristo. It's also well adapted for use in omelets, frittatas, or in an Italian dish of pasta with peas. It is a little less fatty than American bacon, so it may be a better choice for maintaining heart health. However, not bacon is exactly fat free, and Irish bacon derives some of its flavoring from the marbled fat running through each slice.

Price Comparison of Corned Beef and Canadian Bacon at my local Publix Supermarket:

Mosey's or Crown Corn Beef - $2.99 a pound

I couldn't find an online price for Canadian bacon at Publix, so a Google search took me to Wolferman's that is offering 12 oz for $18.95, or $1.58 a pound.

Today corned beef is more expensive than Canadian bacon. But as Americans are accustomed to the distinctive "corned" taste, it is unlikely that they would give up or substitute with bacon or ham in "traditional" St. Patrick's Day meal of corned beef and cabbage.

Nevertheless, the information about the various kinds of bacon and ham substitutes that can be made is useful and interesting.

Comments

[dymphna]

My father's family owned Donnelly Bacon in Limerick for many years so I'm familar with Irish bacon.

The Irish went to Denmark to learn how to properly treat and cure their bacon and hams. And now, as a matter of coincidence, the Danes have given up using antibiotics in their pork. They find it doesn't raise the cost very much; the EU liked the results so much that all the member states are following suit.

Which means of course that Amerian pork, filled to the gills (or where ever) with medication, won't be allowed into the EU.

Oh, besides the pork recipes, there is also a lot of DNA shared with the Danes in Ireland - look at all those blue-eyed blonds and redheaded Celts. Definitely an Eriksson in there somewhere.

You forgot to mention other favorite items for Irish breakfasts: smoked kippers and/or mixed grill. The latter includes lamb or veal kidneys -- probably my favorite dish.

[sildenafil citrate]

More than a show of patriotism, the parades were an opportunity for Irish immigrants to make a political statement about their discontent with the low social status in America.
I like that part!!!

[free dental care]

St. Patrick is one of my favorite saints seems very good for us talk about their origin we always celebrate St. Patrick's Day I like the celebration because it is traditional

one

[Air Jordans]

So funny, I think.*

[security systems]

Check the locks on your windows as well and make sure they are in good working condition.